Braise Cuttlefish Before Grilling, Or Other Cuttlefish Recipes?
Okay, I am wondering if I need to braise the cuttlefish to tenderness before I give them a good charring over coals on my Performer?
I know that braising would make it tender probably for sure since I've read it can be quite tough otherwise, but didn't know if a flash grilling would be enough to keep it from getting there.
I have frozen baby cuttlefish by the way. They are about 2" long each.
I'd like a good marinade too if you can just truly flash grill them, I have never cooked cuttlefish or even had it in a restaurant, but was intrigued and bought it after seeing it on a TV show online.
Your cuttlefish is too small to braise, then grill. After any time in hot liquid, they would be so small they would fall through the grates.....in general, larger cuttle fish can be roasted, grilled....or braised, then grilled. The following are braised Cantonese style.
You can grill or roast, stuffed or un-stuffed....roast sometimes is used interchangeably with grilled depending upon cuisine and style. Japanese consider grilling and roasted the same for cuttlefish.....as it's a popular street food or small food stall type item in many markets.
With regards to stuffing.....each Christmas Eve my best friend family recipe is stuff with breadcrumbs and other seasoning and braise in tomato sauce as part of their Feast of the Seven Fishes dinner.
One of the coolest looking Stuffed Squid recipes I can recall having many years ago in a Sushi Restaurant in NYC was called Tigers Eye. They took a piece of Salmon, wrapped it in Nori/Laver/Seaweed and stuffed it inside the Squid Tube. When grilled and sliced, it looked exactly like a Tiger's Eye and the presentation was very impressive.
Personally, I like all types of Squid, Cuuttlefish or Octopus, whether poached, pan sautee or braise.....and I very much enjoy them all simply grilled finished with olive oil and fresh lemon, e.g., like a seafood salad Italian or Greek style served war....never cold and sitting in any acid.