Grocery
Fresh Cuttlefish, Priced Per Kilogram
What it is
This is fresh cuttlefish, sold by weight. Cuttlefish is a cephalopod, related to squid and octopus. It has a soft, slightly chewy texture and a mild, sweet flavor. The cuttlefish is typically cleaned before sale, with the ink sac and beak removed. Its flesh is firm and can absorb flavors well, making it versatile in cooking. The characteristic bone, called a cuttlebone, is usually removed.
How people cook with it
Cuttlefish is a popular ingredient in many cuisines, especially Mediterranean and Asian dishes. It can be prepared in a variety of ways, from grilling to braising.
- Grilled with lemon and herbs
- Simmered in tomato sauce
- Fried until crispy
- Added to seafood stews
To prepare cuttlefish, ensure it is thoroughly cleaned. You can cut the body into rings or strips, and the tentacles can be left whole or chopped. For grilling, marinate the cuttlefish first to tenderize it and add flavor. When frying, dust lightly with flour and cook quickly over high heat until golden brown. For stews or sauces, cuttlefish can be simmered for a longer period, which helps to tenderize its texture. Be careful not to overcook, as it can become tough.
How it differs from similar foods
Cuttlefish has a more tender and delicate texture compared to octopus, and its flavor is generally sweeter and milder than squid. Its flesh is also slightly thicker, which can make it more forgiving in cooking methods like grilling.
Who it is for
Home cooks and professional chefs who enjoy preparing fresh seafood will find this ingredient appealing.
How to keep the rest
Keep fresh cuttlefish refrigerated on ice or in the coldest part of your refrigerator. It is best consumed within one to two days of purchase. If not using immediately, it can be frozen, but the texture may change slightly upon thawing.