Dried Cuttlefish & Dried Octopus for Soup

Dried cuttlefish and dried octopus can be used to make Chinese soups such as lotus root pork rib soup (莲藕汤) or old cucumber soup (老黄瓜汤). Dried octopus has a stronger taste and smell, and is more costly compared to dried cuttlefish. Hence, dried cuttlefish is more commonly used in preparation of the soup.
The white powdery substance covering the dried cuttlefish/ octopus is a normal phenomenon of seawater crystallisation, when the cuttlefish/ octopus is air-dried during the preservation process.
Dried cuttlefish can expand its size by soaking in water mixed with baking soda or soda ash (Abu Chang) (sodium carbonate). Expanded cuttlefish can be used in dishes such as cuttlefish kangkong - 鱿鱼应菜.

What can it be used for?

Both dried cuttlefish and dried octopus can be added to soups, to enhance its aroma and seafood taste.
Dried cuttlefish can be used to prepare dishes such as cuttlefish kangkong, yong tau foo, or other stir fry dishes.
Dried cuttlefish can be lightly toasted over fire and eaten as a snack.

Cut the dried cuttlefish/ octopus into small pieces using scissors, store it in an airtight container and keep it in the fridge. This is to prevent moisture and heat damage.
Prior to using, soak it in water for at least half an hour, changing the water after 10 mins. This is done to reduce the salt content and to rehydrate it.
Wash it under running water and give it a gentle scrub to remove any residue salt.

Good quality dried cuttlefish and octopus characteristics:

Good quality dried cuttlefish/ octopus would feel dry. If it feels soggy and damp, it means it is not fresh as it may be kept for a while.
Good quality dried cuttlefish/ octopus would be light brown in colour with no black spots, and look transparent when held against the light.
Good quality cuttlefish/ octopus is a whole piece, without missing tentacles or broken fins.

How is it sold?