Sea Fish
Buy Fresh Cuttlefish (Cuttle) Online in Karachi
Buy fresh cuttlefish (cuttle) online in Karachi, Lahore, Islamabad & across Pakistan with reliable seafood home delivery. At Gwadar Seafood, our cuttlefish is sourced fresh from coastal waters, hygienically processed, and delivered without chemical treatment or long-term freezing.
Introduction
A lot of people confuse cuttlefish with squid or even octopus. But let’s clear that up — cuttlefish is not squid, although they may look similar. And no, it’s not some strange, rubbery seafood that’s hard to enjoy. In reality, fresh cuttlefish (locally called cuttle) is one of the most underrated, easy-to-cook, and nutritious seafoods available in Pakistan.
Cuttlefish is a soft-bodied marine mollusk that thrives in the warm waters of the Arabian Sea. Our cuttlefish is locally sourced from Pakistan’s coastal regions — especially Sindh and Balochistan — and handled carefully to retain its natural flavor, freshness, and clean texture.
It has a broad body, a unique internal shell (called the cuttlebone), and firm white meat that absorbs flavors beautifully — whether you’re frying it, grilling it, or simmering it in a curry.
Why Cuttlefish (Cuttle) Is a Good Choice
If you’re eating healthy, counting macros, or just bored of chicken — cuttlefish is your upgrade.
- Lean, high-quality protein
- Low in fat and easy to digest
- Absorbs spices and marinades well
- Quick cooking seafood
- Suitable for healthy and balanced diets
So if you’re stuck eating surmai and pomfret on repeat, it’s time to bring this secret seafood weapon into your kitchen.
Names & Taxonomy
| Category | Details |
|---|---|
| Common Name | Cuttlefish |
| Local Names | Cuttle, Dimiri |
| Scientific Name | Sepia officinalis |
| Family | Sepiidae |
| Order | Sepiida |
| Class | Cephalopoda |
| Phylum | Mollusca |
Sourcing & Catching Method
- Sourced from Sindh & Balochistan coastal waters
- Wild-caught using nets and controlled trawling
- Cleaned and processed fresh
- Delivered without preservative
Physical Traits & Texture
Cuttlefish have an oval, flattened body and a soft internal shell (cuttlebone) that helps with buoyancy. Their white meat is firm yet tender, with a mild sweetness and natural briny aroma. When cooked properly, the texture stays juicy and intact — not chewy or rubbery — making it ideal for curries, grills, or pan-fries.
Size Options
- Typically available from 500g to 2kg per piece
- Suitable for both small and large meals
Cutting Options
| Cut Type | Approx Yield | Best Use |
|---|---|---|
| Whole | ~100% | Full preparation |
| Headless | ~50–60% | General cooking |
| Clean Cubes | ~45% | Curry / stir-fry |
If you’re buying 1kg whole, expect around 500g to 600g of clean white meat — enough to serve 2–5 people depending on your recipe.
Cooking Ideas
- Masala fried cuttle with spices
- Garlic butter grilled cuttle
- Curry-style with tomato and green chili
- Stir-fried with soy sauce and pepper
- Coconut-based mild curry
How to Select Fresh Cuttlefish
- Flesh should be firm and clean
- No strong or sour smell
- Fresh, slightly ocean-like aroma
- Surface should not be slimy or discolored
Storage Tips
- Store below 4°C and consume within 1–2 days
- Freeze in airtight packaging if needed
- Thaw in refrigerator for best texture
Nutrition Highlights (Approx. per 100g)
| Nutrient | Amount |
|---|---|
| Calories | ~80–90 kcal |
| Protein | ~16–18 g |
| Total Fat | ~1–2 g |
| Carbohydrates | ~1–2 g |
| Sodium | ~40–50 mg |
| Omega-3 Fatty Acids | ~0.4 g |
| Vitamin B12 | ~1.5–2 µg |
| Iron | ~1 mg |
| Phosphorus | ~220 mg |
Values are approximate and may vary based on size and source.
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