Cuttlefish (Cuttle)

Introduction

Cuttlefish, a close relative of squid and octopus, is widely enjoyed in Asian and Mediterranean cuisines. It delivers a unique flavor that’s richer than squid, but not as intense as octopus—making it ideal for those who prefer lightly briny yet satisfying seafood.

Local Names in Pakistan

Depending on the region, you may hear it called Maiyya, Dimiri, or simply Cuttle, but its popularity remains consistent across households.

Sourcing & Preparation

Our cuttlefish is responsibly processed for your convenience. Received cleaned—with the beak, ink sac, and internal shell removed—it’s ready to cook right away. We offer two size ranges:

• 500–900 g

• 1 kg and above

Pricing is based on pre-cleaning weight, and final portion weight varies slightly depending on your choice of cleaning.

Flavor & Texture

Cuttlefish has a mid-range marine flavor—deeper than calamari but milder than octopus, and the subtle sweetness makes it a crowd-pleaser. Texture is tender with a bit of bite, holding up well to quick cooking or slow braises.

Cleaning Yields

• Whole, cleaned cuttlefish: 100% pre–cleaning

• Fully cleaned (ready-to-cook): Around 30% yield

Cooking Suggestions

You can cook cuttlefish two ways:

• Quick-seared in a hot pan for 2–3 minutes—great with garlic, chili, and olive oil

• Slow-stewed for an hour or two in tomato-based curries or spicy gravies

Storage Tips

Keep chilled and use within 2 days. Freeze for longer use—proper packaging ensures texture and flavor stay intact.

Choosing Quality

Fresh cuttlefish should be:

• Slightly moist, with firm flesh

• Smelling gently of the sea—not overly fishy

• Evenly colored, without slime or off odors

About Cuttlebone & Ink

While the internal shell (cuttlebone) is removed for cooking, it can be provided separately for pet bird care (e.g., parrots), if requested. The ink sac is safely removed and not included in your purchase