SPECIES

Cuttlefish

Sepia officinalis

You may recognise the Genus name of this species, Sepia, as either a colour or more recently as a digital photo filter. This is because of the ink found in a sac in every Cuttlefish. This ink has been used since ancient Greek times as a writing ink and an artists’ drawing material. These days, the ink is used much more frequently in the kitchen, along with the rest of the Cuttlefish. Both the body and tentacles of the Cuttlefish are edible, easy to prepare and can be substituted for squid in any recipe.

DIVE DEEPER

COMMERCIAL NAME

Cuttlefish

Method of Capture

Trawl

Region

Eastern Australia
Southern Australia

Other names

Golden Cuttlefish, Smith's Cuttlefish.

Scientific Family

Sepiidae

Seasonality

Available year-round.

Size

Commonly 150g and 10cm mantle length, but can grow to over 5kg and 52cm.

Price range

Medium priced.

Alternative Species

Squid, Calamari and, in some recipes, Octopus.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

When purchasing fresh whole cuttlefish look for intact bright skin, intact head, arms and tentacles and a pleasant fresh sea smell. Cleaned tubes should be white without any brown markings.

STORAGE TIPS

Make sure Cuttlefish is gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

Average yield is 50%. It has a mild, subtle flavour, low-medium oiliness, and is dry with firm texture, which can be tough if poorly prepared. The flesh is translucent when raw and white when cooked.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). To be tender, cuttlefish must be cooked very quickly over high heat or very slowly over low heat.

The flesh of the mantle, arms and tentacles is suitable for a wide variety of preparations, strips can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.

Cuttlefish ink is the traditional ingredient in black risotto or pasta (rather than that of squid or calamari).

Flavour pairings

Black beans, capers, capsicum, chilli, fresh herbs, garlic, ginger, green onions, lemongrass, lemon, lime, mushrooms, olive oil, olives, pasta, polenta, potato, rice, soy sauce, tomato.

IMPORTS

Various species are imported, mainly from South East Asia.

Find similar species by tag

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

INGREDIENTS:
2 tablespoons extra virgin olive oil
2 tablespoons chardonnay vinegar Salt flakes and freshly ground white pepper, to taste
2 golden shallots, very finely diced Rock salt, for serving
 12 freshly shucked Sydney rock oysters Chervil sprigs, for garnishing

METHOD:
Whisk together oil, vinegar, salt and pepper and stir in shallot.

5 Deep-Sea Fish To Try Before You Die

Oysters With Shallot Vinegar

Oysters With Shallot Vinegar (what is looks like pre flip)

Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

Consectetuer Adipiscin

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Consectetuer Adipiscin

Far away, behind the word consonantia there live the blind texts n which roasted parts of sentences.

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