An important species to the Cornish fishing industry, these days, with large landings at certain times of the year. Most of the catch from Cornish waters has traditionally been exported to Spain and Portugal, where this versatile cephalopod enjoys revered culinary status. It has a slightly different taste and texture to it's cousin, but like squid, cuttlefish must be cooked quickly at a high temperature (not giving the connective tissue enough time to toughen up) or slowly at a low temperature (giving enough time to break down the connective tissues completely).
Each pack contains 300g of cleaned, frozen cuttlefish, defrost before cooking.
How much weight do Live Lobsters lose when cooked?
The Lobster weight listed on our shop are 'live' weight. All Lobsters lose a small amount of weight once cooked. The general guideline would be:
10-15% loss for a Cooked Lobster
15-20% loss for a Cooked, Split and Cleaned Lobster
What to expect when you purchase a Lobster
Delicious White Meat - this can be found in the tail and claws of the Lobster
Tomalley - this is the soft green, red or black substance which is found in the body cavity of Lobsters that fulfills the function of both the liver and pancreas.
It is perfectly safe to eat and is often considered a delicacy. It may be eaten alone or used in sauces for flavour and as a natural thickening agent.