Cuttlefish

What Is Cuttlefish?

Cuttlefish (Sepia officinalis) is a broad, flat-bodied marine mollusk related to squid and octopus. It is also called “inkfish” or “sepia”; it has a hard, white internal shell called a cuttlebone.

Its flesh is thicker, whiter, and more tender than squid. The dark ink it releases when threatened is used in dishes such as risotto and pasta to add color and flavor.

Cuttlefish Nutrition Facts

Per 100 g of raw cuttlefish, there are approximately 79 kcal, 16.2 g of protein, and only 0.7 g of fat; it is very rich in selenium and vitamin B12. It is a lean, high-protein seafood.

What Are the Benefits of Cuttlefish?

With its high protein, low fat, selenium, and vitamin B12 content, cuttlefish can be part of a balanced diet; it is a lean, nutritious seafood.

This is general information; cuttlefish is a food and is not a substitute for medical treatment.

How to Choose Cuttlefish

Fresh cuttlefish is glossy and moist, smells like the sea, and has firm flesh. When buying cleaned cuttlefish, look for white flesh with no odor.

• The surface should be glossy and moist, not slippery or sticky
• The flesh should be firm and white, not yellowed
• It should have a clean ocean scent; an ammonia smell indicates that it is no longer fresh

How to Store Cuttlefish

Keep fresh cuttlefish on ice in the refrigerator for 1 day and use it as soon as possible. It can be cleaned, with the ink sac removed, and frozen for months in an airtight bag.

How to Use Cuttlefish in the Kitchen

Cuttlefish is used grilled, sautéed, stewed, and in ink-based risotto and pasta dishes; its ink is also used separately for flavor and color. To keep it from becoming tough, cook it either very briefly or for a long time.

Why Does Cuttlefish Become Tough?

Mollusk flesh can toughen as its muscles contract during cooking over a moderate period; therefore, either cook it briefly over high heat, as for sautéing or grilling, or cook it low and slow, as in a stew.

How to Use Cuttlefish Ink

The dark liquid in the ink sac, removed during cleaning, can be added to risotto and pasta sauce to give the dish a black color and ocean flavor.

What Recipes Use Cuttlefish?

Grilled cuttlefish, sautéed cuttlefish, ink risotto, cuttlefish stew, and cuttlefish cooked with olive oil are among its best-known uses.

Frequently Asked Questions

What is the difference between cuttlefish and squid?

Both are ink-producing mollusks. Cuttlefish has a broader, flatter body and thicker flesh, while squid has a narrower, longer body and thinner flesh. Cuttlefish has a hard cuttlebone inside.

How do you clean cuttlefish?

Open the body and remove the cuttlebone and internal organs; carefully separate the ink sac if it will be used, peel off the outer membrane, and rinse the flesh thoroughly with water.

What is a cuttlebone used for?

It is not eaten or used in cooking, but it has traditionally been used as a source of calcium in birdcages.

Can cuttlefish be grilled?

Yes. Marinate cleaned cuttlefish in olive oil and garlic, then grill it briefly over high heat to keep it tender.

When is cuttlefish most abundant?

It is generally most abundant in winter and spring, when it is fresher and more readily available.