Last updated: 16 December, 2024 @ 14:40
Cuttlefish is another of our hugely overlooked species which is highly regarded in Europe and the Far East.
From September to around April, the port of Brixham, Devon sees a huge number of cuttlefish landed, most of which is exported overseas.
Cuttlefish is also highly valuable – so much so that they’re known as ‘black gold’ in Brixham, owing to their inky black appearance, and monetary worth.
However, despite their value, cuttlefish isn’t a pretentious thing – but rather one of the coolest of all species found in UK waters.
Alien in appearance, these remarkable creatures can change colour, have excellent night vision, fire ink and devour an enormous amount prey with its deadly tentacles.
They also make for very, very good eating.
How to buy cuttlefish
When buying cuttlefish, look for one that hasn’t been damaged, and is showing no signs of discoloration other than its magnificent blotches of dark ink.
The fish should be firm, and the flesh bright.
Ensure there’s no damage to the tentacles – which arguably make for the best eating!
How to prepare cuttlefish
Asking your fishmonger to prepare your cuttlefish is your easiest option here, as it can be a tricky, and messy, fish to master.
However, that shouldn’t stop you from trying.
This great clip from Sydney Fish Market provides some helpful pointers.
The only advice we would add – speaking from experience – is to take your time and do everything possible to avoid clipping the cuttlefish’s ink sac with the tip of your knife.
The result is an unintentional, inky redecoration of your kitchen.
How to cook cuttlefish: hot and fast or low and slow
Like squid, when it comes to cuttlefish, it’s a case of hot and fast, or low and slow.
We enjoy cuttlefish in paella. We’ll marinate chopped pieces of cuttlefish for an hour or so in a mixture of olive oil, chopped garlic and salt – that’s it. We’ll then add the cuttlefish to the pan after the grated pepper and tomato stage.
The Fish Face Seafood Blog recipe for The best seafood paella recipe this side of Valencia is in, our humble opinion, the only paella recipe to follow.
Cuttlefish, for some reason, is also great with peas – as we found out during a visit to Spain.
This Cuttlefish and peas recipe by Great Italian Chefs a thing of real beauty.
Cuttlefish: more information
For more cuttlefish recipes and advice, check out the Fish Face Seafood Blog guide to cuttlefish.