Cuttlefish
Available wild-caught, these marine and estuarine dwelling cephalopods have an almost oval body with very narrow fins around the edges, 8 short arms and 2 much longer tentacles. They are found right around the Australian coast.
Average Yeild: 80%
Cooking Methods: Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, BBQ and raw (sashimi). To be tender, Cuttlefish must be cooked very quickly over high heat or very slowly over low heat. The flesh of the mantle, arms and tentacles is suitable for a wide variety of preparations, strips can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried
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