So in another thread someone asked -

[Leprechaun]

. . . what I use to sweeten the GULP! 6" Grubs on my B/S rig hi-hook. This is it:



If you can find a Korean fish store, you will see that Cuttlefish is a biggie within that community's fish preferences.

Cuttlefish is approx 4 times thicker than typical supermarket California boxed squid and at least twice, if not three times thicker than the local stuff commonly available in our neighborhood fresh fish markets. Cuttlefish stays on the hook much better, and is extremely well received by our flat friends. Well worth seeking it out. Trust me on this.

Also, Sea Bass go ape-sh!t for it. Just an FYI.

For fluke I cut long, very thin strips, approx 1/2-2/3" at the widest and at least 6" long - works better than fish belly strips/ribbons, but won't stay on the hook quite as well, which is understandable. Always a trade-off in life, I guess.

As far as eating it raw, as sashimi, never tried it. Though I do LOVE Asian raw fish dishes in general, and prefer it to every other cuisine, other than good Italian, I HATE eating Ika (Squid). Just not appealing to my pallet. Feels slimy in my mouth and not particularly great tasting. I do LOVE Tako (octopus) though, crunchy and very tasty!

 

[george]

There's nothing like a bait that you could take home and eat in the event you get skunked.

 

[Leprechaun]

Skunked? What’s that?

?‍

 

[Roccus7]

There's nothing like a bait that you could take home and eat in the event you get skunked.

Cuttlefish very popular in Italian, especially Venetian cooking. Save the ink for your pasta sauce!!

 

[Leprechaun]

You mean "Seppia," right? I've tried to find whole Seppia locally - no luck. Not an easy get, except during the Xmas Holiday season.

"Pulpo," or true octopus, is much easier to find. At least down here on the South Shore. It make a truly delicious cold salad, but not really a good bait for the flat ones. Super-expensive for that purpose too. Or any purpose other than eating, that is.

For what the Korean markets charge for their Cuttlefish, its pretty much a no-brainer.

 

[Roccus7]

You mean "Seppia," right? I've tried to find whole Seppia locally - no luck. Not an easy get, except during the Xmas Holiday season.

"Pulpo," or true octopus, is much easier to find. At least down here on the South Shore. It make a truly delicious cold salad, but not really a good bait for the flat ones. Super-expensive for that purpose too. Or any purpose other than eating, that is.

For what the Korean markets charge for their Cuttlefish, its pretty much a no-brainer.

Yes, Sepia is cuttlefish. AAMOF, many cuttlefish have the genus name of Sepia.

 

[Leprechaun]

Here's another Youtube cuttlefish vid - this time from Taiwan. The yucky cleaning process seems to bear out what Rob/Togilator said in another thread about the stark differences between Korean prep and the same in Taiwan.

Hang in there til the end, as the sashimi presentation is pretty interesting . . . way better than the initial prep, anyways.

 

[tjd2320]

I go to an local Asian Market that sells fresh, large squid mantles for a reasonable price..
They are up to 7-8" long and are very thick (2-3X thicker than a regular squid)
I cut long thin strips and they last much longer than regular strips.
Check your local markets.

 

[Leprechaun]

 

[captmike28]

Wow, what a lengthy and elaborate preparation of the Cuttlefish.

Back in the '90's during the annual trips I made to Japan on business you would see a very popular snack in their convenience stores, a kind of "fish jerky". Sort of the Japanese version of "Slim Jims"! It was actually dried Cuttlefish. I tried it once but was not too fond of this version. Somehow I don't think this product was pampered nearly as much as the exquisite dish shown in the posted video.

 

[live bait]

No Asian markets out this way that I have found yet. When I do wander into one should I be prepared to buy my Cuttlefish live or frozen. I would like very much to try it.
John

 

[Leprechaun]

I get mine cleaned & frozen in 1lb plastic bags.