Cuttlefish are marine invertebrate animals. More specifically they are molluscs, that is, they have a mantle that covers their soft body. They live in sandy or muddy bottoms near the coast and in relatively shallow depths. Cuttlefish breed all year round, particularly during periods when the water temperature is around 13-15o C.


Cuttlefish, like all seafood, are a good source of omega-3 fats. Omega-3 fats have heart-protective and anti-inflammatory properties, are important to eye health and reduce the risk of eye diseases. Omega-3 fatty acids also help reduce high blood pressure, and have beneficial effects on the central nervous system. Cuttlefish also contain a number of vitamins and trace elements, such as the fat-soluble vitamins A, D and the water-soluble B complex vitamins (B1, B2, B3, and B12). Finally, cuttlefish have main minerals and trace elements, such as calcium, phosphorus, zinc, selenium and iodine. Like all seafood, cuttlefish are considered to be high in cholesterol and in the past many experts advised against their consumption. Today, however, the scientific community argues that in contrast to saturated fat, the cholesterol we receive through food affects our blood cholesterol levels at a small extent. Furthermore, cuttlefish, and seafood in general, have a high concentration of omega-3 fatty acids, which contributes to the reduction of blood cholesterol levels.

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