{"id":10321,"date":"2022-03-25T13:22:17","date_gmt":"2022-03-25T13:22:17","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/choco\/"},"modified":"2023-02-27T11:47:45","modified_gmt":"2023-02-27T11:47:45","slug":"cuttlefish","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/products\/cuttlefish\/","title":{"rendered":"Cuttlefish"},"content":{"rendered":"\n
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Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n

Grilled, fried, or as the protagonist of a \u201cfeijoada\u201c (bean stew); here are the three most common ways to eat cuttlefish in Portugal. An inhabitant of the seabed, the mollusk can measure up to 50 centimeters and live to a maximum depth of 200 meters. During the day, it remains buried in sandy bottoms and only becomes active at dusk. Despite its harmless appearance, it is a cunning and efficient predator. Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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George Mcleod<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Cuttlefish Tartare, Smoked Yolk, Plums and Spinach<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Center<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n

Grilled, fried, or as the protagonist of a \u201cfeijoada\u201c (bean stew); here are the three most common ways to eat cuttlefish in Portugal. An inhabitant of the seabed, the mollusk can measure up to 50 centimeters and live to a maximum depth of 200 meters. During the day, it remains buried in sandy bottoms and only becomes active at dusk. Despite its harmless appearance, it is a cunning and efficient predator. Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n","protected":false},"author":3,"featured_media":10284,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[533,860,306,861],"tags":[],"acf":[],"yoast_head":"\nCuttlefish - The Art of Tasting Portugal<\/title>\n<meta name=\"description\" content=\"Grilled, fried, or as the protagonist of a \u201cfeijoada\u201c (bean stew); here are the three most common ways to eat cuttlefish in Portugal.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/products\/cuttlefish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuttlefish - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Grilled, fried, or as the protagonist of a \u201cfeijoada\u201c (bean stew); 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here are the three most common ways to eat cuttlefish in Portugal. An inhabitant of the seabed, the mollusk can measure up to 50 centimeters and live to a maximum depth of 200 meters. During the day, it remains buried in sandy bottoms and only becomes active at dusk. Despite its harmless appearance, it is a cunning and efficient predator. Its presence in Portuguese waters is abundant, and the species does not have, to date, any restriction for capture.<\/p>\n<h3>RELATED WITH THIS PRODUCT<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10321"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=10321"}],"version-history":[{"count":6,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10321\/revisions"}],"predecessor-version":[{"id":14357,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/10321\/revisions\/14357"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/10284"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=10321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=10321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=10321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}