煮食嘅時候加兩茶匙 (有需要用意粉水開稀) 即可做出烏黑嘅墨汁效果，食落有豐富海水鮮味，仲可以增加菜餚味道層次。
"Nero di Seppia"
Squid Ink is the ink used for defensive purposes by these molluscs belonging to the family of cephalopods. Freshly extracted is considered a product of great gastronomic value. It is composed of mainly from melanin, but also contains proteins, lipids, minerals (especially iron), taurine. Squid ink is particularly suitable for cooking, as it has a strong and decisive taste even using it in small quantities. Added in the mixture, effectively colors the paste. In the sauce promotes contrast color and increases the scent of fish.
Ingredients: Squid ink (Sepia Officinalis), salt
Storage : Store in a cool and dry place. After opening, keep refrigerated between +3°C to +8°C and use within 15 days.
Q: Squid Ink vs cuttle fish ink. Any difference?
Cuttlefish ink and squid ink do have very slight differences – cuttlefish ink is softer, smoother and more well-rounded in flavour, whereas true squid ink can have a strong, metallic taste.