Seafood

Cuttlefish

Also called seppia, seppie

A broad-bodied cousin of squid with a flat internal bone (the cuttlebone) and a sac of dark ink. Its flesh is thicker and sweeter than squid's.

Origin

Coastal waters worldwide; the Venetian lagoon and the Adriatic are famous for it.

Flavour

Sweet, clean and gently briny, firmer than squid.

How to use it

Cook it either very fast over high heat or slowly for 30 minutes or more; anything in between turns it rubbery. Keep the ink sac when cleaning it for nero di seppia.

Storage

Refrigerate and cook within a day, or freeze cleaned; freezing tenderises it.

Recipes using it

Spaghetti al nero di seppia
1 hr 5 min

Spaghetti al nero di seppia

Venice's black pasta: cuttlefish stewed slowly with garlic and white wine, then turned glossy jet-black with its own ink.

Medium

Related ingredients

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