Squid ink on daily cooks challenge?

[mr-rubix]

Im watching this now and watched as the lady chef made paella with what appeared to be dark grey ice which I've just found to be squid ink. Paul young who is the celebrity taster said it was a good flavour. Has anyone ever tasted this? How do you get squid ink? Im assuming from the fishmonger still in the ink sac?

[coccinelle]

Squid ink is black. The Italians love it. When you buy squid the ink is as you say is still in it's sac.

[merciasounds]

I've made pasta with it, it's comes in a sac from the squid, saying that you might be able to buy sachets of the stuff from a deli or fishmonger, ask.

[mr-rubix]

What's the taste like?

[merciasounds]

kind of fishy soy sauce with a touch of iron, perhaps

[coccinelle]

It tastes a lot nicer than it looks

http://fxcuisine.com/Default.asp?Display=116

[mr-rubix]

No it still looks lovely coccinelle. Another user gave me this information and you can get it for a pound and I'm guessing you may be able to get it from the supermarkets so will have a look next time I'm shopping.

http://shop.rickstein...-from-Ingredients.htm

[coccinelle]

There are two kinds of ink (or maybe more) squid or cuttlefish but are they the same thing????

[mr-rubix]

Both squid and Cuttlefish I hear.

Cephalopod ink has, as its name suggests, been used in the past as ink; indeed, the Greek name for cuttlefish, and the taxonomic name of a cuttlefish genus, Sepia, is associated with the brown colour of cuttlefish ink (for more information, see Sepia (color)). Modern use of cephalopod ink is generally limited to cooking, where it is used as a food colouring, for example in pasta and sauces. For this purpose it is generally obtainable from fishmongers. The ink is extracted from the ink sacs during preparation of the dead cephalopod, usually squid, and therefore contains no mucus. Recent studies have shown that cephalopod ink is toxic to some cells, including tumor cells. (From Wikipedia)