Chu Mingcheng then walked into the kitchen, carrying the diamond fin squid he had just caught and hadn't yet had a chance to deal with.
This one measured sixty centimeters in length; all the diamond fin squid caught today were about this size, with no smaller ones in sight.
From the many videos, it seemed that the yield of cuttlefish was fairly decent.
Placed on the cutting board, Chu Mingcheng used the hose to quickly rinse the cuttlefish, but he thoroughly washed the tentacles and other easily soiled areas twice.
Then, he picked up a kitchen knife and inserted its tip into the torso of the cuttlefish, slicing downward all the way.
Even though he had been cutting all afternoon, he was still in love with the feel of it.
When he opened the torso of the cuttlefish, its thickness exceeded one centimeter upon inspection.
Inside, a ribbon of black innards was visible, along with some blackish blood, but not much.
