Octopuses, squid & cuttlefish: seafood for today and for the future / Ole G. Mouritsen, Klavs Styrbæk ; Translation and adaptation to English by Mariela Johansen

Incluye bibliografía: páginas 262-267 e índice: páginas 269-278

Glosario: páginas 243-253

Términos culinarios: páginas 254-260

Introduction.. Strange Beings from the Depths of the Sea.. Mythological Sea Monsters.. Cephalopods in Art, Literature, and Iconography.. And They Continue to Fascinate Us.. Such Abundance, So Much Diversity.. A Few Words about Their Classifcation.. ‘Head-Feet’ that Have No Feet.. When Did the Cephalopods Appear on the Scene?.. Where and How Do They Live?.. Cephalopod Anatomy.. Mantle.. Nerves, Brain, and Intelligence.. The Giant Neuron.. Is an Octopus Intelligent and Does It Have Consciousness?.. Eyes.. Mouth and Beak.. Arms and Tentacles.. Suckers.. Blue Blood and Three Hearts.. Muscles.. A Muscular Hydrostat.. Cephalopod Muscles.. How Cephalopods Move around in their Surroundings.. Siphon.. Ink.. Innards.. A Master of Disguises.. Not Just Colour, but Also Light.. Sensory Systems in the Skin.. How Cephalopods Are Caught.. Cephalopod Fisheries around the World.. Cephalopods Are Nutritious and Tasty, Too.. Nutrients in Cephalopods.. How Do Cephalopods Taste?.. Environmental Pollutants in Cephalopods.. Buying, Preparing, and Storing Cephalopods.. Finding a Source of Cephalopods.. Cleaning and Storing Cephalopods.. The Step-by-Step Method for a Cuttlefsh.. The Step-by-Step Method for a Squid.. The Step-by-Step Method for an Octopus.. Storing.. Tenderizing to Improve Texture.. Tenderizing with Heat.. Tenderizing Using Pressure and Sous Vide Techniques.. Mechanical Tenderizing.. Freezing.. Tenderizing with Enzymes.. Tenderizing Using Acids and Salt.. Cephalopods Can Be Both Fermented and Used to Ferment.. Fermented Cephalopods―Japanese Style.. Preparing ika no shiokara.. Dishes with Ink.. Cephalopod Cuisine—Its Global Reach.. From Ancient Times to Now.. Raw or Almost Raw.. Cephalopod Sushi.. Squid and Cuttlefsh Sashimi (Ika-Sashimi).. Cefalopodi Crudo.. Cephalopods in Marinades and Sauces.. Octopus Salad Made the Italian Way.. Ceviche.. Squid or Cuttlefsh with Miso.. Dried Cephalopods.. Octopus Broth—A Hidden Culinary Gem.. Grilled Cephalopods.. Deep-Fried Cephalopods.. Pescaíto Frito and Other Mediterranean-Inspired Dishes.. Steamed and Cooked Cephalopods.. Wok-Cooked Cephalopods.. Stufed Squid and Cuttlefsh.. Smoked Cephalopods.. Inky Dishes and Snacks.. Long-Finned Squid in the Style of The Compleat Angler.. Gastrophysics and ‘The Squid Squad’.. What Is Gastrophysics?.. ‘The Squid Squad’.. Putting Nordic Squid to the Test.. Some Surprising Results.. Cephalopods Come into Their Own at Taste for Life.. Sustainability in the Anthropocene Epoch—A Special Role for Cephalopods.. Food from the Sea for a Hungry World.. Are Cephalopods Really the ‘Weeds of the Sea’?.. A Special Place for Cephalopods on the Menu.. The Technical Details.. Glossary.. Culinary Terms.. Illustration Credits.. Bibliography.. Index

Disponible para usuarios de ECOSUR con su clave de acceso

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. eng