"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 11-12-2010, 03:54 PM   #1
Master Chef
Rocklobster's Avatar
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
How to make Cuttlefish tender?

I love Cuttlefish. I can never seem to get them tender. I've had them before sauce where they are not very chewy. But I can never get them that way. I've cooked them for various times in different recipes so I am still puzzled...

Rocklobster is offline   Reply With Quote
Old 11-12-2010, 04:19 PM   #2
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
I have no experience with cuttlefish either, but I do have experience with squid. What I've learned is that size makes a difference, smaller is more tender, and cooking for a very short period of time keeps it from turning to rubber. I cook the breaded rings for 2 1/2-3 minutes... about the same time as clam strips.

With a cuttlefish being a cousin to the squid, my guess would be that they could be cooked in similar ways, so you might investigate some squid recipes and read about what they say.

It's just a suggestion.
"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 11-12-2010, 05:15 PM   #3
Head Chef
spork's Avatar
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,131
I flash it in a very hot wok, for not much longer than it takes for me to sing, "happy birthday to me," and set it aside. Finishing a dish with it. I treat it more delicately than a bean sprout.

I've heard that a long braise makes good squid, but I've never tried it.

Dried cuttlefish is the snacker's bomb!
spork is offline   Reply With Quote
Old 11-12-2010, 05:21 PM   #4
Chief Longwind Of The North's Avatar
Join Date: Aug 2004
Location: USA,Michigan
Posts: 11,671
The general rule of thumb for cuttlefish, clams, shrimp, etc. is three minutes or three hours.

It is quickly overcooked, turning it into rubbery food. However, as with most proteins, raising it slow and low, in a broth, or sauce, for a long time, will cause the proteins to break down and become tender.

Seeeeeya; Goodweed of the North
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

All times are GMT -5. The time now is 01:01 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.