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Species: Sepia spp



Cuttlefish 2


Cuttlefish 3


It can be identified by large eyes, eight arms and two tentacles with suckers used mainly to catch the prey. Oblong body shape narrow fins. The body is larger and fatter than squid making meat thicker than squid. Cuttlefish are sometimes called Chameleon of the sea because, can camouflage (change skin color) to the surrounding environment. A pair of flat fins spans the entire length of their mantles, which they undulate rapidly when swimming. They feed on small sea organisms. They live for one to two years. Cuttle fish eye is ‘W’ shaped. Available all along the Indian coast up to 200m depth.

Gujarathi - Dodka
Marathi - Makul
Konkani - Bebo
Kannada - Kappe Dondas
Malayalam - Kanava / Kallan Kannava
Tamil - Ottu Kanava / Muttai / Kadamba
Telugu - Charala Kalivinda / Kandavai
Oriya - Batua macha

Cuttlefish muscles are very dense, with enormous amounts of connective tissue. Good for steam, poach, deep-fry, pan-fry, stir fry, bake, braise, grill, barbecue and raw. Grilling: 3-5 minutes on each side at medium to high heat, cuttlefish is done when the flesh is white and opaque and not translucent, overcooking will make it very tough. Nearly all parts of Cuttlefish are edible, including the bodies, wings, tentacle and even ink. The flesh of cuttlefish is strong, must be cooked in either one of two ways: In ragingly hot pan for 2-3 minutes, or stewed for the better part of two hours (till connective tissues are broken up).


Grilling cuttlefish and squid: Look out for white, translucent meat. If they are very pink, they’re not in good condition.
How to cook: With squid, you want to open it out as a whole sheet, score it, brush with oil and seasoning, and cook it directly on the grill. Cuttlefish got a great flavour and a good, cheaper alternative to squid. Score the head, season, and put it on the grill. It’ll cook in about 40 seconds.

8 years ago

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