(Bring on the) Weekend Special Cuttlefish

(Bring on the) Weekend Special!

Fresh ShopCuttlefish $8.50/kg

Cooking Demonstration Saturday 10:30am – Salt & Pepper Cuttlefish with Ash’s home grown parsley

Special starting Friday 12th January until we run out!

 

Dont know much about Cuttlefish?
Cuttlefish is similar to squid and calamari. They are available wild-caught have an almost oval body with very narrow fins around the edges, 8 short arms and 2 much longer tentacles.

To clean whole cuttlefish: rinse, especially if ink sac is broken. Grasp the cuttlebone, through the tube, between thumb and forefinger and twist. The cuttlebone will cut through the skin and come away easily; discard the bone. Using your thumb to split the firm flesh away from the membrane, tear the tube open along the line where the cuttlebone was, starting from the base. Working from one side, break the intestinal sac (with arms and tentacles attached) away from the tube. Cut below the eyes; discard eyes and everything above them. The arms and tentacles can also be washed and used. Push the beak (mouth) out from between the arms. Place the tube on a chopping board, skin-side down. Grasp a small side fin on one side and, using your thumb to separate the skin from the flesh, peel the flesh away from skin. Lay out flat and, working across the tube (not from top to bottom), wipe both sides of the tube firmly with paper towel to remove any remaining membrane. Slice the hood into strips, or score in a crosshatch pattern (called ‘honeycombing’). If slicing tubes that haven’t been honeycombed, slice from top to bottom of tube (not across tube) to prevent curling. It is also possible to cook cuttlefish without peeling it, the skin will turn a dark purple as it cooks. Average yield is 50%. It has a mild, subtle flavour, low-medium oiliness, and is dry with firm texture, which can be tough if poorly prepared. The flesh is translucent when raw and white when cooked.

Cooking Methods:
Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). To be tender, cuttlefish must be cooked very quickly over high heat or very slowly over low heat. The flesh of the mantle, arms and tentacles is suitable for a wide variety of preparations, strips can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried. Cuttlefish ink is the traditional ingredient in black risotto or pasta (rather than that of squid or calamari).

Information sourced from Sydney Seafood School

 

  • We came to buy a selection of fish and seafood for a BBQ later that day. The choice was first class, and the service good. The fish was very fresh, and we enjoyed the snapper cutlets, the marlin steak and the prawns. Delicious!

    “Excellent fish shop” – Visited February 2017

    via Trip Advisor
  • Stopped by the Fishermen’s Co-op just before the lunchtime crowd and the snapper was excellent. The crumbing was light and the oil fresh. In fact all the fish there looked great. The calamari was fresh and actually squid rings not mashed together to look like a ring. It got very busy quickly after I arrived and seating outside on the covered deck is limited so get in early or takeaway to the beach close by.

    “A great feed of fish and chips” – Visited January 2017

    via Trip Advisor
  • A good array of locally caught wet fish and a superb take away with outside covered seating. Was recommended to us as the best fish and chips in town and we would agree.

    “Great fish and chips” – Visited March 2017

    via Trip Advisor
  • Best cooked fish and chips I have had in so long and I live in a fishing town. Fish was fresh and cooked to perfection.

    “Yummy!” – Visited January 2017

    via Trip Advisor
 

Join our mailing list for the Latest News & Specials

© 2018 Coffs Harbour Fishermen's Co-operative Ltd All Rights Reserved | ADMIN