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Braise Cuttlefish Before Grilling, Or Other Cuttlefish Recipes?

Okay, I am wondering if I need to braise the cuttlefish to tenderness before I give them a good charring over coals on my Performer?

I know that braising would make it tender probably for sure since I've read it can be quite tough otherwise, but didn't know if a flash grilling would be enough to keep it from getting there.

I have frozen baby cuttlefish by the way. They are about 2" long each.

I'd like a good marinade too if you can just truly flash grill them, I have never cooked cuttlefish or even had it in a restaurant, but was intrigued and bought it after seeing it on a TV show online.

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  1. Anything? LOL. Maybe people don't work with cuttlefish that much.

    1. Your cuttlefish is too small to braise, then grill. After any time in hot liquid, they would be so small they would fall through the grates.....in general, larger cuttle fish can be roasted, grilled....or braised, then grilled. The following are braised Cantonese style.

      http://www.flickr.com/photos/leesean/...

      http://en.wikipedia.org/wiki/Orange_c...

      8 Replies
      1. re: fourunder

        So I take it I just need to stuff and grill? Or just grill and not worry about stuffing? Thanks for the reply fourunder.

        1. re: rcbaughn

          you can stuff.

          octopus, cuttlefish and squid all do best with very hot, very fast, or a long, slow stew.

          1. re: rcbaughn

            You can grill or roast, stuffed or un-stuffed....roast sometimes is used interchangeably with grilled depending upon cuisine and style. Japanese consider grilling and roasted the same for cuttlefish.....as it's a popular street food or small food stall type item in many markets.

            With regards to stuffing.....each Christmas Eve my best friend family recipe is stuff with breadcrumbs and other seasoning and braise in tomato sauce as part of their Feast of the Seven Fishes dinner.

            One of the coolest looking Stuffed Squid recipes I can recall having many years ago in a Sushi Restaurant in NYC was called Tigers Eye. They took a piece of Salmon, wrapped it in Nori/Laver/Seaweed and stuffed it inside the Squid Tube. When grilled and sliced, it looked exactly like a Tiger's Eye and the presentation was very impressive.

            Personally, I like all types of Squid, Cuuttlefish or Octopus, whether poached, pan sautee or braise.....and I very much enjoy them all simply grilled finished with olive oil and fresh lemon, e.g., like a seafood salad Italian or Greek style served war....never cold and sitting in any acid.

            1. re: fourunder

              "They took a piece of Salmon, wrapped it in Nori/Laver/Seaweed and stuffed it inside the Squid Tube. When grilled and sliced, it looked exactly like a Tiger's Eye and the presentation was very impressive."

              ~~~

              that sounds so cool! and easy to do!

                1. re: fourunder

                  did four say rice? what's the green in there--cucumber? seems a little weird in a grilled dish.

                  1. re: hotoynoodle

                    Sorry for any confusion....I was only providing the picture to give you an idea of what it looked like. I probably had the item over 30 years ago.

                    1. re: fourunder

                      i'm happy to imagine it without rice or cukes. it sounds great!

        2. No just marinate then grill.