Scallion Oil Cuttlefish

Scallion Oil Cuttlefish

　　Cuttlefish, commonly known in Tianjin cuisine as “big sole.” Its scientific name is Cynoglossus semilaevis, belonging to the class Actinopterygii and the order Pleuronectiformes. Cuttlefish often inhabit the shallow seabed nearby and are one of the specialties of the Bohai Bay. In summer, most saltwater and freshwater fish tend to become lean and skinny, but cuttlefish remain plump and flavorful, hence the saying in Tianjin that “you should eat sole during dog days.” Preparation method: (1) Cut 500 grams of the tail part of two cuttlefish into bone-like pieces 3 cm long and 1.5 cm wide, then marinate briefly with cooking wine and ginger juice. (2) Blanch in hot oil until 80–90% cooked, then rinse in boiling water to remove excess oil. After draining, season with salt and MSG, and finish by drizzling with scallion oil made by frying chopped scallions in sesame oil. Characteristics: Light and elegant in color, rich in scallion aroma, soft, tender and smooth in texture, with a savory and mellow taste.