How to cut cuttlefish

Cuttlefish is a very popular seafood ingredient. It looks similar to octopus but is smaller in size. The taste of cuttlefish is far better than that of octopus. It is easy to eat cuttlefish and can be cooked using the simplest method. However, the cuttlefish must be cut well to achieve the best taste and texture. Let’s take a look at how to cut cuttlefish better. I hope everyone can understand it.

Cuttlefish is also called squid, cuttlefish, and eyefish. The dry one is called Mingyu. It belongs to the cephalopod class of molluscs and has a wide distribution area. It is produced along the coasts of China, North Korea, Japan and Europe, with the largest production in my country's Zhoushan Islands. Cuttlefish meat, eggs, and spine (known as sea cucumber in traditional Chinese medicine) can all be used as medicine. Li Shizhen called cuttlefish a "blood medicine" and said it is an excellent delicacy for women with anemia, blood deficiency and amenorrhea.

Here’s how:

Cutting method 1:

1. Cut the cuttlefish in half and then cut off the protruding part of the tail.

2. Remove the brown outer skin from the corners. (Removing it will make the squid roll more refreshing in color)

3. Cut the peeled cuttlefish in half lengthwise, then turn it over with the inside facing up.

4. Start cutting at a 45-degree angle from the corner, and be careful not to cut off the bottom.

5. Then turn it 90 degrees and cut straight with a knife. Similarly, the bottom cannot be cut off.

6. Cut the cuttlefish into small pieces along the lines of the straight knife.

7. Cut the tentacles on the head into small pieces.

8. Add a little salt and cooking wine to the cuttlefish pieces and marinate for a few minutes.

9. It is best to blanch or fry the cuttlefish after cutting to remove the fishy smell, but you must act quickly and pick up the cuttlefish pieces as soon as they roll up.

10. When frying the processed cuttlefish rolls, remember not to fry them for too long, 1-2 minutes is enough. This will keep the crisp texture.

Cutting method 2:

1. Take a piece of cleaned cuttlefish meat and cut it into a straight line from one end with a slanting knife.

2. Cut all the cuttlefish meat into straight lines.

3. Adjust the angle and make a vertical cut on the original straight line to form a flower shape.

4. Cut the remaining cuttlefish into flower shapes in the same way.

5. Cut the cuttlefish flowers into several pieces.

6. Place the cut cuttlefish pieces on the prepared plate.