Tag Archives: Cuttlefish

Happy (very belated) St. Leonard’s Day!

No eunuchs, Morris dancers or even bearded ladies appeared at my house, but I did want to upload some photos of cuttlefish cooking on the day.  First things first, on Captain Ohta’s recommendation I made a dish of cuttlefish legs braised in mashed cuttlefish livers, chilli oil and sake – a heady dish that brought gout to mind.


After this there was a salad of raw cuttlefish, onions and peppers with Sicilian green dressing (finely chopped coriander leaf and capers, olive oil, vinegar) which perhaps offset the unhealthiness of the previous dish.


The day’s proceedings were brought to an end by a stir-fry of cuttlefish and vegetables in XO and yellow bean jian.

stir fry

Of course breakfast next day was cuttlefish!  Mixed with natto and a raw egg and shiso leaves: death to some, Ambrosia to others…



Perils of squid fishing

apart from the obvious (being snatched and dragged into the depths of the sea by the Kraken, thus avenging his cephalod brothers).  The cuttlefish squirt a lot of water and, a lot of ink.  In fact in Japanese this species of cuttlefish is simply called “ink-squid”.  The ink gave a slight tang to my shochu mixer but I drank it anyway, but I am afraid the can holder/cooler will never be the same again.



Great day out on the water today.  Many thanks as always to Captain Ohta of the Asanagimaru (and for the photo too)!  More photos to come when I have finished eating/drinking.

Eating cutlassfish

Cutlassfish is one of those remarkable ingredients like cuttlefish, that eats well no matter how you prepare it.  My favourites include as sushi and grilled, and I indulged in both as I was very lucky on the water, despite it being the 13th.  First dish up was steaks of cutlassfish sprinkled with salt and then grilled under the cooker grill, and flavoured four ways (from top to bottom): with summer truffle-salt, with Sichuan pepper, with Italian porcini-salt and lastly a mixture of mayonnaise and wasabi.  All were washed down with very cold white wine.

Next in line was cutlassfish sushi.  The cutlassfish fillet is cut into strips which are lightly grilled before being flavoured with salt, wasabi and squeezed yuzu juice – no soy sauce is needed in the eating.

More sushi followed…

With a bottle each of white and red wine and some sundry beers over the course of the preparing and eating, my memory becomes a little indistinct after these dishes, but I still have plenty of fillets left over for today as well, and some vacuum-packed and ready to be given to friends.  These days I don’t get out to sea as often as I used to so I appreciate each trip more!  Thanks as always to a Bentenya, Kanazawa Hakkei, for the great day’s fishing.

Boxing Day Fishing

A very good day out on the water cuttlefish-fishing.  A Thermos flask of strong coffee, doubly-shotted with Bajun rum, kept my spirits up and I was treated to a fantastic observation of Mars and Saturn in the morning, before sunrise.  I took a brace of cuttlefish and on the way out spotted a magnificent specimen of P. haliaetus snatching fish at the water’s edge, and could see a snow-capped Mt. Fuji looking regal over the Bay all day long.

The combination of hot coffee and my trusty Guernsey frock kept the cold out – it was about 2°C at dawn – and I even got sunburnt by the day’s end.  Proceedings were completed with a Japanese hot bath and a few bumpers of Madeira whilst I prepared Korean-style cuttlefish (ojingu jeot) and a dish of cuttlefish in tomato and ink pasta sauce. 

The chilli-cuttlefish came with quite a punch, and I look forward to being able to make this again in the future.  The pasta was highly acceptable too, and a couple of cans of distilled rice spirit saw off the end of the meal.

On an unrelated note, an unusual piece of Japanese scrimshaw (seaman’s carved whalebone) came into my possession, a multi-layered inro box.  The reverse is somewhat adult-oriented so I did not photograph it, but it is always gratifying to own a piece of maritime history, especially one so niche as this.

Three more

cuttlefish dishes.

Very lightly blanched cuttlefish legs and tentacles, tossed with wakegi (a kind of onion, but not spring) and wakame sea-weed and dressed with vinegared white miso and mustard.

Death to some, ambrosia to others; natto mixed with strips of raw cuttlefish and made unctuous with an egg yolk.

At the risk of boasting, or God forbid even enthusiasm, this dish crowned the lot of the cuttlefish-cookery: cuttlefish pieces stir-fried with bamboo shoots, green peppers and XO sauce from Hong Kong.  This was my favourite of them all.


means cooking good food; there are very few bad ways to prepare fresh line-caught cuttlefish and after the success of yesterday’s fishing trip I have a great mountain of squid meat to deal with.

First up is the Korean dish ojinguh jeot, or at least my interpretation of it: plenty of chilli but not fermented.  This time I made the chilli heat authentic Korean-level and it proved a trebly-shotted capsaicin broadside: a perfect eye-opener with cold beers after getting out of a hot bath at the end of a long day fishing.

Next up was a niche dish, but one of my favourites, made according to Captain Ota‘s very own recipe: legs and off-cuts and things of the cuttlefish stewed in their own intestines, qualified with a little soy sauce, sake rice wine and a healthy slug of chilli oil.

The last dish of the day was cuttlefish pieces in tomato sauce pasta.  Very simple and easy to make with lots of white wine, garlic and olive oil; the squid itself put in the reduced tomato sauce at the very last moment and the pan taken off the fire, so that it is just seized and no more.  Served with some grated Parmesan cheese it requires little else and was gratefully eaten up.    At this stage, there was nothing more to be done – the infernal scrubbing of the squid ink from kitchen and fishing tackle long completed and those cuttlefish not to be eaten this day were cleaned and packed in Ziplock bags and refrigerated – other than finish my glass of native spirits and stumble off to bed.