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Cephalopod Gastronomya??A Promise for the Future

机译：头足类天麻？对未来的承诺

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Cephalopods, specifically Coleoidea (squid, octopus, and cuttlefish), have for millennia been used as marine food by humans across the world and across different food cultures. It is particularly the mantle, the arms, the ink, and part of the intestines such as the liver that have been used. In addition to being consumed in the fresh and raw states, the various world cuisines have prepared cephalopods by a wide range of culinary techniques, such as boiling and steaming, frying, grilling, marinating, smoking, drying, and fermenting. Cephalopods are generally good nutritional sources of proteins, minerals, omega-3 fatty acids, as well as micronutrients, and their fat content is low. Whereas being part of the common fare in, e.g., Southeast Asia and Southern Europe, cephalopods are seldom used in regional cuisines in, e.g., North America and Northern Europe although the local waters there often have abundant sources of specific species that are edible. There is however an increasing interest among chefs and gastroscientists to source local waters in a more diverse and sustainably fashion, including novel uses of cephalopods to counterbalance the dwindling fisheries of bonefish, and to identify new protein sources to replace meat from land-animal production. The focus of the chefs and gastroscientists is on texture and flavor properties of the different cephalopods being subject to a variety of culinary transformations. Combining these trends in gastronomic development with the observation that the global populations of cephalopods are on the rise holds an interesting promise for the future.
机译：头足类动物，特别是食蟹类（鱿鱼，章鱼和乌贼），已经有数千年的历史了，被世界各地和不同饮食文化的人们用作海洋食品。尤其是使用了地幔，手臂，墨水和部分肠（例如肝脏）。除了在新鲜状态和原始状态下食用外，世界各地的各种美食还通过多种烹饪技术来烹制头足类动物，例如煮沸，蒸煮，油炸，烧烤，腌制，吸烟，干燥和发酵。头足类动物通常是蛋白质，矿物质，omega-3脂肪酸以及微量营养素的良好营养来源，其脂肪含量低。尽管头足类动物是例如东南亚和南欧的普通食物的一部分，但在北美和北欧等地区的美食中很少使用头足类动物，尽管那里的当地水域经常有可食用的特定物种的丰富来源。但是，厨师和美食科学家越来越希望以一种更加多样化和可持续的方式来采购当地水，包括头足类动物的新用途以抵消日益减少的骨鱼渔业，并寻找新的蛋白质来源来代替陆生动物生产的肉。厨师和美食科学家的重点是要经受各种烹饪转换的不同头足类动物的质地和风味特性。将美食发展的这些趋势与全球头足类动物数量增加的观察相结合，为未来带来了有趣的希望。

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