Ink Sac

Fish

Ink Sac

Cuttlefish ink sac yields the black ink classic to Mediterranean rice and pasta—slightly milder and more commonly jarred than squid ink in some markets. Colour is dramatic; flavour is briny and mineral. Stir ink into sofrito and stock off hard boils. Use for risotto nero, pasta dough, and braised cuttlefish in its own ink.

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Unit

Characteristics

Preparations

CookedFreshGrilledPan FriedPoachedPreparedRaw

Traits

Culinary PartDelicateInk SacVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 128

Amount per 100 g

  • Total Fat 5.03 g
  • Saturated Fat 0.95 g
  • Trans Fat 0 g
  • Monounsaturated Fat 1.89 g
  • Polyunsaturated Fat 2.05 g
  • Cholesterol 55.9 mg
  • Sodium 77 mg
  • Salt 0.21 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 19.8 g
  • Water 72.8 g
Detailed nutrients

Ink Sac of Cuttlefish: composition reflects this culinary part relative to the whole ingredient.

History

Cuttlefish ink blackened rice and sauces in Mediterranean coastal kitchens.

Spanish and Italian recipes treated cuttlefish ink as a standard product of the catch.

Commercial cuttlefish ink made the ingredient available far from the docks.

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