Whole cuttlefish, straight out of the sea (complete with famous budgerigar bill-sharpener). Whereas the octopus is all tentacles and not much body, the cuttlefish is tentacle-poor and body-rich - yielding a suberb piece of thick, brilliant white meat. But boy! The cuttlefish's INK... it's beyond belief! When we pack 20 of these, it takes 10 minutes to pack them and 20 minutes to wipe up afterwards. And YOU get most of the ink. So - not for the faint-hearted. But what an adventure! To cook: sear for about eight minutes or poach for about 20. There's a good and simple recipe on page 185 of that fine cook-book, "Moro". ONE OR TWO FISH PER PACK.
