Cuttlefish, or as we sometimes call it Brixham calamari, is a wonderful cephalopod that is abundant in our South West waters. For our tinned range it is hand steamed, chopped and braised in its own ink with tomatoes and herbs to create an incredible and eye catching delicacy.
Recipes
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 >