Squid and cuttlefish are both cephalopods, both landed in volume on the Gujarat coast, and both routinely written into contracts as if they were interchangeable. They are not. They differ in anatomy, in texture, in how they behave in a fryer, and — most relevantly to a buyer — in price.
The two species that matter from India
| Squid | Cuttlefish | |
|---|---|---|
| Scientific name | Loligo duvauceli | Sepia pharaonis (also S. aculeata) |
| Trade name | Indian squid, loligo | Pharaoh cuttlefish |
| Body shape | Long, tapered, torpedo-like mantle | Broad, flattened, oval mantle |
| Internal support | Thin transparent pen (quill) | Thick calcified cuttlebone |
| Mantle wall | Thin | Thick and meaty |
| Fins | Triangular, at the rear third | Skirt-like, running the full mantle length |
| Texture cooked | Tender and springy if cooked fast | Denser, firmer bite; rewards slow cooking |
| Best cuts | Rings, tubes, tentacles | Whole cleaned, steaks, strips, skewers |
| Typical price position | Lower per kg | Higher per kg for clean, white, well-graded lots |
Why they cook differently
Both are almost pure muscle with collagen-rich connective tissue, and both follow the same rule: cook them fast and hot, or cook them slow and long — the middle ground is rubber. But the thin-walled squid mantle reaches "fast and hot" in two minutes, while the thick cuttlefish mantle needs either a longer braise or to be cut thinner. A food-service buyer who orders cuttlefish expecting squid ring behaviour will get complaints from the kitchen, and the complaint will arrive as a quality claim.
What actually drives the price
- Whiteness. On cleaned cephalopods this is the biggest price driver after size. Residual skin, pink or yellow tinge, or bruising all cost money. Whiteness grade should be stated explicitly in the specification, and you should see photographs of the actual grade — not a stock image.
- Size grade. Usually grams per piece for whole cleaned, or pieces per kilogram. Larger cuttlefish command a clear premium in Southern Europe.
- Cleaning standard. "Whole cleaned" is used loosely. It should mean skinned to the required standard, viscera and ink sac out, cuttlebone or pen removed, eye and beak removed. Write out what you expect.
- Damage rate. Torn mantles and broken tentacles are normal at some rate; agree the tolerance in advance rather than arguing about it on arrival.
- Season. Landings swing hard through the year — see the Veraval season calendar.
Who buys which
- Spain and Italy — the deepest cuttlefish market in the world. Whole cleaned pharaoh cuttlefish, skewers, and squid for rings. See the Europe page.
- China, Vietnam, Korea, Thailand — both species, in volume, much of it as raw material for re-processing. Baby squid in blocks is a distinct line for Korea. See the East Asia page.
- Middle East — cuttlefish skewers and whole cleaned cuttlefish for retail and catering. See the Gulf page.
- Food service everywhere — IQF squid rings and tentacles, because the labour is already done.
Ordering checklist
Species with scientific name · presentation (whole round / whole cleaned / rings / tentacles / skewers) · size grade in grams or pieces per kilo · whiteness grade · skin-on or skinless · freezing method and glazing · block interleaving or IQF bag size · master carton weight · damage tolerance. Get all ten on the order and the arrival will match the sample.
What we hold in each of these is listed on the squid, cuttlefish and octopus page.