Overview

Cuttlefish are marine cephalopods of the order Sepiida, related to squid and octopus. They are distinguished by a unique internal shell called a cuttlebone, large W-shaped pupils, eight arms, and two retractable tentacles with denticulated suckers. The flesh is firm, mildly sweet, and more tender than squid when properly cooked, with a flavor that absorbs surrounding seasonings readily.

Origin and history

Cuttlefish are found in temperate and tropical waters worldwide, with highest species diversity in the Indo-Pacific and Mediterranean. They have been harvested for food across the Mediterranean basin since antiquity, with Roman and Greek sources documenting their use [3]. In East and Southeast Asia, cuttlefish have been a staple protein source for centuries, dried for preservation or cooked fresh. The ink sac, a defensive organ, has been used historically both as a writing pigment (sepia) and as a culinary coloring and flavoring agent. Commercial fisheries today target several species, most notably the common cuttlefish (Sepia officinalis) in Europe and various Sepia species in Asian waters [1].

Varieties and aliases

  • Common cuttlefish (Sepia officinalis) — the primary Mediterranean and European species
  • Pharaoh cuttlefish (Sepia pharaonis) — widely fished in the Indian Ocean and Southeast Asia
  • Australian giant cuttlefish (Sepia apama) — the largest species, found in southern Australian waters
  • Golden cuttlefish (Sepia esculenta) — a preferred species in East Asian markets
  • In Spanish: sepia or jibia
  • In Italian: seppia
  • In Japanese: イカ (ika) — though ika broadly covers both squid and cuttlefish; specific terms like コウイカ (kouika) refer to cuttlefish
  • In Tagalog: pusit — though pusit also covers squid; cuttlefish is sometimes distinguished as pusit na may puting buto (squid with white bone)

Culinary uses

Cuttlefish is prepared in ways similar to squid but benefits from gentler cooking to avoid toughness. It is grilled, fried, braised, stuffed, or simmered in its own ink. In Mediterranean cuisines, ink-based preparations such as Italian seppie in nero (cuttlefish cooked in its ink, served with polenta or pasta) and Spanish arroz negro (black rice) are emblematic [3]. In East Asia, cuttlefish is often dried and shredded as a snack, stir-fried with vegetables, or used in soups. The ink is also used in Japanese and Korean dishes for color and briny depth. The cuttlebone is not edible but is sold as a calcium supplement for pet birds and reptiles.

Cross-cuisine context

In the Philippine dish pancit choca, bihon rice noodles are stir-fried with cuttlefish (pusit) and its ink (tinta), producing a black noodle dish that is salty-savory. The Cavite version is canonical, with Visayan variations also documented [2]. This preparation parallels the Mediterranean tradition of pairing cephalopod ink with starch (pasta, rice, polenta) and shares functional similarity with Japanese ika-sumi (squid ink) dishes and Korean ojingeo (squid) stir-fries, though the noodle base is distinctive to the Philippines.

Notes for cooks

  • Cuttlefish toughens quickly if overcooked. Cook either very briefly (30–60 seconds for small pieces) or long-simmered (45+ minutes) to break down connective tissue.
  • The ink sac is located inside the mantle cavity. To harvest it, carefully cut the membrane and squeeze the silvery sac into a bowl. It freezes well.
  • Fresh cuttlefish should smell of the sea, not ammonia. The skin should be intact and the eyes clear. Dried cuttlefish should be stored in an airtight container away from humidity.