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Grilled Cuttlefish

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  • Author: Rochelle Ramos
  • Total Time: 20 minutes
  • Yield: 5 1x


Cuttlefish simply prepared to throw on a hot grill.


  • 5 cuttlefish with tentacles
  • couple pinches of salt
  • 1 lemon (optional)


  1. Be certain to clean the cuttlefish well if it still has the guts and ink sac. To remove the spine, grab the bone between your forefinger and thumb and twist towards yourself. This will cut through the hood but should come away with ease (if by chance you have a pet bird of some sort, they apparently love the spine from squid or cuttlefish, so be sure to save it as a treat!).
  2. Cut the tentacles off the bottom and split the body down the middle if not already done.
  3. Sprinkle with the salt on both sides of each cuttlefish and tentacles.
  4. Place the cuttlefish  on a grill with hot glowing coals and allow to cook 3-5 minutes on each side (depending on size). If you are using flame or an oven instead of a grill, cooking time may be quicker to keep it from becoming tough.
  5. Cuttlefish is done cooking when the flesh is white and no longer translucent and if the skin is still on, it will turn purple. Don’t over cook as it will be tough!
  6. Squeeze some fresh lemon juice over the cooked cuttlefish and tentacles and serve with a fresh salad!


Tip: If you are getting fresh cuttlefish, look for skin that is intact and bright as well  as a body with the tentacles, head and such intact. It should also have a fresh sea smell, not a fishy smell. When storing, clean well and remove guts/ink sac and place in an air tight container or wrapped well in plastic wrap. Cuttlefish can be refrigerated for up to 3 days, or frozen for up to 3 months.

  • Prep Time: 5 mins
  • Cook Time: 15 mins
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