Originally Posted by tattersall
That's all we get here is asian markets. I spoke with the butcher and he told me to add a bit of water and mix to return it to liquid. He advised straining too. I have not tried this yet, though so ymmv.
That is basically what you have to do with blood in general. It is a little creepy, but you get over it. Blood also freezes very well, but you need to be quick about it. My worry is that those cubes are somehow cooked, rather than just coagulated, but it sounds like the butcher told you they are raw. That makes me happy, because I like cooking with blood.