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Cuttlefish

Cuttlefish

Scientific Name: Sepia spp.
HS Code (Harmonized System): 0307.43 (Frozen Cuttlefish) / 0307.53 (Dried, salted, or in brine) — may vary by country.
Product Category: Marine Seafood – Cephalopod Mollusks
Common Names: Cuttlefish, Sepia, Calamar (Spanish), Seiche (French), Sepie (German), Nakkai (Japanese)

General Overview

Cuttlefish are marine mollusks belonging to the class Cephalopoda, closely related to squids and octopuses. They are valued in global seafood markets for their tender meat, rich taste, and versatility in culinary applications. The meat is lean, protein-rich, and low in fat, making it popular in Mediterranean, East Asian, and Southeast Asian cuisines.

They are caught mainly in coastal waters using trawl nets, traps, or jigging. Major harvesting regions include the Indian Ocean, Mediterranean Sea, West African coast, and Southeast Asia.

Category:

Description

Key Specifications for Export-Import

(Actual parameters may vary slightly based on buyer requirements, origin, and regulations.)
Parameter Specification
Product Form Whole, cleaned, gutted, skin-on, skinless, fillets, rings
Processing State Fresh, frozen (IQF / block frozen), dried, salted, or brined
Sizes (per piece) Small: 50–100g; Medium: 100–300g; Large: 300–500g; Extra Large: 500g+
Packaging Food-grade LDPE bags / vacuum packs / master cartons (10–20 kg net weight)
Shelf Life Frozen: 12–24 months at -18°C; Chilled: 5–7 days at 0–4°C; Dried: up to 24 months
Glazing (Frozen) 10–20% as per buyer’s requirement
Moisture Content (Dried) Max 15%
Additives Generally none; if used, must comply with Codex & importing country regulations
Catch Method Wild-caught (FAO zone specified) or aquaculture
Certification HACCP, ISO 22000, BRC, MSC (if sustainable), EU Approval Number, FDA registration (for US market)

Types of Cuttlefish in Trade

Cuttlefish are often categorized based on species, processing form, or preservation method.

1. By Species

  • Sepia pharaonis– Pharaoh Cuttlefish (widely exported from India, Pakistan, and Southeast Asia)
  • Sepia officinalis– Common Cuttlefish (found in Mediterranean and NE Atlantic waters)
  • Sepia esculenta– Japanese Golden Cuttlefish (East Asia)
  • Sepia latimanus– Broadclub Cuttlefish (Indo-Pacific region)

2. By Processing Form

  • Whole Cleaned– Gutted, skinless, ready for cooking
  • Whole Uncleaned– Gutted not removed, skin intact
  • Fillets– Boneless, skinless, trimmed
  • Rings– Cross-cut slices of the body mantle
  • Tentacles Only– Cleaned tentacle portions for specialty dishes

3. By Preservation Method

  • Frozen Cuttlefish– IQF or block frozen to -18°C or below
  • Dried Cuttlefish– Sun-dried or mechanically dried, used for snacks or flavoring
  • Salted or Brined Cuttlefish– Preserved in salt or brine solution for extended shelf life
Value-Added Products – Marinated, breaded, or ready-to-cook forms for retail/foodservice markets
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