The cuttlefish, also Sepia Officinalis, has experienced a marked increase in use over the years thanks to consumer preference. Common cuttlefish has very tasty and appreciated flesh. Nutritionally, cuttlefish is high in protein and low in fats and carbohydrates. In the Mediterranean, cephalopods have been used for human consumption since antiquity, while in areas such as the Pacific and the Atlantic they have become important only recently. It ranks among the top 10 species produced in Italy and the Mediterranean in general.
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The cuttlefish, also Sepia Officinalis, has experienced a marked increase in use over the years thanks to consumer preference. Common cuttlefish has very tasty and appreciated flesh. Nutritionally, cuttlefish is high in protein and low in fats and carbohydrates. In the Mediterranean, cephalopods have been used for human consumption since antiquity, while in areas such as the Pacific and the Atlantic they have become important only recently. It ranks among the top 10 species produced in Italy and the Mediterranean in general.
