Cuttlefish is one of Brixham's best kept secrets, we catch a great deal of it and it is highly prized on foreign shores. Most of it in fact is exported but we love it so much we have made our own Rockfish version of Calamari with it.
How do we prepare it?
Cuttlefish is cleaned, trimmed and left whole ready for cooking
Cuttlefish has the same slightly tooth-resistant character as squid – the exterior of its flesh is very firm, like well-cooked egg white, becoming more creamily silky towards the centre.
Per 100 g/4 oz: 71 kcals, 0.7 g fat
We’ve got a great selection recipes for cooking fish right here. We’ll email you the best ones suitable for whatever fish you order. Think you’ve got a great recipe too, send us yours and we might feature it. Sign up to our club for free to access premium content including cooking and skills demos from our Rockfish team. Sign up here >