Sepia

While there are many types of cuttlefish, none are more important commercially than Sepia, which is known for its sweet, nuanced flavor with a more delicate texture than squid. LPSS offers Sepia in a variety of frozen clean tenderized options including 1-2 oz and 8-10oz as well as a dirty 10 oz product.

Scientific Name

Sepia Officinalis

Harvest Method

Wild Trawl Caught

Harvest Area

Spain

Seasonality

Year Round

Responsible Sourcing Information

Cooking Notes

Grill, sauté.

Best Substitutes

Squid

Editorial

Sepia, scientifically known as Sepia officinalis, is one of the most popular types of cuttlefish. Native to the eastern North Atlantic, it can be found in the Mediterranean Sea, North Sea, and Baltic Sea, with some subspecies reaching as far south as South Africa. It dwells in sandy or muddy substrates, ranging from subtidal waters to depths of 200 meters.

Available year-round, LPSS offers sepia that is wild-trawl caught in Spain. This ensures a reliable and efficient harvest, as it captures sepia in their natural habitat without causing significant harm to the marine ecosystem. This commitment to sustainability is essential for preserving the delicate balance of marine ecosystems and ensuring the future availability of this sought-after seafood.

In the kitchen, sepia is a delightful canvas for chefs to demonstrate their culinary skills. Its mild, sweet flavor and dense, meaty texture make it ideal for grilling, poaching, or even deep-frying. Sepia readily absorbs marinades and seasonings, allowing for a wide range of flavor profiles, and its versatility extends to various cuisines, making it a prized ingredient in both traditional and contemporary dishes.

If you are looking for a substitute for sepia, squid is a potential alternative.