It is a commonly fished species of cuttlefish in the Philippines, as well as the most economically important cuttlefish in the northern Indian Ocean. It is often eaten by humans in these areas. Typically, cuttlefish is consumed as dried, shredded cuttlefish, a popular snack food. And, in the Qing Dynasty manual of Chinese gastronomy, the Suiyuan shidan, the roe of the cuttlefish is considered a difficult to prepare but sought-after delicacy. This species is also being harvested by fishermen as a commercial species in the Suez Canal, Egypt.