- Frozen whole sepia (cuttlefish)
- Ready to cook
- 4 per package, each about 4 inches x 3 inches in size
- Saute, grill or add to paella
- Sometimes called choco in Spain
- Size - 16 oz/1 lb
Sepia is a favorite in Spain, sizzled in olive oil until browned and delicious. Somewhat similar to calamari, sepia (cuttlefish) are meatier, with a rich fresh flavor and almost no fishiness. Our sepia are harvested in Spain, cleaned and flash frozen for the freshest cuttlefish you can find!
The classic way to cook sepia (sometimes called choco) is to score the surface in a crisscross and throw it on a hot griddle with plenty of olive oil. The fresh white cuttlefish will start to sizzle and brown within a few minutes. After about ten minutes, the sepia will be golden on the edges and ready to eat.
Blend a few tablespoons of parsley, two garlic cloves and a 1/4 cup of olive oil in a blender and add to the hot griddle or pan for a minute or two, then pour over the hot sepia. Wonderful!
Cuttlefish can also be added to your favorite paella recipe, or they are delicious on the grill. However you prefer them, you won’t be disappointed with these clean, fresh sepia from Spain!
Use the cuttlefish upon arrival, or they can be kept frozen for up to a year. Each package will contain approximately 4 small sepia.
Cuttlefish, water and salt.
Serving size 1oz. Calories 20. From fat 0. Total fat 0g (0%), Saturated fat 0g (0%), Cholesterol 30mg (10%), Sodium 105mg (4%), Total carbohydrate 0g (0%), Protein 5g (10%), Dietary fiber 0g (0%), sugars 0g. Vitamin A 2%, Vitamin C 4%, Calcium 4%, Iron 10%, Zinc 4%. * Percent Daily Values are based on a 2,000 calorie diet.
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Customer ReviewsAverage rating from 2 reviews Write a review
"Easy to prepare and delicious. Saute with lots of garlic, olive oil, parsley, and some good sea salt. Wow.........can not forget el vino. "
Ricardo Perez - West Miami, FL - Oct 27, 2014
"For a frozen product was great.I cooked one a la plancha and used the other two in a paella.Very fresh tasting."
Jose Blanca - Tallahassee, Florida - Nov 25, 2012