Cuttlefish

The cuttlefish must be cooked quickly at a high temperature (not giving the connective tissue enough time to toughen up) or slowly at a low temperature (giving enough time to break down the connective tissues completely). The tentacles and 'wings' are tougher and are best slow-cooked.
Perfect for paellas, pasta, breading and frying, our Cuttlefish can be steamed, fried, broiled, or sautéed for a flavorsome dish.

WHOLE CLEAN IQF CUTTLEFISH (SEPIA OFFICINALIS).
Allergens: MOLLUSC (CUTTLEFISH).