Cuttlefish is thicker, sweeter and meatier than squid. It holds its shape in a curry, chars beautifully on a hot grill and makes a salt and pepper dish people order twice. The only thing that puts people off is cleaning it, and once you have done it once, it takes a couple of minutes per fish. This guide covers thawing, cleaning and cooking, plus the one rule that stops it turning rubbery.
Cuttlefish vs squid
- Thicker, firmer flesh that stays juicy and does not shrink away in the pan.
- A sweeter, richer flavour that suits bold spices and simple garlic and lemon alike.
- A flat white cuttlebone inside, which slides out in one piece.
- Its own ink, which you can use to colour and flavour rice or sauce.
What whole round means
Whole round means the cuttlefish is frozen whole, with the insides, ink and cuttlebone still in. That is why it is better value per kilo than cleaned cuttlefish. Our Whole Round Atlantic Cuttlefish is available at Think GG Cash & Carry in Longsight, Manchester, for family cooking and restaurant menus alike.
How to thaw it
- Thaw it covered in the fridge. A large batch can take up to 24 hours.
- Plan the thaw around your prep day, then clean everything in one session and cook it within 24 hours.
- Anything you will not use in time can be cooked, for example braised, and then frozen. Do not refreeze it raw.
How to clean it step by step
Wear gloves if you have them, as the ink stains.
- Separate the head. Hold the body and gently pull the head and tentacles away. Most of the insides come with it.
- Save the ink if you want it. Cut the small silvery ink sac away carefully and set it aside.
- Remove the cuttlebone. Make a shallow cut along the back and push the white bone out.
- Clear the body. Pull out anything left inside and rinse under cold water.
- Peel the skin. Grip the thin outer membrane with kitchen paper and peel it off.
- Prepare the tentacles. Cut just below the eyes so the tentacles stay joined, then squeeze out the hard beak from the centre. Discard the eyes and head.
- Score the body. Pat it dry and cut a shallow criss-cross pattern on the inside surface without cutting through. It cooks faster and holds more sauce.
The golden rule: 2 minutes or 45 minutes
Cuttlefish is tender when it is cooked very quickly or very slowly. Anything in between makes it chewy.
- Fast: 1 to 2 minutes over very high heat for frying and grilling.
- Slow: 45 minutes or more at a gentle simmer for curries and braises.
Recipe 1: Salt and pepper cuttlefish
Ingredients
- 500g cleaned, scored cuttlefish, cut into strips
- 4 tbsp cornflour, 1 tsp salt, 1 tsp ground white pepper
- Oil for deep frying
- 3 garlic cloves, 1 red chilli and 2 spring onions, finely chopped
Method
- Pat the cuttlefish dry and toss it in the cornflour, salt and pepper.
- Deep fry at 180°C for 60 to 90 seconds, in batches, until crisp. Drain.
- Fry the garlic, chilli and spring onion in a hot wok for 30 seconds, add the cuttlefish and toss.
Recipe 2: Slow cooked cuttlefish masala
Ingredients
- 750g cleaned cuttlefish, cut into bite-sized pieces
- 3 tbsp oil, 2 onions, 1 tbsp ginger-garlic paste, 2 tomatoes
- 1 tsp turmeric, 1½ tsp chilli powder, 2 tsp ground coriander
- 200ml coconut milk, such as Aroy-D coconut milk
- Salt and coriander leaves
Method
- Fry the onions until golden, then add the ginger-garlic paste and spices for 1 minute.
- Add the tomatoes and cook until the oil separates.
- Add the cuttlefish and a splash of water, cover and simmer gently for 45 minutes or until tender.
- Stir in the coconut milk, season and simmer for 5 more minutes.
Recipe 3: Grilled cuttlefish with garlic and lemon
Brush the scored body with oil, season with salt and cook on a smoking hot griddle for 1 to 2 minutes per side. Slice and dress with olive oil, crushed garlic, chopped herbs and a squeeze of lemon. For a dramatic twist, stir the saved ink into rice or a simple sauce at the end of cooking.
For restaurants and takeaways
Salt and pepper cuttlefish is a takeaway best-seller, grilled cuttlefish suits small plates menus, and a slow cooked cuttlefish curry makes a standout special. Buying whole round gives the best value per kilo. It is worth comparing the cost per portion with our squid tubes and baby octopus, and our seafood buying guide explains how each one cooks.
For more ideas, see our guides to cooking half cut crab, the best fish for fish pakora and buying golda chingri in Manchester.
Frequently asked questions
Why did my cuttlefish turn rubbery?
It was cooked too long at a medium heat. Cook it for 1 to 2 minutes on very high heat, or for 45 minutes or more at a gentle simmer.
Do I need to remove the skin?
Yes. The thin membrane turns tough when cooked, and it peels off easily with kitchen paper.
What is cuttlefish called in Chinese?
墨鱼, pronounced mò yú.
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