Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Squid (calamar), octopus (poulpe) and cuttlefish (seiche) are three shellfish that fall into the category of cephalopods. All have ink sacs that can be used as a cooking medium for the meat and are often used in the preparation of regional Mediterranean dishes. Cephalopods are available fresh or frozen.