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Cuttlefish is a cephalopod mollusk with an elongated body and 10 tentacles, 8 of which are suction cups and the others are its hunting weapons. It feeds on lobsters, vegetation, and crustaceans. It is also known by the names "choco" or "jibia". It inhabits the sea, in shallow sandy areas near the coast. Like squid and octopus, it emits a jet of water that allows it to travel short distances at high speeds. It emits this jet of water through a siphon located behind its head, and it also uses it to spit ink and escape from its predators, as it causes the background to darken. It lays its eggs on corals and if it has ink, it impregnates them to camouflage them. It is usually brown or black with spots. It changes color very quickly to blend in with its surroundings and as a form of communication. It usually hunts its food at night, which usually consists of worms, annelids, and even other cuttlefish. Properties and benefits: Cuttlefish is one of the cleanest species as it has the lowest levels of contaminants in its body. It stands out for its protein content and low percentage of calories. It contains large amounts of calcium, phosphorus, potassium, and zinc. Calcium and phosphorus help with the development of muscle and hormonal functions. The concentration of potassium in cuttlefish contributes to the proper functioning of nerves. And zinc, which is essential for the functioning of our immune system. The B-group vitamins it contains help with the formation of red blood cells, cell growth, good blood circulation, and the respiratory chain. Nutritional value per 100g: Energy: 79.00 kcal Proteins: 16.24g Lipids: 0.70g Carbohydrates: 0.82g Saturated fat: 0.12g Monounsaturated fat: 0.08g Polyunsaturated fat: 0.13g Cholesterol: 112.00mg Storage and tips: It should always be stored in the refrigerator in a container. If you freeze it, make sure it is well sealed. Some tricks to prevent cuttlefish from becoming tough when cooking it include soaking it in milk for an hour, especially if you are going to make a stew with it. If you are going to cook it on the griddle to keep it tender, heat the pan over high heat and when it is ready, add a few drops of oil and then cook the cuttlefish. Recipe and uses in the kitchen: Cuttlefish can be prepared in countless ways: grilled, in stews, as a complement to rice dishes, or even garlic-style. Add a splash of oil to a pan, when it is hot, add the cuttlefish and let it cook. If you see that it releases a lot of water, you will need to increase the heat or remove it if you see that it is releasing too much water. Then, make a paste with 4 cloves of garlic and fresh parsley. Once well mashed, add a splash of white wine. If you removed the cuttlefish because it was releasing water, brown it again in another pan with a splash of oil until it is golden. Once golden, add the paste we made earlier and let the alcohol evaporate. Add salt and it's ready.