The market · Fish and seafood · Southern Europe, East Asia
Cuttlefish
A broad, thick-bodied cousin of squid with a chalky internal bone — sweeter and more tender than squid when cooked right, and the source of most 'squid' ink.
Whole from fishmongers. Ask them to clean it, or do it outside — the ink goes everywhere. Keep the ink sac, or buy ink in sachets.
Worth knowing
It's quick or slow, nothing in between: score and sear it for a minute, or braise it for an hour with peas or in its own ink. Slice it thin across the body for a quick cook.