Cuttlefish (Squid) Ink
Long prized for its ability to color and flavor food in Mediterranean cuisines, Cuttlefish Ink (Squid Ink) is often used in pasta, rice and seafood dishes to turn them a deep black color and provide a briny, umami-rich flavor.
Ready to use. No preparation necessary.
Storage & handling
Store frozen, 00-100°F, in an airtight container.
Cuttlefish ink, water, salt and stabilizer: sodium carboxymethyl cellulose.
Cuttlefish Ink is the dark pigment released into water as a defensive mechanism by a variety of Cephalopod, the Cuttlefish, that is a cousin to the more widely-known squid and octopus. The dark color of all cephalopods’ ink comes from melanin, a natural pigment found in lower concentrations in many animals and plants.
Cuttlefish Ink is a highly prized ingredient frequently used for turning dishes a strikingly deep, dark black color. In addition to its arresting color, Cuttlefish Ink also adds a subtly briny, umami-rich flavor to foods that is much preferred to the more assertive flavor of squid ink.
Cuttlefish Ink is the crucial ingredient in some of the most treasured seafood, pasta and rice dishes of classic Mediterranean cultures, including Spain's "calamares en su tinta" and "paella negra," as well as black-tinted pastas, risottos and polentas from Italy which are also often served with seafood. Cuttlefish Ink also plays a role in certain Filipino and Japanese stews. Just a small amount provides deep color and flavor.
The striking ebony color and slightly briny flavor of our Cuttlefish (Squid) Ink works wonders in pasta paired with seafood. In this recipe, mint and chiles add a burst of freshness and heat to a simple white wine garlic sauce, dressing the tender homemade pasta in a coating of unique, enticing flavors.