‘They called it black gold’: but should cuttlefish be on our menus?

It’s a delicacy in France and Spain, and springing up at the UK’s restaurants, but is the trend for dining on cuttlefish sustainable?It can be braised low and slow or grilled in a hot flash, covered in sauce and canned or stirred through a paella. Cuttlefish, a cephalopod closely related to squid, is the seafood menu offering du jour.In March a cuttlefish risotto was added to the menu at Rick Stein’s The Seafood Restaurant in Padstow, Cornwall. In Cardiff, at Heaneys, you can f