Cook with Mollusks, cuttlefish, mixed spsecies, boiled or steamed
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Seafood by The Editors of SAVEUR
Global seafood cooking — fish, shellfish, crustacean techniques
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Le Creuset Braiser 3.5-qt
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Le Creuset Braiser 3.5-qt
Wide shallow braiser — casseroles, gratins, paella-style dishes
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Le Creuset Saucepan 1.75-qt
Small enameled saucepan — warming sauces, melting butter, reheating
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Aroma profile
Derived from flavor compounds · verified measured labels + GNN ensemble predictions
0×49
1×26
2×24
odor_active×8
green×5
fruity×5
sweet×5
sharp×5
Flavor compounds
60 compounds identified — FoodAtlas / FooDB verified
1-penten-3-ol(3s,3's,5r,5'r,6r)-6,7-didehydro-5,6-dihydro-3,3',5,8'-tetrahydroxy-beta,kappa-caroten-6'-one(s,s)-nt-histidinylalaninedinophysistoxin 23-(methylthio)-1-propanol13-demethylspirolide c2-ethylpyrazineepsilon,epsilon-carotene-3,3'-dionebrevetoxin b4bcrassostrea secocarotenoid(z)-14-methyl-6-pentadecenoic acid1-penten-3-one
Molecular pairings
Pairs well with — computed from shared flavor compounds
Mollusks, squid (calamari), mixed species, raw
20 shared
Mollusks, octopus, common, raw
20 shared
Mollusks, clam, mixed species, boiled or steamed
20 shared
Mollusks, clam, mixed species, canned, liquid
20 shared
Mollusks, abalone, mixed species, raw
20 shared
Mollusks, octopus, common, cooked, moist heat
20 shared
Mollusks, octopus, common, raw
Source & License
Source
CNF (Canada)
License
Open Government (Crown)
Imported
5/13/2026, 6:00:48 AM
Verification
Multi-layer verified