Fish

Cuttlefish

Cuttlefish is a cephalopod with a broad, thick mantle (tube), short tentacles, and an internal cuttlebone. Flesh is white, mild, and firmer than squid of the same size; it stays tender when cooked very briefly over high heat or braised long enough to soften collagen, and turns rubbery in the middle range. The ink is edible and classic in black rice, pasta, and stews. Mediterranean, East Asian, and Australian coastal cooking grills, stuffs, stews, and fries cuttlefish; cleaned tubes and tentacles are the usual retail forms. Score the mantle in a diamond pattern for even cooking and presentation. Buy firm, glossy flesh with a clean sea smell; frozen cleaned product is often excellent if thawed gently.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Fin

Ink Sac

Tentacle

Tube

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Giant Cuttlefish

Common Cuttlefish

Pharaoh Cuttlefish

Sepia officinalis

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

FirmMildMoistPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 140

Amount per 100 g

Total Fat 5.01 g
Saturated Fat 0.92 g
Trans Fat 0 g
Monounsaturated Fat 1.97 g
Polyunsaturated Fat 1.86 g
Cholesterol 50.6 mg
Sodium 83 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 21.6 g
Water 67.9 g

Detailed nutrients

Energy 140 kcal
Water 67.9 g
Protein 21.6 g
- Animal Protein 20.5 g
Fat 5.01 g
- Saturated Fat 0.92 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.86 g
  - Omega-3 0.74 g
  - Omega-6 0.93 g
Vitamins 48.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.11 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.41 mg
- Vitamin B5 — Pantothenic Acid 0.77 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 3.2 µg
- Vitamin B9 — Folate 12.8 µg
- Vitamin B12 — Cobalamin 2.2 µg
- Vitamin C 2 mg
- Vitamin D 1.6 µg
- Vitamin E 0.63 mg
- Vitamin K 0.5 µg
Minerals 436 mg
- Major Minerals 337 mg
  - Calcium 57 mg
  - Sodium 83 mg
  - Potassium 197 mg
- Trace Minerals 98.6 mg
  - Iron 1.2 mg
  - Zinc 0.4 mg
  - Iodine 97 µg
Salt 0.19 g
- Sodium Chloride 0.19 g
Cholesterol 50.6 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.11 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.41 · vitamin-b5-pantothenic-acid: 0.77 · vitamin-b6: 0.43 · vitamin-b7-biotin: 3.2 · vitamin-b9-folate: 12.8 · vitamin-d: 1.6 · vitamin-e: 0.63 · vitamin-k: 0.5 ·

Minerals

Sodium: 83 · Potassium: 197 · Calcium: 57 · Iron: 1.2 · Zinc: 0.4 · Iodine: 97 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Cuttlefish.

Pairs well with

Classic and complementary matches

Chilli
GarlicMediterranean
Lemon
Parsley
TomatoStews
Wine

Usually avoid with

Often clash in flavour or tradition

History

10000 BCE

Coastal and river fishing for cuttlefish and related species supplied essential protein long before agriculture spread globally.

1000 BCE

Salting, drying, smoking, and fermenting extended the shelf life of cuttlefish and enabled long-distance trade.

1800

Ice preservation and railway transport brought fresh cuttlefish to inland cities beyond fishing ports.

1950

Industrial freezing, aquaculture, and global logistics made cuttlefish widely available in international markets.