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.
Please note the number of cuttlefish to the kilo will vary depending on the size of the fish landed on the market that day.
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
Please note that due to market conditions, sometimes dictated by the weather on rare occasions we may have to send you frozen fish, which could arrive partially-defrosted.
Learn more about our Cornish Trout, and the preparations available with Jack, The Cornish Fishmonger
Cuttle arrives cleaned which is all the prep needed for it prior to you cooking it.
Cleaning it removes some of the weight, so please expect 30% yield of the 1kg pre cleaned weight.
Fresh fish is best eaten straight away, or within 3 days.
Store in your refrigerator and pack with ice if possible. To freeze; place the fish straight in the freezer upon delivery and aim to consume within 3 months.
TIP: Write the date on the packaging before freezing. Do not re-freeze your fish after defrosting.