Seafood
Cuttlefish
Broad oval mantle with side fins; Grey-brown patterned skin and white flesh; Hard flat cuttlebone inside.
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3 identity clues
- Broad oval mantle with side fins
- Grey-brown patterned skin and white flesh
- Hard flat cuttlebone inside
Names in other languages
- 繁體中文
- 墨魚
- English
- Cuttlefish
- Bahasa Indonesia
- Sotong
- Tagalog
- Pusit na cuttlefish
How to identify it
Check these features together: Broad oval mantle with side fins; Grey-brown patterned skin and white flesh; Hard flat cuttlebone inside. Colour alone is not sufficient. For packaged Cuttlefish, confirm the name, ingredients or intended use on the original label. Ask the vendor about loose food; never taste to identify it.
Common Hong Kong household uses
Cut for stir-fries or braise thoroughly.
Choosing & preparing
Ask the fishmonger to remove the ink sac, guts and cuttlebone; keep ink away from other food. Separate raw and cooked food and utensils; wash hands and clean surfaces after raw handling, and cook thoroughly.
Storage
Refrigerate at 4°C or below in a covered leak-proof container beneath ready-to-eat food; follow the date, freeze when needed and thaw in the refrigerator.
Helper tip
For Cuttlefish, check broad oval mantle with side fins. If uncertain, verify the label or ask the employer before using it.
Useful market phrase
唔該，我想要墨魚，請幫我確認名稱同用途。Meaning: I would like Cuttlefish, please. Help me confirm its name and use.
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