Squid ink in Cooking Posted January 4, 2012 Fresh squid ink is extremely perishable, decaying by the hour, according to the Portuguese I knew in the Algarve. It must be used immediately or the flavor turns unpleasant.Presumably the clock starts ticking when the sac is broken and the ink released? In this recipe, you clean the seppie and cut them in pieces, leaving the sac intact. then when you toss the seppie pieces in the pan, you break up the sacs and release the ink. Also, terminology question: why does the Italian refer to cuttlefish ink and the English and Spanish to squid?