How to Catch Cuttlefish
Cuttlefish are broad-bodied cousins of the squid, caught on jigs over shallow reefs and weed beds as they move inshore to breed - firm sweet meat and rich ink, and a beginner-friendly cephalopod.
Cuttlefish ink stains badly - point them away when landing. They have a small beak; handle with care. Check local rules and limits. Shellfish is a serious allergen; cook or prepare properly.
Cuttlefish are the squid's broader, cleverer cousin - flat-bodied, colour-shifting cephalopods with an internal cuttlebone and a well-earned reputation for intelligence. They come inshore over shallow reefs and weed beds to breed, and there they take a jig readily, which makes them an easy and rewarding catch. The payoff is firm, sweet white meat that is superb grilled or braised, plus a pouch of rich ink for pasta and rice.
Why go for them
They are easy to catch, great eating and a lot of fun - a cuttlefish inking and flashing colours as it comes up is a memorable sight. The firm white meat is versatile and delicious, and the ink is a prized ingredient, so a couple of cuttlefish give you both a meal and a cooking bonus most anglers never bring home.
Where and when to find them
Cuttlefish favour shallow reefs, seagrass and weed beds, harbours and rocky ground, moving inshore to spawn, often in the cooler months. Look for them over broken ground and weed in clear, shallow water, from a boat, jetty or the shore, especially around dawn, dusk and the breeding run.
How to catch them
Use a cuttlefish or squid jig - a weighted lure ringed with fine spikes - worked with a slow lift-and-drop near the bottom over reef and weed. When a cuttlefish grabs it, lift steadily and keep tension; they do not have hard mouths to set a hook in. Lead them to a net or over the side, and expect ink and water on landing.
Handling, cleaning and cooking
Point a landed cuttlefish away from you as it squirts ink and water. To clean, remove the cuttlebone, ink sac (save the ink), guts and beak, and peel the skin from the white mantle. The firm meat is superb scored and quickly grilled, sliced into stir-fries, or slow-braised until tender; the ink colours and flavours pasta and rice. Cook briefly and hot, or long and slow - anything in between turns it rubbery.
Safety and the law
Check local size and bag limits, which apply to cephalopods in many places. The ink stains clothes and decks permanently, so manage it, and mind the small beak when cleaning. Harvest only from clean, open water, prepare and cook properly, and remember shellfish is a serious allergen. See our shellfish safety guide.