Cuttlefish

What Is Cuttlefish?

Cuttlefish (Sepia officinalis) is a saltwater mollusk related to squid and octopus, with a wide, flat body. It also carries a hard, white internal shell called the “cuttlebone” inside its body.

Its flesh is thicker, whiter, and softer than squid's. The dark ink it releases when threatened is used in the kitchen to both color and flavor dishes like risotto and pasta.

Nutritional Value of Cuttlefish

100 grams of raw cuttlefish contains about 79 kcal of energy, 16.2 g of protein, and only 0.7 g of fat; it is very rich in selenium and vitamin B12. With its low fat and high protein, it is a light seafood.

What Are the Benefits of Cuttlefish?

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

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

How to Choose Cuttlefish?

Fresh cuttlefish is shiny, moist, has a clean sea smell, and firm flesh. For cuttlefish sold already cleaned, the flesh should be white and odorless.

• Surface should be shiny and moist, not slippery-sticky
• Flesh should be firm and white, not yellowed
• Sea smell should be clean; an ammonia smell indicates staleness

How to Store Cuttlefish?

Fresh cuttlefish should be kept on ice in the refrigerator for 1 day and consumed as soon as possible. Cleaned (with the ink sac removed) and placed in an airtight bag, it can be frozen for months.

Using Cuttlefish in the Kitchen

Cuttlefish is used grilled, sautéed, in stews, and in ink-based risotto/pasta recipes; the ink is valued separately as a flavor-color element. It should be cooked either very briefly or for a long time so it doesn't toughen.

Why Does Cuttlefish Toughen?

Mollusk flesh contracts and toughens during medium-length cooking; that is why either a few minutes of high heat (sautéing/grilling) or long-slow cooking (stewing) is preferred.

How Is Cuttlefish Ink Used?

The dark liquid from the ink sac removed during cleaning is added to risotto and pasta sauce, giving the dish a black color and a sea aroma.

Which Recipes Use Cuttlefish?

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

Frequently Asked Questions

What is the difference between cuttlefish and squid?

Both are inked mollusks; cuttlefish has a wider-flatter body and thicker flesh, while squid has a longer-narrower body and thinner flesh. Cuttlefish also carries a hard cuttlebone inside.

How is cuttlefish cleaned?

The body is opened and the cuttlebone and innards are removed; the ink sac (if to be used) is carefully separated, the outer membrane is peeled off, and the flesh is washed in plenty of water.

What is the cuttlebone used for?

It is not eaten and has no culinary use, but it is traditionally valued as a calcium source in bird cages.

Can cuttlefish be grilled?

Yes; cleaned cuttlefish, marinated with olive oil and garlic, stays soft when grilled briefly over high heat.

When is cuttlefish most abundant?

Its most abundant period is generally winter and spring; it is fresher and more available during these months.