Cuttlefish
Sepia officinalis
Method of production — Caught at sea
Capture method — Trap
Capture area — Mediterranean (FAO 37)
Stock area — All Areas
Stock detail —
Sustainability rating
info
Sustainability overview
Where available look for cuttlefish taken in fisheries where measures have been adopted to protect cuttlefish eggs. These measures include leaving egg encrusted cuttlefish traps in sheltered areas of the sea to allow the eggs to hatch and providing a removable surface on the outside of the traps on which cuttlefish can lay their eggs.
Biology
Cuttlefish (family Sepiidae) belong to a specialised group of molluscs, known as cephalopods, which also includes octopus and squid. In the North East Atlantic and Mediterranean, the main commercial species is the common cuttlefish (Sepia officinalis), although other species (S. elegans and S. orbignyana) are fished in the Mediterranean. Cuttlefish have eight arms and two tentacles, like squid, but differ from other cephalopods by the presence of a significant internal skeletal/buoyancy structure, the cuttle bone, which is often found washed up on beaches. The common cuttlefish typically has a two year lifecycle, whilst in southern areas one year is normal. After overwintering in deeper waters, cuttlefish move into shallow coastal waters to breed in spring and summer. Females only breed once, and die soon after laying up to 4,000 eggs, which are around 8-10 mm in diameter and known as sea grapes. They take up to two months to hatch. Males live longer, and breed more than once. Cuttlefish can attain body lengths of up to 45 cm and weigh up to 4 kg, although typically 20-30 cm and 1-2 kg is normal.
Stock information
Criterion score: 0.5
info
Sepia officinalis has been assessed as being of Least Concern by IUCN - The World Conservation Union. Although it is the focus of large-scale commercial fisheries, particularly in the Mediterranean Sea and off the west coast of Africa and may be close to being overexploited in some regions e.g. Mediterranean, it has a wide geographic range and is thus likely not under threat. Furthermore, FAO statistics indicate a constant yield of approximately 15,000 tonnes per year suggesting no overall decline in stocks worldwide.
Management
There are no specific management measures for cuttlefish. Southern IFCA promote a voluntary Code of Practise (SIFCA Cuttlefish Traps Code of Practice) requesting fishers to minimise the removal or damage to cuttle eggs attached to gear when shooting, hauling or cleaning. Traps should also remain underwater until September. This allows any attached cuttle eggs to hatch.
Capture Information
Cuttlefish are taken in traps in targeted fisheries. Taking cuttlefish in traps is generally a more selective fishing method and less damaging than trawl fishing. However, cuttlefish are caught in traps when they come into inshore waters to lay their eggs and when eggs are laid on the traps they are destroyed during harvest. The traps used in the fishery provide an ideal surface upon which eggs are laid, but unfortunately the eggs are destroyed when the traps are cleaned at the end of the fishing season. This could have negative consequences for cuttlefish reproduction. Similarly, eggs laid on ropes attached to shellfish pots may be removed from the sea before hatching, when the pots are hauled.
Alternatives
Based on method of production, fish type, and consumer rating:
only fish rated 2 and below are included as an alternative in
the list below. Click on a name to show the sustainable options
available.
Abalone
Clam, Manila (Farmed)
Crab, brown or edible
Cuttlefish
Limpet, Slipper
Lobster, European
Lobster, Norway, Langoustine, Dublin Bay prawn or scampi
Mussel, Chilean (Farmed)
Mussel, mussels (Farmed)
Oyster, Native, oysters (Caught at sea)
Oyster, Native, oysters (Farmed)
Oyster, Pacific, oysters (Caught at sea)
Oyster, Pacific, oysters (Farmed)
Prawn, King (whiteleg), prawns
Prawn, Northern prawns, Northern shrimp
Prawn, Tiger prawns (Farmed)
Scallop, King, scallops
Scallop, Queen, scallops
Squid, Japanese flying
This system has been developed by the Marine Conservation Society to help consumers choose the most environmentally sustainable fish. For
full details, please see the full wild-capture methodology available here.
Stock or species status
Score |
Descriptor |
0 |
Stock under fished and harvested within sustainable limits |
0.25 |
Stock fully fished and harvested within sustainable limits |
0.5 |
Stock level below sustainable level (BMSY) but harvested within sustainable limits |
0.75 |
Stock and fishing level or stock at increased risk |
1 |
Stock outside biological and/or safe fishing limits |
Management
Score |
Descriptor |
0 |
Well-managed |
0.25 |
Management requires some improvement |
0.5 |
Partly effective management |
0.75 |
Poorly managed and requires considerable improvement |
1 |
No relevant or effective management measures in place |
Capture method and ecological effects
Score |
Impact |
0 |
Very low impact |
0.25 |
Low impact |
0.5 |
Some or moderate impact |
0.75 |
High impact |
1 |
Very high impact or illegal |
Where environmental concerns from any one criteria are so great, a ‘critical fail’ may be triggered and the fishery awarded a default red
rating. For full details, please see the full wild-capture methodology available here.
The sustainability of fish can vary significantly depending on how and where it has been caught or farmed. Many single species are caught or farmed in a variety of ways and this range shows that, within a species, some sources may be more sustainable than others.
To find out specific ratings, click on the 'Show options for this fish' button under the image of the fish.
'Best choices' are rated 1 and 2 (green), 'Fish to Avoid' are rated 5 (red). Ratings 3 and 4 mean 'Think' (yellow and amber), as there are better rated alternatives.
Fish that are under review are shown with a question mark icon and no rating.
This system has been developed by the Marine Conservation Society to help consumers and businesses choose the most environmentally sustainable fish.
Seafood sources indicated as, 'To be assessed', are those that have not yet been assessed and assigned a rating or are undergoing a period
of review. These include sources previously rated by MCS for which the rating has lapsed, due to changes in the market or MCS priorities and
resources. Given that these sources are not fully assessed, the profile should not be used to infer the current sustainability of the
fishery or farmed species.
If you are interested in the sustainability of this seafood source, please let us know by emailing
ratings@mcsuk.org
Rating 1 (light green) is associated with the most
sustainably produced seafood.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 2 (pale green) is still a good choice, although some
aspects of its production or management could be improved
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 3 (yellow) based on available information; these
species should probably not be considered sustainable at
this time. Areas requiring improvement in the current
production may be significant. Eat only occasionally and
check www.goodfishguide.org for specific details.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
Rating 4 (orange) should not be considered sustainable, and
the fish is likely to have significant environmental issues
associated with its production. While it may be from a
deteriorating fishery, it may be one which has improved from
a 5 rating, and positive steps are being taken. However, MCS
would not usually recommend choosing this fish.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.
'Red improver' ratings are assigned to seafood sources which have been assessed and rated 5 (red) due to significant environmental concerns
with one or more aspects of their management, capture or production, yet credible efforts to improve these issues have been agreed through a
Fisheries or Aquaculture Improvement Project – a FIP or an AIP - and work is underway. Such projects are normally publicly listed at
www.fisheryprogress.org. MCS wants to encourage environmental improvements in fisheries and fish farms, and so does not recommend avoiding
these sources, as we normally do for seafood rated 5 (red rated).
'Best choice' fish are rated 1 and 2, Fish to Avoid are rated 5.
This system has been developed by the Marine Conservation Society to help businesses and consumers choose the most environmentally
sustainable fish.
Rating 5 (red) is associated with fish to be avoided on the
basis that all or most of the criteria for sustainablilty
have not been met.
Fish to Eat are rated 1 and 2, Fish to Avoid are rated 5.
Ratings 3 and 4 mean don’t eat too often.
This system has been developed by the Marine Conservation
Society to help consumers choose the most environmentally
sustainable fish.