Fresh cuttlefish are light brown, with zebra-like stripes across their mantels. Cooked meat is pure white. Cleaned cuttlefish are bright white, with their tentacles usually intact. Uncleaned, they have a thin, purplish membrane on their bodies, which should be removed.Cuttlefish meat is sweet tasting. The texture is similar to that of a fish fillet and quite tender if cooked properly.
Fresh: Whole, Cleaned, Fillets (mantle portions, split lengthwise) Frozen: Whole, Cleaned, Fillets (mantle portions, split lengthwise), Strips Value-added: Breaded or unbreaded strips, Dried, Ink
Treat cuttlefish as you would squid; steam, stew in wine, stir-fry, sauté or batter and fry it. You can also serve it as sushi. For a European treat, marinate cuttlefish strips in olive oil, garlic and vinegar, then grill briefly. Or, since much of what’s offered as squid ink is actually cuttlefish ink, try it in “black pasta,” with garlic, shallots, onion, rosemary and thyme. Do not overcook, or the meat will be rubbery and chewy.
Australia, Bangladesh, China, France, Greece, India, Japan, Korea, Senegal, Spain, Thailand, Tunisia