Squid Ink!


Squid Ink!

Sure, greens are healthy, but black-colored foods, which are packed with anthocyanins are fantastic! These food contain  pigments that may help lower the risk of cancer, diabetes and heart disease. Squid ink is a unique health food that may combat cancer and dangerous pathogens according to promising research.

I recently became obsessed with squid ink and searched for unique ways to enjoy it – like ice cream!

A 2013 issue of “International Aquatic Research” found that squid ink contained numerous antioxidants, which were present even after the melanin, the compound that produces the black color, was removed. In an in vitro study, scientists found that the antioxidants present in squid ink had strong preventive lipid oxidation abilities — a benefit that might link them to lower risk of heart disease in humans.

High in Iron

In a 2008 issue of the Journal of Food Science, researchers found that squid ink helped reduce iron deficiency anemia in rats. Rats on a low-iron diet that were fed a supplement of squid ink showed higher red blood cell and hemoglobin counts than rats who did not receive the supplement. While further research is still needed, researchers theorize that squid ink may be able to function as a new source of dietary iron for humans. Iron is an essential mineral as it is needed to produce hemoglobin and myoglobin, two proteins found in red blood cells that help carry oxygen throughout your body.

However, human studies as well as long-term research are still needed, so it’s premature to think of squid ink as a heart disease treatment.

Glutamic Acid and Flavor

Squid ink is naturally high in glutamic acid, sometimes accidentally called glutamates, which produces the deep, rich flavor associated with umami.

Like other rich-tasting foods, such as truffles and Parmesan cheese, squid ink adds instant flavor because of the glutamic acid content, even though it is not a salt or fat, two of the more common flavor-boosting ingredients. Using squid ink means you can reduce the amount of salt you add to a dish to increase flavor, according to Marcella Hazan, author of the “Essential of Classic Italian Cooking.”


This is a recipe created by my friends at The Food In My Beard:

1 Cup Whole Milk
2 Tablespoons Fresh Squid Ink
1 Pinch Salt
1/2 Cup Malt Powder
1/2 Cup Nonfat Dried Milk Powder
1/2 Cup Sugar
Tiny pinch Xanthan Gum
1 Cup Cream
Wasabi Sprinkles

1 Teaspoon Lime Juice
1/2 Teaspoon Green Food Coloring
1 Teaspoon Water
1 Tablespoon Wasabi Powder
1 Cup Powdered Sugar (about)

Mix the whole milk with the squid ink in a pan and heat it up until it is steaming and almost simmering. Remove from heat.

Add in the salt, malt powder, milk powder, sugar, and xanthan gum. Whisk well until everything is dissolved, briefly turning the heat back on if needed.
Add in the cream and whisk. Strain with a mesh strainer. Refrigerate until cooled.
Once cooled, whisk or shake up the container to mix anything that has separated. Freeze in your ice cream maker according to the manufacturers instructions. Or use liquid nitrogen like me!
Scoop and serve with peanuts and sprinkles.

Mix the food coloring, water, lime juice, and wasabi powder into a paste.
Add the powdered sugar and continue to mix until you end up with a thick paste.
Put the paste into a piping bag with a tiny opening.
Pipe into long strands on a wax paper lined baking sheet. This is a tedious process because the paste will be thick and hard to pipe, but if you make it too thin they don’t come out as good.
Allow to dry overnight.
Once dried, break them up into sprinkle size with your hands.


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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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