Cooking Methods :
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). To be tender, cuttlefish must be cooked very quickly over high heat or very slowly over low heat.
The flesh of the mantle, arms and tentacles is suitable for a wide variety of preparations, strips can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.
Cuttlefish ink is the traditional ingredient in black risotto or pasta (rather than that of squid or calamari).
