Availability

• Fresh cuttlefish is not widely available in U.S. fish markets but sometimes can be found in Italian or Asian specialty markets. More common is frozen cuttlefish, which is already cleaned.

Prep Work

• If you find fresh cuttlefish, clean it well before preparing or have your fishmonger do so. Cleaning cuttlefish can be messy but is similar in process to cleaning squid. First pull the head and tentacles away from the body, removing the intestines. Cut just below the eyes to remove the tentacles. Remove the “cuttle” bone from the head, saving the meat around it, and then gut the head and remove the ink sack. Cut the tentacles into rings, and cut the head section into slices.

Cooking to Perfection

• Because the meat is dense with lots of connective tissue, cuttlefish must be either flash fried quickly or stewed slowly to make it tender. Tentacle rings are often breaded and fried, while the head slices can be poached. The cuttlefish has more body and head than its squid and octopus relatives, which are mostly tentacles. Cuttlefish is stronger in flavor than squid but not as rich as octopus.

Serving It Up

• Look to the Mediterranean cuisines for cuttlefish ideas. The ink sacs are used to add dark color to risotto, polenta and pasta. Spanish arroz negro, or black rice, is a cuttlefish stew with tomatoes, onions and garlic. Polenta with black ink sauce is an Italian take on cuttlefish flavor. In Asia, cuttlefish balls are breaded and skewered snacks sold by street vendors.