The Cuttlefish is another overlooked, albeit odd, creature of our waters. Hugely popular in Italian and Spanish kitchens, the intriguing Cuttlefish rarely features on English menus. We’re missing out, because there are some beautiful Cuttlefish recipes.
I first had Cuttlefish in a little tapas bar in Tossa de Mar, Costa Brava, Spain. I remember it well, not for the Cuttlefish, but rather the ferocious thunderstorm that swept through the town. The heavy rain turned the streets into shallow canals, while anything left untied was blown towards Africa.
Anyway, the Cuttlefish, served with peas, was very good. The texture is slightly firmer than that of a Squid, but retains a delicate flavour.
Preparation
Cuttlefish is slightly different to prepare than squid, but it’s not difficult. Rather than me attempt to describe, and confusing, the process by using words, I would suggest watching this video instead.
Cuttlefish recipes
Such is the unpopularity of Cuttlefish, it doesn’t even feature in many seafood cookbooks. However, when it does feature, they’re cracking Cuttlefish recipes.
In Rick Stein’s, Spain, Cuttlefish features not once, not twice, but three times.
We have Cuttlefish balls and curry-spiced yomato, Cuttlefish in Squid ink sauce, and my old favourite, Cuttlefish with meatballs and peas. For some reason, Cuttlefish goes really, really well with peas.
We’ve written a lovely review of Rick Stein’s Spain here. The book is available to buy on Amazon.
Seasonality
Cuttlefish are available all year-round.
Sustainability
The latest Marine Conservation Society Good Fish Guide rating for Cuttlefish is here.