Common cuttlefish
Cuttlefish are soft-bodied cephalopods with an elongated oval shape, broad fins running along the sides, and large, expressive eyes. Their skin is capable of rapid colour change, often displaying mottled browns, greys, and whites. Unlike squid or octopus, they have an internal shell called a cuttlebone. Their meat is white, firm, and subtly sweet, with ink sacs prized for use in sauces and pastas.
Cuttlefish inhabit coastal waters and sandy seabeds, often hiding during the day and hunting at night. Found throughout the English Channel and Celtic Sea, they are most abundant off the south coast of Cornwall. They spawn in shallow inshore areas, with many returning to the same breeding grounds year after year.
Sustainability Rating
Status: Cuttlefish populations around Cornwall are currently considered stable, but they are short-lived and highly susceptible to fishing pressure during spawning.
Best Choice: Cuttlefish caught by Cornish vessels using trawl nets with bycatch reduction measures.
Avoid: Cuttlefish caught during spawning from areas without effective catch monitoring or size regulations.
Culinary Uses
A versatile seafood, cuttlefish can be grilled, pan-fried, slow-cooked, or used in stews and risottos. Its meat is similar to squid but slightly richer and more robust in flavour. Cuttlefish ink adds depth and colour to dishes like pasta and paella.
Popular in Mediterranean and Asian cuisines, and increasingly featured in modern British cooking.
Best Fishing Practices
Caught mainly by demersal trawling, though some are taken in pots or nets.
Responsible fisheries avoid catching cuttlefish during peak spawning and use selective gear to minimise bycatch.
Efforts are ongoing in Cornwall to better monitor landings and support the sustainable management of the fishery.
Seasonality
Available year-round, but most abundant and commonly landed from March to June during spawning migrations.
Supporting Local, Sustainable Seafood
Choosing cuttlefish from Cornish waters helps support a responsible, evolving fishery. With careful management and minimal waste, thanks to the use of both meat and ink, cuttlefish represents a delicious and sustainable choice that supports coastal livelihoods and culinary creativity.
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