Preparing Squid & Cuttlefish

Appears in

Published 1989

Once cleaned, the pouch, fins and tentacles can be chopped, sliced or left whole.

Holding the fish over a dish to catch the ink, pull the body from the head and tentacles, gently but firmly. If the ink sac is unbroken, pierce it so that the ink drains into a dish. Note The ink of squid or cuttlefish can be used in the finished dish.
Open the tentacles to reveal the “beak” (mouth) in the center. Squeeze out the beak, cut it off and discard it. Cut the tentacles from the head and intestines, discarding them too.
To clean the squid pouch: discard the semi-transparent “pen” that emerges from it.
To clean the cuttlefish pouch: push or cut the cuttlebone from the pouch.
Pull off the purplish skin covering the pouch and fins. Wash the meat thoroughly, turning it inside out to reach the inside.
Cut the fins from the pouch. The pouch, fins and tentacles are now ready to cook and can be chopped, sliced or left whole according to the recipe.