When I buy cuttlefish, I mainly look at two points, one is the taste, and the other is the color. It's normal to smell a little fishy, but you can't overdo it, otherwise it must be because it's stale and stinky. In addition, the color of pearl white is better, and slight yellowing is normal. Some people like to choose the cuttlefish whose head and body are closely connected when buying cuttlefish larvae. I think even the cuttlefish larvae that are particularly fresh are easily broken during transportation, so this is not quite accurate at all. Nutritional value of cuttlefish larvae: Like most little seafood, such as oysters and scallops, cuttlefish larvae are rich in protein, carbohydrates, vitamins and various trace elements. The difference between cuttlefish larvae and other little seafood lies in that it is especially suitable for women to eat, which can nourish blood, dredge menstruation, prevent miscarriage and promote labor, stop bleeding and promote lactation, and can be eaten from 18 years old to 80 years old. Of course, the simplest way is to fry cuttlefish larvae with leeks, which is also what most people like. Blanch the cuttlefish larvae slightly, then saute a little ginger and red pepper until fragrant, and then stir all the ingredients evenly. I think other practices such as pickled cuttlefish and spicy cuttlefish are not as classic as leek cuttlefish.