We did a night dive at Suci's Place right off of our beach at the Matahari Resort. Our dive master pointed to two floating specs that looked like nothing since they were so small. I settled down and tried to get my flash/snoot pointed correctly. Once I did I was able to capture this shot, and I realized that they were baby cuttlefish. I think I spent a good 30 minutes trying to not only find this little guy in my view finder but also land the focus on him. Hopefully we see more of them because I want to get a better picture of it's tentacles spread open. To give you an idea of how small this cuttlefish was, I was using a nikon 105mm macro lens at minimum focus distance with a Nauticam SMC1 adapter that adds 2.3x magnification. So basically it was about the size of a mosquito. I used a single YSD1 strobe firing through a snoot at f25, 1/160s.
"Dragonfly" Cuttlefish Crackers - Hot n Spicy --
Woowee. It starts off unassuming. Touch of sweetness. Then, buhbam. 🚨💥🔥Spiciness rises from the back and lingers. Had to rest a few minutes every so often in between handfuls. I'm not strong with spicy foods, but I enjoy eating them. The pain, heat, light-headedness, adrenaline rush. Hehehe. If you like Shrimp Chips / Shrimp Crackers, try these. Definitely has that flavor going on. And they're ACTUALLY spicy unlike the popular "Nongshim" ones. And they look like tentacles! 🦑🦑🦑
A process to dry out cuttlefish to different states of dryness, depending on the purpose of cooking.
Usually cuttlefish is soaked in baking soda and water or something similar, it turns cuttlefish from white to brown, and dries it out over time.
Cuttlefish commonly comes from India and Indonesia, with the later having a better grading and quality. Cuttlefish is plentiful in Africa with most of its exports going to China.
In the past 2 years, the price of whole cuttlefish has almost doubled in price with grade A being close to $13 per kilo.