Dried cuttlefish

Dried cuttlefish

　　Dried cuttlefish

　　Dried cuttlefish (squid), aside from being consumed fresh, is mostly processed into dried form. The dried cuttlefish from Dongshan County sells well both domestically and internationally. High in nutritional value, it is a valuable non-staple food.

　　Production method:

　　1. Material selection: Before gutting, cuttlefish should be sorted by size and freshness to ensure uniform drying and facilitate grading and packaging of the finished product.

　　2. Gutting: Hold the cuttlefish by the back with the belly facing upward, slightly squeezing to make the belly protrude. Insert the knife from the center top of the abdominal cavity and cut toward the gland opening near the tail—or straight cut up to that point. As you approach the gland pore, lower the knife handle so the blade faces upward and gently slice through, taking care not to pierce the ink sac. Once the abdominal cavity is opened, straighten the head and neck, then make a straight cut from the central water tube at the top of the ventral side to the middle of the muscular arm near the head. When cutting near the mouth, slant the blade left and right to pierce the eyeballs, allowing internal moisture to drain for easier drying. At the same time, use a horizontal cut to sever the connection between the mouth and esophagus, aiding in drying and organ removal. The cuts made during gutting should be straight and symmetrical on both sides. When cutting near the gland pore with the first incision, leave a bit of space—otherwise, sun exposure may cause curling, water retention, spoilage, and slow drying.

　　3. Organ removal: Before removing the internal organs, first extract the ink sac by gently lifting the ink gland. If the ink sac is positioned slightly forward, pull it backward gently; if it's slightly backward, pull it forward gently, then carefully remove the ink sac to prevent ink from staining the clean white flesh, which could affect washing and appearance. Begin organ removal from the tail end, tearing toward the head until near the gill area, then use your fingernails to peel off the gills and liver attached to the muscle.

　　4. Washing: Place the gutted cuttlefish in a fish basket, about 5 kg per basket, and rinse them in seawater by transferring them between baskets to remove ink stains and contaminants sticking to the body.

　　5. Sun-drying: Washed cuttlefish should be laid flat on bamboo mats to drain. Straighten the head and neck, spread apart the muscular arms, place the belly side down, and align the muscular arms uniformly on the mat. At the start of sun-drying, tilt the mat toward the sun with the muscular arms pointing downward. After 2–3 hours, flip the cuttlefish to expose the belly side upward. When flipping, keep the muscular arms and head straight. Once the surface of the belly dries enough to form a film, flip again to sun the back. In the evening, bring the mats indoors or stack them in an open space, cover with bamboo mats for steaming, and repeat the next day with three flips total. By the second day, they should be about 40–50% dry; at night, store them by pairing the bellies of two cuttlefish together. The third day follows the same drying process as the second.

　　6. Shaping: Starting on the second day of sun-drying, begin preliminary shaping by pinching (commonly called "twisting") the side flesh of the cuttlefish with your thumb and index finger. Occasionally shake the twisted parts with both hands, but avoid excessive shaking or pinching at first to prevent bone or flesh breakage. Repeat this motion 3–6 times. When the cuttlefish reaches about 70% dryness and the flesh hardens, gently pound it flat with a wooden mallet. Pay attention to thicker areas, pounding outward on both the back and belly sides. At 80% dryness, perform a second flattening, then continue sun-drying until fully dry. If rain prevents immediate drying after the second flattening, perform a third flattening before the next sun session. Each time you pound, also stretch the connection between the muscular arms and the head, as well as the body, to maximize length, and align each muscular arm to be round and straight.

　　7. Steaming and “flowering”: When the cuttlefish reaches about 70% dryness, store it in baskets and pile in a warehouse, sealing the sides with straw or sacks for 3–4 days to allow steaming. This process draws internal moisture outward and causes nitrogen compounds such as betaine to precipitate, forming a white powder on the surface after drying—a step known as “flowering.” After steaming and flowering, sun-dry further until fully dry, then package and store. Alternatively, skip the steaming and flowering steps and dry directly before packaging.

　　8. Packaging: When the dried cuttlefish is dry enough, pack it while still warm into bulk storage containers and seal. Use bamboo baskets or wooden crates. Line the bottom and sides of the container with bamboo leaves or turf, then arrange the dried cuttlefish in rings or squares according to specifications. Place the bottom pieces head-down, facing inward toward the center of the basket or crate; stack the upper two layers with the backs facing down. Once full, cover with a layer of bamboo leaves or turf, seal tightly, and label with grade, specifications, and weight.