Cuttlefish is a marine cephalopod related to squid and octopus. It has a broad, oval body, eight arms, two longer feeding tentacles and an internal porous cuttlebone. Its flesh is firm and mildly sweet, while its ink is prized for its deep black colour and savoury flavour.
Clean cuttlefish by separating the head and tentacles from the body, removing the internal organs and cuttlebone, and taking out the beak. Remove the skin if the recipe requires a pale, clean appearance. Retain the ink sac only when the ink is being used; handle it carefully to avoid staining and contamination. Commercial product may arrive cleaned, so confirm the supplier’s specification.
Cuttlefish can be cooked very quickly over high heat, such as grilling or sautéing, or braised slowly until tender. The middle ground—cooking long enough to toughen but not long enough to soften—is best avoided. Cut the flesh consistently and adjust cooking time to the size and thickness of the pieces.
Cuttlefish is used in Mediterranean and East Asian cuisines. Its ink can colour and flavour risotto, pasta and sauces, while the flesh can be grilled, fried, stuffed or braised with tomato and aromatics.
Example: prepare cuttlefish in a black-ink risotto, grill it with extra virgin olive oil and lemon, or braise it with tomato and aromatics.
French terms: seiche is cuttlefish; encre de seiche is cuttlefish ink.
Allergen note: Cuttlefish is a mollusc and must be identified appropriately for allergen communication.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
