Ingredient Name:  Dried Cuttlefish

Traditional Chinese Name: 墨鱼 (mò yú)

• Despite its name, the cuttlefish is not a fish.  It is a sea animal belonging to the molluscs family along with its cousins the squid and the octopus
• The cuttlefish is similar in flavour and texture to other molluscs, with a tough, rubbery texture and a fishy flavor
• Although the squid and octopus are more commonly eaten, the cuttlefish is very popular in Asia, either eaten dried as a snack or used in soups.

How do I prepare it?

• Cut the amount of cuttlefish required for your soup (I usually use one whole cuttlefish for one large family-sized pot of soup)
• Wash thoroughly and soak in water for about 10 minutes
• Put directly into your soup when the water is boiling.

Where can I buy this?

Most asian supermarkets and dried herb shops will sell dried cuttlefish

What is the cost?

• The above piece of cuttlefish cost $3 CAD

Any benefits?

• Cuttlefish is very low in saturated fat and is a good source of vitamin C, calcium, potassium and zinc

Any precautions?

• People who are allergic to shellfish may be allergic to cuttlefish
• Cuttlefish is high in cholestorel

Resources

• http://en.wikipedia.org/wiki/Cuttlefish
• http://www.tonmo.com/articles/basiccuttlefish.php