Cuttlefish is coming!
This Friday (March 20th) marks the Spring Equinox. This is the moment the Earth finally tilts equally towards and away from the Sun. We can expect to see longer, sunnier days, warmer evenings, and an abundance of the wonderful Spring bounty this shift brings: lamb, asparagus, leafy greens and rhubarb are all on their way.
But for us, the Spring equinox also signals the imminent arrival of something less well-known: cuttlefish season.
As the sea begins to warm, cuttlefish, a tri-valved mollusc with eight arms and two tentacles, head home to British shores to lay their eggs. It’s a short, fleeting moment in their lifecycle; they grow quickly and die shortly after spawning. Spring is also when cuttlefish is at its absolute best. Tender, soft, and buttery — a world away from the rubbery reputation that squid can sometimes have. It’s a species with real depth and versatility.
Perhaps unsurprisingly, much of the UK’s cuttlefish catch has traditionally been shipped off to our neighbours in France and Spain, where it has long been celebrated by gastronomes as a delicacy. But at Sea Sisters, we’re on a mission to keep it closer to home and champion this delicious native mollusc. By working exclusively with pot-caught cuttlefish during this spring-time window, landed by small boats out of Hastings, we’re able to harvest cuttlefish after they’ve had the chance to reproduce, supporting the natural cycle of this unique species for future generations.
We’re looking forward to creating cuttlefish conservas with our homemade caponata: basil, pine nuts, red onion and pepper, lifted with the sweet acidity of sherry vinegar and extra-virgin olive oil. And to braising it slowly with jammy onions, Marsala wine, cuttlefish stock and its own ink, creating the oceanic umami flavour that makes our Cuttlefish in Ink Conservas sell out every year.
Working with cuttlefish captures exactly what matters to Sea Sisters: seasonality, sustainable practices, and celebrating the native species that deserve a place at the table.
Our cuttlefish conservas will be back very soon. Sign up for our mailing list to get your hands on the first drop of this season’s batch.
Honor Smith-Wright