Cuttlefish

Scientific Name

Sepia Officinalis

Harvest Method

Harvest Area

Seasonality

Year Round

Responsible Sourcing Information

Cooking Notes

Best Substitutes

Editorial

Cuttlefish are a large and well-known species of cephalopods. They are migratory creatures that spend the summer and spring inshore for spawning and then move to depths of 100 to 200 meters during autumn and winter. Native to the Mediterranean Sea, North Sea, and Baltic Sea, they can also be found as far south as South Africa.

Harvested primarily in the eastern North Atlantic, throughout the English Channel, and south into the Mediterranean Sea, cuttlefish are caught by several fishing methods such as iron traps, trammel nets, bottom trawl, gill nets, and purse seine. These methods ensure a reliable and efficient harvest, capturing cuttlefish in their natural habitat without causing significant harm to the marine ecosystem. In addition, many suppliers adhere to sustainable fishing practices, which contribute to the long-term health of cuttlefish populations.

The primary part of the cuttlefish consumed is its mantle, which undergoes processing to create numerous culinary creations once the cuttlebone and entrails are taken out. With its gentle, sweet taste and substantial, fleshy consistency, it proves perfect for grilling, poaching, or deep-frying. This seafood readily takes in marinades and spices, offering a diverse spectrum of flavors. Its adaptability spans different culinary traditions, rendering it a highly valued element in both classic and modern recipes.

If you are looking for a substitute for cuttlefish, you can try using squid or octopus. Both have a similar texture and flavor profile to cuttlefish, making them excellent alternatives. Squid is often more readily available and can be prepared in a variety of ways, just like cuttlefish. Octopus, on the other hand, has a slightly sweeter taste but can provide a similar culinary experience when used in recipes that call for cuttlefish.