Protein Food
Cuttlefish
About This Entry
Cuttlefish is ink-rich cephalopod — risotto nero and Mediterranean stews. Mineral whites, Soave, and southern Italian natives suit ink and tomato.
Beginner Guide
Ink sac flavors sauces; clean carefully before cooking.
FAQ
- What is Cuttlefish?
- Ink sac flavors sauces; clean carefully before cooking.
- How should Cuttlefish be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Cephalopods
Classification
Animal Protein Foods
Species
cuttlefish
Scientific name
Sepia officinalis
Scientific Classification
- Display name
- Cuttlefish
- Classification
- Animal Protein Foods
- Group
- Cephalopods
- Scientific name
- Sepia officinalis
- Species
- cuttlefish
Taxonomy
- Cut type
- whole
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- stew, grill, ink sauce
- Recommended doneness
- well done