Salted squid

Salted Squid is a popular seafood dish, particularly in East Asia and Mediterranean regions. It is prepared by curing squid with salt, a process that enhances the flavor and extends the shelf life of the seafood.

Preparation

The preparation of salted squid involves cleaning the squid and then curing it in salt. The squid is typically gutted and the ink sac, beak, and gladius (or pen) are removed. The squid is then washed thoroughly before being layered with salt in a container. The container is sealed and the squid is left to cure for a period of time, typically several weeks. The salt draws out moisture from the squid, inhibiting the growth of bacteria and preserving the squid.

Consumption

Salted squid is often consumed as a snack or used as an ingredient in a variety of dishes. It can be eaten raw, cooked, or used to flavor soups, stews, and sauces. In Korean cuisine, it is a common ingredient in kimchi and is also served as banchan, or side dish. In Italian cuisine, it is often used in pasta dishes.

Health Benefits

Salted squid is a good source of protein, vitamin B12, and selenium. However, due to its high salt content, it should be consumed in moderation, particularly by individuals with high blood pressure or other heart-related conditions.

See Also

• Curing (food preservation)
• Squid as food
• List of seafood dishes

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