What is a Cuttlefish?
Cuttlefish are demersal trawled Cephalopods that live in saltwater. Cuttlefish tend to be more readily available from December to August and offer a great, low cost protein. As a guide the approximate yield achievable from Cuttlefish is 30%. The taste of Cuttlefish is light, sweet and delicate. Alternatives to Cuttlefish are Squid and Octopus.
The aroma of Cuttlefish is sweet with a firm flesh that becomes more creamy towards the centre. Cuttlefish are often readily available, with landings into the UK coast, although widely used in Italy and Spain they are under-used in UK catering.
Sepiida
Wild, Fresh
North East Atlantic
Related fish
Cephalopod with tender meat when cooked gently; ink prized in Mediterranean cuisine for risottos, pastas, and sauces.
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Octopus are pot caught or demersal trawled. There are various Octopus fisheries across the North East Atlantic, with the most important being off the coast of Spain and Portugal, where the larger Octopus are caught. Octopus is caught all year round, the UK has a few fisheries and what is caught is smaller, normally less than 1kg in size.