Because the skin on the surface of cuttlefish will become harder and harder when cooking, if it is not torn off in advance, it will affect the taste of its cooking, and there will be some viscous liquid on the surface of cuttlefish skin. Cuttlefish skin can be eaten, but generally no one eats it. After the dried cuttlefish is fully soaked, the black skin can be easily separated from the meat, which is very easy to handle. This ink cover is very small in weight, which will not lead to waste of ingredients. Black skin has a great influence on the appearance of finished dishes (stewed and fried), affecting appetite and poor taste.

It is the skin of cuttlefish, which belongs to connective tissue and contains no nutrients. Therefore, people usually tear off the black skin and the bones in the middle when soaking cuttlefish, and the finished dishes will be good in color, smell and taste. When the squid encounters a strong enemy, it will use "inkjet" as an escape method and wait for an opportunity to leave, so it has the names of squid and cuttlefish.

Related introduction

Squid likes to live in deep water in the open sea. Every spring and warm season, the larvae swim from the deep sea to the shallow inner bay to lay eggs, and lay eggs and adhere to seaweed and other objects from April to June. From late September, the hatched larvae swim back to the south for the winter. They can prey on crustaceans, molluscs and other small animals during migration.

Because stable structural myoglobin is a necessary condition for squid to survive in the deep sea, squid is keen on eating crabs, fish, shellfish, and even king squid does not hesitate to fight with sperm whales to compete for astaxanthin (astaxanthin in English) resources. Astaxanthin is the strongest antioxidant and a necessary condition to ensure the structural stability of myoglobin without oxidation.