Once considered only suitable as bait, these days Cephalopods rightly sit much higher in our culinary rankings. Raw, deep-fried, or baked until tender in an oven…there are so many ways to enjoy these species that make the most of their unique qualities. The rule of thumb with cephalopods is that they should be cooked either very quickly or very slowly - anything in between is where they become tough.
Sepia apama (Giant Cuttlefish) Sepia pharaonis (Pharaoh Cuttlefish)