Cuttlefish
Also known as：Common cuttlefish
Sepia officinalis
- Origin
- East China Sea, South China Sea
- Season
- May–Jul, Oct–Dec
- Appearance
- A bag-shaped body with fleshy fins on both sides, 10 arms and an ink sac inside; color-shifting skin. Among the larger common cephalopods.
Content compiled by the Xian Mancang team
Introduction
品种介绍Cuttlefish — 'wuyei' — shares the cephalopod family with squid but is rounder and thicker-fleshed. Abundant off the East and South China Seas; excellent fresh or dried — a traditional coastal seafood.
The ink sac ejects ink when threatened; handle carefully when processing — the ink itself can color and flavor dishes.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Cuttlefish dies out of water and is distributed iced; no live holding. Store iced at 0–4°C under crushed ice, best 2–3 days.
Dried cuttlefish requires same-day cleaning and sun-drying to preserve quality. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值Mid-range pricing graded by size and freshness. Dried cuttlefish ('wuyei xiang') — a coastal traditional product — sells at several times fresh price with steady Southeast Asian export demand; cuttlefish eggs (mature ovaries) are also a high-value by-product.
Culinary & Commercial Use
烹饪与商业用途Home: braised cuttlefish, cuttlefish-stewed pork ribs (dried, rehydrated and simmered — rich and savory); Italian squid-ink pasta uses the ink sac for color and flavor.
Foodservice: seafood stir-fries and slow soups; dried cuttlefish is the core ingredient of classic dishes like cuttlefish pot-roast and cuttlefish chicken stew — a mature processed market.
Buying Guide
选购指南Iced cuttlefish: bright intact skin, firm flesh, undamaged ink sac. Dried: complete body, thoroughly dry, no mold; natural sun-dried shows white with a faint yellow tint.
Market Reference
规格行情Reference price: iced 20–45 CNY/jin by size; dried 80–160 CNY/jin. Winter-spring supply is ample; prices track season and freshness.
Cuttlefish · FAQs
How do I pick the freshest Cuttlefish?
Iced cuttlefish: bright intact skin, firm flesh, undamaged ink sac. Dried: complete body, thoroughly dry, no mold; natural sun-dried shows white with a faint yellow tint.
What are the live-holding requirements for Cuttlefish?
Cuttlefish dies out of water and is distributed iced; no live holding. Store iced at 0–4°C under crushed ice, best 2–3 days.
What is the current market price of Cuttlefish?
Reference price: iced 20–45 CNY/jin by size; dried 80–160 CNY/jin. Winter-spring supply is ample; prices track season and freshness.
How do I cook Cuttlefish? What methods work best?
Home: braised cuttlefish, cuttlefish-stewed pork ribs (dried, rehydrated and simmered — rich and savory); Italian squid-ink pasta uses the ink sac for color and flavor.
Cuttlefish · For stock availability and holding consultation, contact us