Species FAO code: CTC

Sepia officinalis

Page contents

Commercial designations
Production methods and fishing gears
EU quality schemes and nutrition values
Marketing standards
Species distribution and habitat
Species description
Combined Nomenclature

Commercial designations

Country	Commercial designations	Names accepted or permitted locally or regionally
Belgium	fr Seiche nl Zeekat nl Inktvis	–
Bulgaria	bg Сепия	–
Croatia	hr sipa	–
Cyprus	el σουπιά	–
Czech Republic	cs Sépie obecná cs Sépie	–
Denmark	da Sepiablæksprutte da sepia	–
Estonia	et Harilik seepia	–
Finland	fi seepia sv sepiabläckfisk	–
France	fr seiche	–
Greece	el Σουπιά	–
Hungary	hu tintahal	–
Ireland	en Common cuttlefish ga Cudal coiteann	–
Italy	it Seppia	–
Latvia	lv Sēpija	–
Luxembourg	de Sepie de Gemeiner Tintenfisch de Sepia fr seiche fr seiche commune	–
Malta	en Common cuttlefish it Seppia comune mt Siċċ	–
Poland	pl Mątwa	–
Portugal	pt Choco pt Choco-vulgar	–
Romania	ro Sepie	–
Slovakia	sk sépia lekárska	–
Slovenia	sl sipa	–
Spain	es Choco es Jibia es Sepia	Asturias: Xibia Balearic Islands: Sipia Balearic Islands: Sepia Cantabria: Cachon Catalonia: Sèpia Valencia: Sèpia Galicia: Choco Murcia: Jibia Basque Country: Txautxa Basque Country: Jibia
Sweden	sv Sepiabläckfisk	–

Main production methods

Caught
Farmed

Main fishing gears

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Sepia officinalis Linnaeus, 1758

Nutrition values

	Nutrition values per serving (100g)
Energy	79.0 kcal
Total fat	0.7 g
Saturates	0.118 g
Carbohydrate	0.82 g
Protein	16.24 g
Salt	930.0 mg

Source: USDA - FoodData Central

Specific requirements that fishery products marketed in the EU shall meet. They include freshness and size categories.

Freshness categories

	A	B	Extra
Smell	Slightly or no smell	Ink smell	Fresh; seaweed
Flesh	Firm; chalky white	Slightly soft; pinky white or slightly yellowing	Very firm; pearly white
Skin	Dull pigmentation; skin sticks to flesh	Discoloured; easily detached from flesh	Bright pigmentation, skin sticks to flesh
Tentacles	Resistant to removal	More easily removed	Resistant to removal

Size categories

Size	weight/fish
1	≥ 0.5 kg
2	≥ 0.3 \| < 0.5 kg
3	≥ 0.1 \| < 0.3 kg

Habitat

Saltwater

FAO major fishing areas

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Sepia officinalis Linnaeus, 1758

Distribution maps

Source: FAO - FAO aquatic species distribution map of Sepia officinalis

Scientific name

Sepia officinalis

Author

Linnaeus, 1758

Rank

Species

FAO code

CTC

Taxonomic classification

ClassCephalopoda
- OrderSepiida
  - FamilySepiidae
    - GenusSepia
      - SpeciesSepia officinalis

Synonyms

Sepia vicellius Gray, 1849
Sepia rugosa Bowdich, 1822
Sepia fischeri Lafont, 1871
Sepia zebrina Risso, 1854
Sepia filliouxi Lafont, 1869

Source: Palomares, M.L.D. and D. Pauly. Editors. SeaLifeBase. Sepia officinalis Linnaeus, 1758

An annually revised goods classification scheme used in EU for the purposes of customs duty and foreign trade statistics. The scheme is based on the Harmonized System nomenclature, further extended with Community subdivisions. Each subdivision is identified by an eight-digit numerical code. Read more: Combined Nomenclature

03 — CHAPTER 3 - FISH AND CRUSTACEANS, MOLLUSCS AND OTHER AQUATIC INVERTEBRATES
- 0307 — Molluscs, whether in shell or not, live, fresh, chilled, frozen, dried, salted or in brine; smoked molluscs, whether in shell or not, whether or not cooked before or during the smoking process; flours, meals and pellets of molluscs, fit for human consumption
  - Cuttle fish (Sepia officinalis, Rossia macrosoma, Sepiola spp.) and squid (Ommastrephes spp., Loligo spp., Nototodarus spp., Sepioteuthis spp.)
    - 0307 41 — Live, fresh or chilled
      - 0307 41 10 — Cuttle fish (Sepia officinalis, Rossia macrosoma, Sepiola spp.)
    - 0307 49 — Other
      - Frozen
        Cuttle fish (Sepia officinalis, Rossia macrosoma, Sepiola spp.)
        0307 49 18 — Other
      - Other
        0307 49 71 — Cuttle fish (Sepia officinalis, Rossia macrosoma, Sepiola spp.)

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Sepia officinalis

Commercial designations

Main production methods

Main fishing gears

Pots and traps

Trawls

Nutrition values

Freshness categories

Size categories

Habitat

FAO major fishing areas

Area 27 - Atlantic, Northeast

Area 34 - Atlantic, Eastern Central

Area 37 - Mediterranean and Black Sea

Area 47 - Atlantic, Southeast

Area 51 - Indian Ocean, Western

Distribution maps