Cuttlefish

Cuttlefish are very similar to squid, but have a broader, thicker head, shorter arms and a thick, calcified internal shell (the cuttlebone often seen in birds’ cages). They are usually less expensive than squid and can be used interchangeably in almost any recipe. Cuttlefish ink is often used to make pasta, risotto and sauces black; it’s sometimes referred to as ‘squid ink’, but it is the ink from cuttlefish that is used, as squid ink has a slightly bitter taste.