Cuttlefish might not get as much love as its cousins squid and octopus, but when cooked right, it’s one of the most tender and flavour-packed seafood options out there. The trick? Knowing exactly how to treat it in the pan—or on the grill—so it doesn’t end up rubbery or bland. Whether you’re new to cooking cuttlefish or have tried (and struggled) before, this guide will help you nail it every time.
Let’s break down how to cook cuttlefish fillet the right way, what to avoid, and why it’s totally worth adding to your seafood rotation.
What Makes Cuttlefish So Special?
Cuttlefish is a cephalopod, closely related to squid, but with a slightly sweeter flavour and firmer texture. Its fillets are delicate yet meaty—perfect for quick sautés, grilling, or slow braises depending on your mood. It’s also packed with lean protein, vitamin B12, and omega-3 fatty acids, making it a nutritious choice for weekday meals or entertaining guests.
The Golden Rule: Quick or Slow—Nothing In Between
This is the biggest mistake people make when cooking cuttlefish: treating it like fish. It’s not. The rule is simple—either cook it hot and fast or low and slow. Anything in the middle will result in a tough, chewy texture.
- Hot and fast: Think grilled, pan-seared, or flash-fried in under 2–3 minutes.
- Low and slow: Ideal for stews, soups, or braises where it simmers gently for 45+ minutes until tender.
How to Pan-Fry Cuttlefish Fillet
Pan-frying is one of the easiest and quickest ways to enjoy cuttlefish, and it really lets the natural flavour shine.
Step-by-step:
- Prep: Pat the fillet dry with paper towels. Moisture is the enemy of a good sear.
- Score lightly: Make shallow diagonal cuts on the surface to help it cook evenly and prevent curling.
- Season simply: A pinch of salt, pepper, and a drizzle of olive oil is often enough.
- High heat: Get your pan (preferably cast iron or stainless steel) ripping hot.
- Sear quickly: Place the fillet flat in the pan and cook for just 1–2 minutes per side. No more.
- Serve immediately: Pair with lemon wedges, a herb salad, or a simple garlic aioli.
Mistakes to Avoid
- Overcooking: Even an extra minute can turn tender cuttlefish into rubber.
- Over-marinating: Acids like lemon juice can start “cooking” the fillet before it hits the heat—stick to oil-based marinades if you need one.
- Crowding the pan: You want that golden crust, not a steamed mess.
Bonus: Grilled Cuttlefish with Chilli and Lemon
Fire up the grill and brush fillets with olive oil, garlic, and a sprinkle of chilli flakes. Grill for 1–2 minutes per side and finish with a squeeze of lemon. It’s bright, smoky, and perfect for spring or summer.
Where to Buy Good Cuttlefish
Not all cuttlefish is created equal. For the best flavour and texture, look for Australian-sourced cuttlefish that’s been properly cleaned and flash-frozen. At Seafood Factory Outlet, we carry high-quality cuttlefish fillet ready to go—no extra prep needed. Whether you’re experimenting for the first time or cooking for a crowd, we’ve got what you need.
Visit Seafood Factory Outlet
Come see us at 41 Clapham Rd, Regents Park NSW 2143, Australia, or shop online at www.seafoodfactoryoutlet.com.au to explore our wide range of premium Australian seafood.
