Cuttlefish Photos Information | Catching & Fishing for Cuttlefish | Cooking Cuttlefish

Cuttlefish (Sepia) Photographs and Information

Cuttlefish have eight arms and two suckered tentacles with which to capture food. The tentacles are usually retracted when not being used. The body of the common cuttlefish is about 36 centimetres long. It can quickly change colour to camouflage into its surroundings, but usually has a zebra-like pattern. The giant cuttlefish (Sepia apama) can reach 80 centimetres long.

Cuttlefish live in temperate and tropical seas around the world, especially in shallow water areas and around reefs.

Cuttlefish are taken as a bycatch by Australian commercial fishermen, mainly in prawn fisheries.

Larger cuttlefish are kept for sale, while smaller ones are only marketed if sufficient quantities are caught. They are sold in Australia for human consumption and bait.

Cuttlefish primarily feed on demersal fish and crustaceans.

cuttlefish - prepared

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cuttlefish, cleaned cuttlefish

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Did you Know? The original �India Ink� used in fountain pens before the ballpoint pen was invented was ink from cuttlefish collected in the Indian Ocean

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Scientific Name	Sepia Species
Location	Australia Wide
Season	All year round
Size	Over 40cm and 5 kg
Australian Species Code	00 610008
Taste, Texture	Delicate sweet taste. Medium to firm texture.

Nutritional Information
For every 100 grams raw product
for Cuttlefish fillet.

Kilojoules	328 (78 calories)
Cholesterol	104 mg
Sodium	285 mg
Total fat (oil)	1.0 g
Saturated fat	42% of total fat
Monounsaturated fat	7% of total fat
Polyunsaturated fat	51% of total fat
Omega-3, EPA	71 mg
Omega-3, DHA	289 mg
Omega-6, AA	16 mg

Other Cuttlefish Links:

Squid Recipes

Recipes for Squid from How To Cook Fish

Fishing for Cuttlefish:

Cooking Cuttlefish or Squid:

Edible Parts
Flesh of the mantle, fins, arms and tentacles, Ink, used in soups and great for colouring and flavouring Spanish-style risotto and pasta . Heads of small squid, which can be used for dishes such as seafood marinara and in salads

Squids have a light, subtle taste and a high recovery rate, and are firm yet tender. Cuttlefish flavour is mild.

To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Their ink can darken sauce or colour pasta, and they can be used on skewers and in tempura and pasta sauces.

Squid is popularly served as deep fried rings (often called calamari). The squid is sliced into rings, or kept flat and scored diagonally, crumbed, deep fried and served with tartare sauce but try chilli jam instead.

Squid can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind.

Stuffing squid is a versatile method of preparation. Olives, onion, parsley and breadcrumbs make a good base then the options are endless. Poach in a court bouillon for added flavour and serve with capsicums, capers, fennel, tapenade and a reduction sauce of the squid ink, if desired. Due to its texture, squid is also suitable for casseroling.

Cuttlefish requires quick cooking if the flesh is not to become tough. It can be stuffed and grilled whole see Maggie Beer's recipe from Charlick's Feed Store in Adelaide or shaved and served as a garnish or in a warm salad.

Tenderise squid and cuttlefish with raw papaya or kiwifruit in milk 2-4 hours before cooking.


Italian Stuffed Calamari	Stuffed Braised Calamari	Fried Shrimp & Calamari	Calamari with Tomato Sauce Moroccan Style

Commercial Fishing for Cuttlefish:

Cuttlefish Processors | Cuttlefish Exporters | Cuttlefish Importers | Cuttlefish Wholesalers | Cuttlefish Agents