BBC navigation

BBC

Cuttlefish recipes

An underrated relation of squid and octopus and similar in taste, it is also known as the ink fish. Cuttlefish have a large head with a bone-like structure, small tentacles and contain copious amounts of black ink that is harvested for use in pasta and risotto.

Buyer's guide

Cuttlefish is quite difficult to buy as many fishmongers think it too inky and messy to bother with. You will need to be pre-order it unless you have access to a fish market. It’s available most of the year.

Preparation

Preparing cuttlefish makes a mess like no other! The tentacles, eyes and beak need to be removed. The head is then gutted and the ink sack removed; the skin is also removed. The head, once skinned, is brilliantly white and can be thinly sliced, then pan-fried or poached. Cuttlefish tentacles, on the other hand, are tough and are best casseroled with garlic, wine, balsamic vinegar and red onion.

Article by CJ Jackson

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.