• Whole wild cuttlefish with mottled skin on crushed ice
  • Braised cuttlefish pieces in a dark soy sauce
  • Thick white cuttlefish blocks arranged on ice

Wild Whole Cuttlefish

Wild Whole Cuttlefish

 
$19.90
$19.90
$9.95 kg
Sold out
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Shipping Information

We ship all orders via overnight delivery to ensure maximum freshness. Orders placed before 3:00 PM ET Monday through Thursday will ship the same day. All seafood is flash-frozen and packed with dry ice in insulated containers.

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Product Details

Our seafood is wild-caught and sustainably sourced. Each product is flash-frozen at peak freshness to lock in flavor and nutritional value. Thaw in the refrigerator overnight before cooking.

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Returns & Refunds

Your satisfaction is our top priority. If you are not completely satisfied with your order, please contact us within 24 hours of delivery. We will work with you to make it right, whether through a replacement or a full refund.

🚚 Quick Delivery

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📦 Careful Packaging

Your seafood is securely packed to protect freshness in transit.

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⭐ Quality Assurance

Every product is selected for quality, taste and consistency.

Whole wild cuttlefish with mottled skin on crushed ice

Wild Whole Cuttlefish

$19.90
$19.90
$9.95 kg
Sold out

These are taken from coastal waters and frozen on the boat. Each one is a single large animal with a thick body and short, firm tentacles, sold uncleaned so you can prepare it exactly the way your recipe needs.

What You Get

  • One whole animal per unit, uncleaned, with the bone in place
  • Sold in a 2 kg pack
  • Large bodies, roughly 600 to 700 g each

Flavour & Texture

  • Thick, meaty body that stays springy after cooking
  • Clean, sweet seafood taste, richer than squid
  • Tender when cooked fast, soft and yielding when braised slowly

How to Cook

  • Clean, score the body in a crosshatch, and stir-fry over high heat
  • Braise in soy, rock sugar and star anise until the meat turns tender
  • Slice the body into rings for hotpot or grill whole over charcoal

Storage

Keep frozen at -18C or below. Thaw in the refrigerator, clean and cook the same day. Never refreeze after thawing.

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