When it comes to eating cuttlefish, the parts that are typically consumed are the tentacles and arms. These are the long, slender appendages that extend from the head of the cuttlefish. However, it’s important to note that the head itself, which contains the guts and a small hard beak, is usually discarded.
To prepare the cuttlefish for eating, you’ll want to start by cutting off the tentacles and arms from the head. This can be done by using a sharp knife and carefully separating them from the base where they connect to the head. It’s best to make the cut as close to the base as possible to ensure you get the most edible portion.
Once the tentacles and arms are detached from the head, you can choose how you want to cook and serve them. Some popular cooking methods include grilling, frying, or even adding them to soups and stews. The choice is yours depending on your personal preference and the recipe you are following.
Now, it’s important to mention that when cutting the tentacles and arms, you may come across the beak. The beak is a small, hard structure located at the center of the fleshy rim where the tentacles and arms were connected to the head. In some cases, you may need to squeeze or push the beak out from this fleshy rim before cooking or consuming the tentacles and arms.
It’s worth noting that the beak itself is not typically consumed as it is quite hard and not enjoyable to eat. Therefore, it is usually removed and discarded along with the head and guts. However, if you accidentally end up with small fragments of the beak while preparing the tentacles and arms, it’s not a cause for concern as they are generally harmless if ingested in small amounts.
To summarize, when eating cuttlefish, the tentacles and arms are the main parts that are typically consumed. The head, which contains the guts and small hard beak, is discarded. The beak may need to be squeezed or removed from the fleshy rim where the tentacles and arms were connected to the head. So, feel free to enjoy the delicious and tender tentacles and arms of the cuttlefish while leaving the head behind.