Squid Ink in Cooking

Squid ink is a natural black pigment harvested from the ink sacs of squid and cuttlefish, used in Mediterranean and Japanese cuisine to add dramatic color and a subtle briny, oceanic flavor. In Italian cooking it blackens pasta and risotto; in Spanish cooking it produces arroz negro. At a professional level it is also dehydrated into a powder used as a dry seasoning crust applied to fish before searing, creating intense visual contrast. Fresh ink sacs must be handled carefully to avoid bursting; small ready-to-use sachets are widely available at fishmongers and specialty food shops. The flavor is mild: it adds depth and a whisper of the sea rather than strong fishiness.