Fish and ice cream: together at least

If you’re like me and like your seafood as long as it doesn’t taste too much like fish, then maybe a new ice cream called Maricream, developed by India’s Central Institute of Fisheries Technology (CIFT) and containing fish flesh, cream and sugar, is for you.

CIFT director K Devadasan told The Economic Times that cooked cuttle fish is used in the ice cream because cuttle fish has white flesh and it has far less fishy smell, thus blending well with other ingredients. It can also be substituted with squid which displays similar properties.

And since I’m watching the Simpson’s, Mmmhhhhh, squid ice cream.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time