How to eat cuttlefish?

In this brief guide, we’ll address the search query: “How to eat cuttlefish.” Also, we’ll explore what cuttlefish are, where they’re commonly eaten, where they’re fished from, what their nutritional content is, and what are the health benefits of eating cuttlefish. 

How to eat cuttlefish?

Cuttlefish require some processing before they are cooked. Depending on the recipe you consult, you may use different ingredients to tenderize and marinate them, though the recipe will indicate exactly which method will give you the desired texture.

Cuttlefish should not be eaten whole and some parts should be discarded such as the offal, namely the tougher parts such as the beak and some glands.

The head, entrails, and appendages should be cut away and removed from the outer layer of the body. This can be done by grasping the lower part of the cuttlefish and pulling out the body from the long tubular skin at the top.

Once the long tube-like skin has been removed, you can begin to cut away the glands that are attached to the head of the base; some of these may be used in cooking. 

If they are rinsed, they won’t add any suspicious flavors or smells to your cuttlefish meat.

Next, the head and beak should be removed, as these parts are difficult to grind with your teeth, and have an unpleasant texture for consumption. The tentacles should be carefully sliced off, as these are edible. 

The fleshy tube above the head, that has had the skin removed, can be used in various ways, per the chosen recipe. It can be minced, stuffed, sliced into coins, and cooked in a wide variety of ways. 

What are cuttlefish?

Cuttlefish are mollusks. They are cephalopods, which means that their tentacles (legs) are inserted into their head, and they have a gland that releases ink when they’re threatened by predators, as a means to divert their attention. 

Cuttlefish belong to the order Sepiida, and like other cephalopods such as squid, octopus, and nautiluses, they have a tough structure on the inside that helps them swim and submerge themselves in water. 

Like other cephalopods, cuttlefish blood contains copper which gives it a characteristic blue color as opposed to mammalian blood, which is red due to the iron in it.

Additionally, cuttlefish have chromatophores which are specialized cells that allow them to change color to match their environment and evade predators.

In the wild, cuttlefish can live for up to two years. And they can measure up to 50 cm, and weigh just over 10.5 kg.

Where are cuttlefish commonly eaten? 

Cuttlefish are the center of many dishes of Mediterranean, Asian, and even British heritage. They can be eaten in stews, dry-shredded, made with rice, deep-fried, covered in bread or butter, and they can be served as a delicacy. 

Where are cuttlefish sourced from? 

Cuttlefish can be found in balmy tropical waters and cooler oceanic waters towards the northern and southern poles  

While most cuttlefish are sourced from shallow waters, they have been spotted as far down as 600 meters below the surface. They are present in coastal waters that are temperate and tropical on most continents, save for the American continent. 

What is the nutritional content of cuttlefish?

On average, an 85-gram portion of cuttlefish meat will provide: 

  • 67 calories, of which 5.7 are sourced from fat.
  • 14 grams of protein
  • 0.6 grams of fat (1% of the recommended daily intake) – of which 0.1 grams are saturated fat (1% of the RDI)
  • 0.7 grams of carbohydrates
  • 95 milligrams of cholesterol – 31% of the recommended daily intake
  • 316 milligrams of sodium – 13% of the recommended daily intake
  • 301 milligrams of potassium – 9% of the RDI

Additionally, the same portion of cuttlefish meat will provide; 6.4% of the RDI of vitamin A, 7.5% of vitamin C, 7.7% of calcium, and 28% of iron. 

*Recommended daily intake values are calculated based on a diet of 2000 calories per day. 

What are the health benefits of eating cuttlefish? 

The health benefits of eating cuttlefish include being a source of omega-3 fatty acids, being low in carbohydrates, and fat, and having a considerable amount of protein per serving. 

Cuttlefish contains folate, which is essential for cell and tissue generation, especially in pregnant women. 

It contains vitamin E, which has considerable antioxidant activity, and combined with omega-3 fatty oils, it can help protect your cells from oxidative stress. 

As a meat that is low in calories, its consumption can be indicated for many diets that are low in carbohydrates, fat, and calories. 

However, as is the case with many foods sourced from the sea and fresh water, there is a risk of cuttlefish meat containing heavy metals and regular consumption may increase the risk of heavy metal poisoning. 

Additionally, the high sodium in cuttlefish meat can make it contraindicated for patients with high blood pressure, and those at risk of, or diagnosed with heart disease. 

Cuttlefish should be thoroughly cooked to reduce the risk of food poisoning, and it should be sourced from reliable suppliers, who will certify that its concentrations of pollutants are at trace values. 


In this brief guide, we’ve addressed the search query: “How to eat cuttlefish.” Also, we’ve explored what cuttlefish are, where they’re commonly eaten, where they’re fished from, what their nutritional content is, and what are the health benefits of eating cuttlefish. 


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