Refers specifically to Sepia esculenta, a species of cuttlefish. In everyday contexts, スミイカ may be used loosely for similar cuttlefish.
Refers specifically to Sepiella japonica. Less commonly encountered than the golden cuttlefish in culinary contexts.
The golden cuttlefish is known as a high-grade ingredient.
A type of spineless cuttlefish is caught around here.
コウイカ is another common cuttlefish species (Sepia officinalis), often distinguished from スミイカ in culinary and biological contexts.
Usually written in katakana; usually written in kana.
Kanji spelling is rare; the word is usually written in kana.
Compound of 墨 (sumi, 'ink') and 烏賊 (ika, 'squid/cuttlefish'), referring to the cuttlefish's ink. The exact historical derivation is uncertain.