A CLOSER LOOK
How to recognize it
Typically a broad oval mantle edged by fins and a rigid chalky internal cuttlebone. This distinguishes true cuttlefish from squid with a flexible pen and from octopus. Cleaned flesh alone may not identify the species.
In the kitchen
The cleaned mantle and arms are sliced for braising, stir-frying or blanching, or minced for seafood balls. Remove the cuttlebone, beak and viscera during preparation.
Market names and species vary. Whole raw cuttlefish, cleaned flesh, dried cuttlefish, ink and cuttlebone are different products. Cuttlefish is a mollusc allergen; sauces add their own ingredients.
Ask about this ingredient
这道菜里有墨鱼（乌贼）吗？
Does this dish contain Cuttlefish?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
