Have you tried cooking a cuttlefish? Well, it is my first time cooking this kind of fish. Anyway, I used to cook squid before and this one's similar to it. I think they are in the same class because they have a common appearance.
Since the spices available in our tray were all I got so, I utilized them. I never bought spices in the market today due to the high price. Imagine an onion 5 pieces cost 60 pesos or $30 and are not that fresh, so everything is pricey already. Nevertheless, cooking must go on.
Cuttlefish or buko-buko in Bisaya because it has cuttlebone on its back part. This cuttlefish weighed 1 & ¾ it costs 315 pesos or $5.72. It's still fresh from the market of Bogo. This is also my first time seeing this huge cuttlefish.
How to clean cuttlefish?
Its tentacles have circles, and inside of it has white plastic-like rings. The cook should have to get this because it's hard. All of the tentacles have these even the part of the head. Squeezing it made its rings come out from circles.
On its head part, flip its tentacles then you'll see a tube-like part, it's the beak of the cuttlefish. You have to squeeze it until its hard part came out, it should be discarded.
Have to get its internal organs including its ink (the ink did not leak because it has been tied through nylon). Some include ink when cooking but I don't join this because aside it staining our teeth, I don't want the food colors black as I'm thinking another thing. Which are you know😁.
It has eggs inside, perhaps it's a pregnant cuttlefish. Pity😔
Slash its center to get its cuttlebone (it should be taken off, it cannot be eaten but can be sold I saw it on Shoppe, hehe).
Here's the cuttlebone. It is white and it's hard as well.
Look at that flesh! Seems like we have the yummiest lunch. Now, let me finish and cut this.
Taadaah! It's now cut.
What I prepared?
It is only available in our tray:
- Chayote or vegetable pear
- tomatoes
- ginger
- onion
- garlic
- salt
- soy sauce
It's now prepared. Now let's cook!
Sauté garlic until it turns brown, join the onion then ginger after a few seconds, put the tomatoes, and cover.
After a minute, uncover and add the chayote. Stir.
Add the sliced cuttlefish and mix.
Add soy sauce and salt and a bit of sugar (optional). Cover and bring it to boil until the meat is soft.
Here's the finished product! It's delicious and perfect for lunch. I'm sure your husband will like it too!
That's all for today Hivers! Happy cooking!