How do they make Seasoned Roller Cuttlefish like the ones in Thailand?!
Answers: They come either cooked in Thai restaurants or sometimes in plastic packed with brands like cok chang (kokchang?)
Funny enough they are dehyradted, first they clean the cuttlefish and then seasoned/salted, and they air dry them in heated compartments, like the squid and other dried seafoods it is done over a period of hours, were dried shrimp is done more slowly.
I used it when I worked in Singapore, and still but it or dried squid here in Canada, I let them dry even more and then break it into pieces and grind it into spice mixes and soup bases for Asian/Thai cooking, like Tom Yung soup and seafood curries.