Sepiida - Caught in South West Waters
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
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