Cuttlefish is often overlooked in favour of squid, but is very similar in texture and flavour as well as being more affordable.
Caught in trawler nets alongside more in-demand fish species, cuttlefish used to be thrown back but are now considered a worthy addition to the dinner table. The main body of cuttlefish are fabulous cut into strips and tempura battered, but the tentacles are slightly tougher and require a longer cook time - braising into stews is a good idea.
Chargrilling fresh cuttlefish quickly on the barbecue would make an amazing addition to an afternoon of alfresco dining – the firm white flesh will hold smoky flavour and light grill marks wonderfully.
Facts
- Comes cleaned and ready to cook (please expect 30% yield of the 2.5kg start weight)
- Landed in most Cornish ports and is caught as part of a mixed catch
- Available year round
- Use it as you would squid