CUTTLEFISH

Yet another type of cephalopod, like squid and octopus, and more closely related to mollusks than to shellfish.

It looks (elongated body, short arms) and swims like a squid, but often lies camouflaged on the sea bed.

Fish facts

Cuttlefish contains a strong white skeleton part which must be removed. (This is what hangs in bird cages as a source of calcium).

How to cook cuttlefish

In Italy the cuttlefish ink is used to color risotto, in Spain to color paella. In both these cuisines, cuttlefish are known as "sepia", formerly an important pigment in the dye industry.

Cook it in the same way as a squid. Ideally on the grill.

Cuttlefish cooked in its own ink:

Make sure that the cuttlefish hasn’t been gutted and that you get the ink. Take the ink sack out carefully without breaking it. Also take out the intestines and rinse in cold water.

Fry chopped onion and garlic in olive oil and gradually add the cuttlefish, cleaned and chopped into attractive pieces. Pour in a glass of white wine and leave to simmer for about 30 minutes. Pour in more water and simmer for longer if necessary. Put the ink in towards the end.

The classic

Cooked in its own ink and served as a little starter, "tapas". Or salted and dried and shredded to make a salty snack, as in Asia.

Conservation status:

No information available.