Sometimes referred to as the "chameleon of the sea" because it can quickly change its skin color and pattern, the cuttlefish, which resembles a rather large squid, has 10 appendages and can reach up to 16 inches in length. It can be prepared like its less tender relatives, the squid and octopus, but must still be tenderized before cooking in order not to be exceedingly chewy. Cuttlefish are most popular in Japan, India and many Mediterranean countries. Dried cuttlefish is available in some Asian markets. It should be reconstituted before cooking. Sarume, also available in ethnic markets, is cuttlefish that has been seasoned and roasted.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.