Can Cuttlefish Be Eaten Raw? Learn the Precautions for Eating Cuttlefish Raw

Cuttlefish is a mollusk found in temperate, subtropical and tropical waters. When it encounters enemies or danger, it squirts ink to escape, which is the origin of the name "cuttlefish." Cuttlefish is mainly distributed in China, South Korea, Japan, Singapore, Taiwan, China and Hong Kong, China, and is a delicacy on the dining table, so can cuttlefish be eaten raw?

1. Can Cuttlefish Be Eaten Raw

Cuttlefish can be eaten raw, but the toxins inside must be cleaned off thoroughly. In Japan, South Korea and other regions, there is a tradition of eating cuttlefish raw. However, cuttlefish is a high-protein and high-cholesterol food with a cooling nature, so it should not be eaten in large amounts; eating it in moderation has many benefits.

Cuttlefish generally grows in the open sea or at the junction between bays and the open sea, inhabiting environments with hiding places and a water depth of at least 20 m, such as seaweed or rocks. Its texture is fresh and crisp, and its protein content is high. The shell contains calcium carbonate, chitin, mucilage and small amounts of sodium chloride, calcium phosphate, magnesium salts, etc. Eating it offers certain benefits to the body.

2. Common Ways to Eat Cuttlefish

1. Braised Pork with Baby Cuttlefish: Blanch the pork belly with scallion, ginger and cooking wine, and blanch the baby cuttlefish the same way with scallion, ginger and cooking wine. Heat the wok with cold oil, first wash the blanched pork belly to remove the blood foam and drain it, then put it into the oil and fry it slowly over low heat until all sides are golden brown. Let it cool, then cut it into pieces. Saute the ginger slices in the oil at the bottom of the wok until fragrant, add the meat pieces, pour in dark soy sauce and cooking wine, and stir-fry to color. Add an appropriate amount of water, bring to a boil, then simmer over low heat for 50 minutes. Add the baby cuttlefish and fried tofu. Add light soy sauce and white sugar, add an appropriate amount of salt according to the saltiness, and simmer for a few more minutes before serving.

2. Cuttlefish and Pork Bone Soup: Chop the pork bones into pieces, blanch them with scallion, ginger and cooking wine, and wash them clean. Then remove the head and skin from the cuttlefish. Put the blanched pork bones in the pot, add corn and cuttlefish, and start the soup-making program. Ten minutes before the program ends, add salt and pumpkin; when the program ends, serve.

That is all for cuttlefish. Friends who want to try this delicacy can buy some at the seafood market and try stewing it themselves.