How to clean cuttlefish
- Gluten Free
- Lactose Free
- Energy Kcal 362
- Carbohydrates g 3.5
- of which sugars g 3.5
- Protein g 70
- Fats g 7.5
- of which saturated fat g 2.15
- Cholesterol mg 320
- Sodium mg 485
- Difficulty: Average
- Prep time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
So, you want to know how to clean cuttlefish? You're tapping into something really special along the Italian coast. I mean, these little guys—called seppie in Italy—are basically cousins to squid and octopus. They've got this cool cuttlebone inside their oval bodies. And you know what? Local markets are just packed with them. Loved for their tender texture, these creatures can even change color. Seriously cool.
But here's the thing, the magic really happens with the cuttlefish cleaning guide—which, by the way, is all about handling the ink sac with care. To be honest, Italian cooks are all about this ink. It's rich and dark and totally transforms pasta and risotto. Whether you're stewing them with peas, stuffing them, or throwing them into a soup, cleaning cuttlefish at home brings that fresh, ocean vibe.
Here's the deal: removing the skin while keeping those moist pieces captures the flavor everyone talks about along the coast. In places like Liguria and the Adriatic, cleaning cuttlefish is like an art form. Locals are super proud of their techniques. And look, the ink isn’t just for color—it's a sign of freshness, adding a strong, briny punch. Learning the cuttlefish cleaning steps from someone who's been doing it forever means you get to save the best bits, you know?
Italian kitchens? They waste nothing. And there's just something satisfying about preparing cuttlefish like they've done for generations. Once you get the hang of it, it is pretty simple. Seriously. You end up with tender, clean, ready-to-cook seafood that makes your meal taste like the coast. We're talking stuffed seppie, classic ink sauce, or just something simple with olive oil and herbs. With these cuttlefish cleaning instructions, you’re bringing the Italian seaside to your table. It's a real celebration of traditional flavors and freshness. For sure.
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- INGREDIENTS
- Octopi 2.2 lbs (1 kg)
How to clean cuttlefish
First, before starting to clean the cuttlefish, wear latex gloves. Take your cuttlefish 1 and, by applying slight pressure with your fingers on the mollusk's belly, locate the bone. Then, with a knife, make a crosswise cut to remove it (2-3).
With your fingers, spread the membrane you have incised 4: you should locate the ink sac (not present in all cuttlefish). Very gently extract the sac containing the ink by holding it with your fingers without squeezing it, to avoid bursting it and thus preventing ink spillage (5-6). Once the sac containing the cuttlefish ink is extracted, place it in a small bowl and ensure it remains moist.
Separate the head from the body of the cuttlefish: hold the latter with one hand and with the other pull away the tentacle part (7-8). Then, lay the cuttlefish on the cutting board to flatten it as much as possible and, still with your hands, remove the small internal appendages from the body of the cuttlefish 9.
Turn it over and make a small incision, so as to remove the skin by pulling it off with your hands 10. At this point, the body part is now clean. Then move on to the head. Grab the head of the cuttlefish with one hand and with the other pull out the intestines, recognizable by their softer and more viscous texture 11. Remove the "beak" or "rostrum", located at the center of the tentacles, by pressing with your thumbs on the underside of the beak to push it upwards 12 and thus facilitating its identification and extraction.
With a small knife, also remove the eyes by cutting around the bulb in a circular manner 13, then remove them 14. Rinse your cuttlefish well and use them for cooking 15.