(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

 

  • Service at the Co-Op is friendly and helpful and the fish is MAGNIFICENTLY FRESH. If you have a special occasion coming up, the cooked lobster is absolutely delicious.

    “LOVE THE CO-OP” – Visited March 2017

    via Trip Advisor
  • This was fish and chips done to perfection. Thick crunchy fish cocktails, calamari rings, prawn cutlets and chips were all fantastic.

    “Very best fish and chips ever”

    via Trip Advisor
  • My wife and I ordered grilled swordfish. It took some time until it was done, but then we each got a nicely grilled piece about the size of a T Bone steak. Our daughter liked the salad. It might not be the place for a formal dinner but if you are hungry for fish at a reasonable price it’s certainly worth going there.

    “Excellent fish”

    via Trip Advisor
  • Heaps of choice of fresh fish to cook at home. We got the $35 family basket – nice variety, plenty to eat, fast service, great taste. A good way to end a day out in the town before heading home again.

    “Great location, great fish. great choice”

    via Trip Advisor
 

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