Satiny ribbons of raw cuttlefish dressed with salty cod roe make very elegant and unusual hors d’oeuvres. This dish requires the very freshest cuttlefish but once made will keep well for several days, refrigerated.
Remove the skin from tail to head and slit open the conical body of the cuttlefish or squid if this hasn’t already been done. Cut off the tail “flaps” and reserve these with the legs trimmed of any suction cups. These squid or cuttlefish bits and pieces are good salt-grilled on a net and served with lemon wedges and soy sauce.
Lay the triangular-shaped fillet on your board and sprinkle half the rice wine and all the salt over the cuttlefish. Let it stand for 4–5 minutes, unrefrigerated.
Slit open the cod roe and carefully scrape out the pink eggs, discarding the sac. Transfer the eggs to a small dry bowl and pour the remaining rice wine over them. Stir to distribute evenly.
Pat dry the cuttlefish and slice it in half or thirds lengthwise, then across into ribbons
© 1986 Elizabeth Andoh. All rights reserved.