Octopuses, Squid & Cuttlefish

IntroductionPart I. Strange beings from the depths of the seaMythological sea monstersCephalopods in art, literature, and iconographyAnd they continue to fascinate usPart II. Such abundance, so much diversityA few words about their classification'Head-feet' that have no feetWhen did the cephalopods appear on the scene?Where and how do they live?Part III. An overview of cephalopod anatomyThe mantleHeart, nerves, and intelligenceConsciousness of another kindEyesMouth and beakArms and tentaclesSuckers, which have a sense of tasteBlue blood and three heartsMusclesSiphonInkInnardsA master of disguisesLuminescenceSkin as a sense receptorOctopuses in NaplesPart IV. Cephalopod fisheriesThe global catchHarvesting cephalopods in the MediterraneanPart V. Taste and nutritional valueNutrients in cephalopodsHow do they taste?Are marine-borne toxins a problem?
Part VI. Sourcing, storing, and preparing cephalopodsWhere to purchase cephalopodsHow to clean and store themMaking them tenderFermenting cephalopods and using them as fermentation agentsCooking with their inkPart VII. Cephalopods in the kitchenIn culinary traditions around the worldRaw or almost rawEating the perfect cuttlefish sashimi in LondonShopping for octopus and cuttlefish at an Italian street marketMarinating cephalopodsDehydrated cephalopodsOctopus stock and the 'foie gras of the sea'Grilled cephalopodsDeep-fried cephalopodsPescaito frito made with squidsThe evolution of pescado fritoSteamed and cooked cephalopodsCooking them in a wokStuffed cephalopodsUsing the ink in dishes and snacksA take on The Compleat Angler using giant squidCephalopods in Vietnam and CambodiaPart VIII. The Nordic Food Lab's "Squid Squad"The Nordic Food Lab, gastronomy, and gastrophysicsSquids of the NorthA surprising discoveryFeaturing cephalopods at Taste for LifeA marine 'field trip' to Sardinia with an expert chefPart IX. The seafood of the future?Food from the oceans for a hungry planetIs cephalopod aquaculture an option?Discovering

Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes a number of monographs, several of them co-authored with Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated three times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and director of the National Danish Taste Centre Taste for Life, which is generously supported by the Nordea Foundation. This is a cross-disciplinary centre that aims to foster a better understanding of the fundamental nature of taste impressions and how we can use this knowledge to make much more informed and healthier food choices. Its extensive educational program reaches out to audiences of all ages, with a special effort directed toward children to shape their dietary habits from an early age. For many years, Ole has been fascinated with the Japanese culinary arts and in explaining the extent to which its techniques and taste elements can be adapted for the Western kitchen. In recognition of his efforts, he was appointed in 2016 as a Japanese Cuisine Goodwill Ambassador by the Japanese Ministry of Agriculture, Forestry, and Fisheries, and in 2017 the Japanese Emperor bestowed upon him The Order of the Rising Sun, Gold Rays With Neck Ribbon, Kyokujitsuchujusho .

Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife, Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm, he has created a gourmet centre where people can enjoy excellent food and where they can come to learn and take their culinary skills to a whole new level. Klavs