Latin Name: Sepia Pharaonis, Sepiella japonica
Size: 20/40, 40/60, 60 up pc/kg
Packing: Block, 400 gr/VP with rider x 22/CTN, Net weight 100%
Cuttlefish, known for their tender texture and rich flavor, are referred to by various names across different regions. The scientific name for this seafood are Sepiella japonica and Sepia pharaonis. In Vietnam, it is called Mực nang nút baby, while in Korea, it is known as 갑오징어 (gapo-jingeo). The Chinese refer to it as 小乌贼 (xiǎo wūzéi). In France, it is commonly named Seiche bébé congelée or simply seiche, while in other regions, it may be called sepia, choco, or sotong. These names reflect the cuttlefish’s global popularity in various cuisines.
Baseafood, a Vietnam-based company, is known for its high-quality seafood processing. We ensure that the frozen baby cuttlefish are sourced sustainably from the Vietnam ocean, processed under stringent quality control measures, and frozen quickly to maintain freshness. Our processing techniques ensure that the cuttlefish retain their nutritional value and taste, making them a premium choice for both domestic and international markets.
Frozen baby cuttlefish are nutritious and offer a rich profile of essential nutrients. Here is an overview of their nutritional content per 100 grams:
These values highlight baby cuttlefish as a low-calorie, high-protein seafood option, rich in essential minerals and vitamins.
Western Cuisine:
Grilled Baby Cuttlefish: A popular dish where cuttlefish are marinated in olive oil, garlic, lemon juice, and herbs, then grilled until tender. It is often served with a fresh salad or as an appetizer.
Stuffed Cuttlefish: In Mediterranean cuisine, baby cuttlefish can be stuffed with a mixture of breadcrumbs, herbs, garlic, and sometimes seafood like shrimp or crab meat. These are then baked or simmered in a tomato-based sauce.
Cuttlefish Risotto: In Italian cuisine, cuttlefish are sometimes used in risotto, where the cuttlefish ink is incorporated into the dish to give it a rich flavor and dark color, paired with rice and seafood stock.
Cuttlefish Stew: In Portuguese cuisine, cuttlefish can be used in stews along with potatoes, tomatoes, and other vegetables. This hearty dish is often seasoned with paprika and herbs.
Pan-Fried Cuttlefish: Lightly seasoned with salt and pepper, baby cuttlefish can be pan-fried in butter or olive oil until golden brown. This quick and easy dish can be served with a variety of sides, from rice to sautéed vegetables.
Cuttlefish with Potatoes is a comforting Mediterranean dish where tender cuttlefish is sautéed with garlic, onions, and tomatoes, then simmered with potatoes. The combination of seafood and potatoes creates a hearty, flavorful meal perfect for a cozy dinner.
Griddled Cuttlefish is a quick and easy dish where cuttlefish is marinated in olive oil, garlic, and lemon juice, then seared on a hot griddle. This cooking method gives the cuttlefish a tender texture with a smoky, charred flavor, often served with fresh salad or vegetables.
Korean Cuisine:
Ojingeo Bokkeum 오징어 볶음 (Spicy Stir-Fried Cuttlefish): A popular dish in Korean cuisine, it features cuttlefish stir-fried with vegetables in a spicy gochujang (Korean chili paste) sauce. It is typically served with rice.
Ojingeo Sundae 오징어순대 (Stuffed Cuttlefish): This traditional Korean dish involves stuffing cuttlefish with a mixture of vegetables, glass noodles, and sometimes ground pork, then steaming or boiling them.
Ojingeo Twigim 오징어튀김 (Fried Cuttlefish): Baby cuttlefish are battered and deep-fried to create a crispy, delicious snack or appetizer. It is often served with a dipping sauce made from soy sauce and vinegar.
Cuttlefish Jeotgal 젓갈 (Fermented Cuttlefish): In Korean cuisine, cuttlefish can be used to make jeotgal, a type of fermented seafood. This dish is often enjoyed as a side dish or condiment with rice.
Grilled Baby Cuttlefish: Similar to Western preparations, baby cuttlefish can be marinated in Korean spices and grilled to perfection. It is often served with a dipping sauce made from sesame oil, salt, and pepper.
