Freshwater Cuttlefish vs. Saltwater Cuttlefish

Cuttlefish has been a very popular food ingredient in recent years because of its delicious taste and high nutritional value. It is a very good dietary choice for people's lives. There are many types of cuttlefish, mainly freshwater cuttlefish and saltwater cuttlefish. What are the differences between these two types of cuttlefish besides their different living environments? Let’s take a look at the difference between freshwater cuttlefish and saltwater cuttlefish.

There are only two types of dried cuttlefish: light and salty.

The light-tasting dried cuttlefish is made from fresh cuttlefish. It has a complete shape, bright color, clean meat, is flat and thick, is brown-red and translucent, and has a fresh fragrance. The soft and inferior ones have black spots on some parts, the surface is pink and white, and the back is dark red. It is known for its dryness and delicate meat, complete body shape, bright and clean, with the color of dried shrimp, a layer of white powder on the skin, dry, and fresh taste.

Salty dried cuttlefish is made from stale squid, and is gray in color and often has a foul smell.

The best quality dried cuttlefish are those that are intact, shiny and clean, persimmon red or brown red, translucent, have flat and thick flesh, are dry and tough, have a fresh and fragrant taste, and are salt-free. The inferior quality ones are those that are basically intact, have black spots in some parts, are pink and white on the surface, have a dark red back, and have poor taste.

1. When buying fresh cuttlefish, the way to judge whether it is fresh is: press the membrane on the fish body. The membrane of fresh fish is firm and elastic. You can also pull the fish head. The head of fresh fish is tightly connected to the body and is not easy to break.

2. When choosing dried cuttlefish, you must first judge its softness and hardness. Good quality dried fish is soft, not hard, has a complete and solid shape, and has thick meat; fish that feels very dry and hard to the touch usually has been stored for a long time and has no taste when eaten. Second, look at the color. High-quality dried fish is slightly red and has no mold spots. Tender squid is light yellow in color, transparent and thin. Old squid is purple-red in color and large in size. It should be noted that many pure white dried fish on the market are bleached with bleach, or although they are not white, the color does not look natural. This is a reprocessing by the manufacturer for the purpose of preservation or maintaining softness, which will threaten human health and should be purchased with caution.