Cuttlefish
Sepia officinalis · common cuttlefish · seiche
Cuttlefish: what every chef needs to know
Cuttlefish, a mollusc from the class Cephalopoda closely related to squid (Loligo) and octopus but with a separate internal shell (the cuttlebone). Cuttlefish flesh is thicker and meatier than squid, with a firmer texture. The ink sac of the cuttlefish contains sepia ink (melanin, mucopolysaccharides) used culinarily as a sauce colourant and flavour enhancer for pasta and risotto. The tentacles and mantle are both edible. The EU-14 mollusc allergen applies. Sepia officinalis is caught along European coasts (Atlantic Ocean, Mediterranean). Freezing before cooking improves tenderness as ice crystals break down the muscle fibres: 24 hours at -18°C (-0.4°F) followed by slow defrosting in the refrigerator is the professional standard.
Cuttlefish: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Cuttlefish: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Cuttlefish: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
high directly hitte for grill-aromas; to long = rubber. Scoor the meat for betere gaarheid
butter + garlic + parsley; high heat for Maillard without steaming
after freeze: most consistente malsheid; than briefly aflakken on grill
light bebloemed; kokosvet of frituurolie for crispy result
Cuttlefish: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Cuttlefish: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
European catch March–October; Mediterranean year-round. Available as a frozen import product.
Cuttlefish: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Cuttlefish: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Cuttlefish
What is the difference between cuttlefish, squid, and octopus?
Cuttlefish (Sepia) has an internal cuttlebone and is meatier in flesh. Squid (Loligo) is slimmer, with a transparent gladius. Octopus has 8 arms without fins. All three are molluscs (EU-14). Cuttlefish is meatier and firmer than squid, but more tender than octopus with short cooking.
Can I use cuttlefish ink for pasta and risotto?
Yes. Sepia ink (melanin + mucopolysaccharides) gives an intense black colour and a sea-like flavour. The ink sac is located at the rear of the mantle. Commercially available in sachets (5 g). Dosage: 1 sachet per 2 people for nero di sepia pasta.
Why freeze before cooking?
Freezing for 24 hours at -18°C (-0.4°F) breaks down the muscle fibres of the cuttlefish and gives a more tender result. Professional preparation tip: freezing before sous vide (60°C/140°F for 1 hour) gives the most consistent texture. Freshly grilled is crispy but carries a risk of rubberiness if overcooked.
At what temperature should you store Cuttlefish?
Store Cuttlefish at 0-2°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Cuttlefish professionally?
The primary professional technique for Cuttlefish is Grilling at 250°C for 2-3 min. Always verify core temperature with a calibrated probe thermometer.
Does Cuttlefish contain allergens?
Cuttlefish contains: Molluscs. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
