Cuttlefish

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cuttlefish
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Cantonese: (Muk Yue)

Oval shape. Thick white meat. Can be prepared in many ways. Fresh ones are best sliced and poached. It tastes crisp and sweet.














A. Cuttlefish roe

Eggs of female cuttlefish, mixed with egg pulp and stir-fried for a fresh sweet taste.

B. Cuttlefish sperms

Cuttlefish sperms, mixed with egg pulp and stir-fried for a fresh sweet taste.

C. Cuttlefish paste

Cuttlefish oil, mixed with egg pulp and stir-fried for a fresh sweet taste.

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