Contains CUTTLEFISH

The head of the cuttlefish can be skinned, sliced and quickly pan-fried; the tentacles are best cooked more slowly, for example in a casserole, if they’re to avoid becoming too tough. As a rule, cuttlefish will work well in any recipes that require squid, as the two fish are very similar, cooking-wise.

If you like squid, you’ll probably like cuttlefish, as they taste similar (cuttlefish are slightly meatier). Cleaning cuttlefish is a notoriously messy job – there’s a lot of black ink in those ink sacs; luckily, we’ve done it for you, so you can get on with cooking and enjoying!

Please note that, because fish and shellfish naturally vary in size, we will always adhere to the pack weights given. At times, for example, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.