How to cook cuttlefish sous vide

How to cook cuttlefish sous vide

How to cook cuttlefish sous vide

by Great British Chefs4 November 2015

How to cook cuttlefish sous vide

Cuttlefish can be difficult to cook and too often ends up chewy and tough. Cooking it sous vide is beneficial as the low temperature prevents the meat from contracting and gives a soft, tender result.

Preheat the water bath to 64°C
Clean the cuttlefish removing the innards then wash and dry well with a clean kitchen cloth
Cut the cuttlefish in half and scrape away the membrane on the inside of the body
Place the fish in a vacuum bag with salt and a little olive oil and seal under pressure
Place the bag in the water bath to cook for 10 hours
Remove the cuttlefish from the bag and serve


You can try adding flavours to the bag such as thyme, garlic and rosemary or for an Asian flavour, add sliced ginger, chilli and lemongrass.

For a roasted flavour, the cuttlefish can be quickly seared in very hot pan or charred on a barbecue before serving.

Serving suggestions

Try dressing the cuttlefish with a little garlic or chilli oil before serving.

Nathan Outlaw serves a Warm salad of braised cuttlefish with an ink vinaigrette. Cuttlefish is a cheaper alternative to squid and can be used as a replacement in most squid recipes.

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