Seafood ... From this word pulls salty spray, overseas exotic, health and luxury. We are accustomed to counting as seafood only foreign shrimps, octopuses, mussels and oysters, forgetting that there are affordable and very Russian squids - tender, dietary, tasty and incredibly healthy. Some housewives do not favor squid - and it is difficult to clean them, and after cooking, they are like rubber, but we assure you that coping with squid is easy! Let's learn?
Winged fish of the ancient Greeks
Dishes with these mollusks are held in high esteem not only by modern cooks: ancient Greeks and Romans also enjoyed squid, famous gourmets and hedonists. At the time of antiquity, squids were called winged fish — they jumped out of the water so quickly, frolicking in the Mediterranean waves or chasing small prey. In Asia, where seafood has been recognized as the main food for centuries, squids are especially popular - their benefits and harms are known to every Japanese, Chinese and Vietnamese.
In the ascetic Soviet Union, squid were also not a wonder - they began to be produced in the 1960s, and several years later, the hostesses put salads and squid on the festive New Year's tables. In fact, in one of the latest editions of “Books about tasty and healthy food”, Soviet residents are advised not only to put out sea reptiles with onions and sour cream, but also to stuff, roll up rolls and sculpt with them dumplings and belyashes ...
For health and love
Like any dietary meat (veal, chicken and turkey, white fish), squid is a perfectly balanced product. But appetizing mollusks have special properties that will give a hundred points ahead to other meat dishes.
- Squid has a lot of protein and practically no fats and carbohydrates - seafood perfectly saturates and is not deposited on the tummy and hips with extra pounds.
- Shellfish are rich in vitamins C and PP (nicotinic acid), which improve metabolism, provide normal cholesterol levels in the blood, keep healthy blood vessels and a sharp mind for many, many years.
- The high content of vitamin E in squid is a guarantee of healthy and beautiful skin, endurance and excellent mood. A nice bonus is that vitamin E helps to maintain female sexuality throughout life, so often include salads and seafood snacks in a romantic dinner (and breakfast).
- By the amount of potassium, squid meat can compete with bananas and cereals - these mollusks are even called heart balm. Macroelement not only strengthens the heart muscle, but also normalizes pressure, removes excess fluid, removes all swelling from the legs and face.
- Iron, copper and iodine in squid strengthen the immune system, the nervous system, help to cope with nerve overloads and improve endurance.
- Healing amino acids taurine, lysine and arginine are responsible for strong immunity, excellent performance and clean blood vessels. And it is precisely these elements that help us wake up every morning with a smile and do great things (or at least try to create them).
If you include at least one (and preferably 2-3) squid in your weekly diet, its beneficial properties will not cease to please you. Especially since there are practically no contraindications for an appetizing mollusk - only in rare cases there is a “squid intolerance”.
200-300 grams of dietary and easily digestible meat ...
Squids, of course, are not rabbits, and nobody wrote a funny-informative feuilletons about them. But this does not diminish the value and usefulness of seafood at all: winged fish is an ideal dietary and sports product. Moreover, in comparison with the appetizing veal, tender turkey and noble white fish, fresh-frozen squid have a very low and attractive price, and everyone is able to afford a seafood menu.
In any, even the most severe diet, you can include squid - the calorie content of meat is only about 95 kcal, fried and dried clams are a little fatter. This dish is perfect for athletes - the protein is perfectly digested and helps build muscle.
If you are an adept at a healthy diet and a fan of low-calorie foods, your obvious choice is boiled clams. Calorie squid boiled - only about 100 kcal per 100 grams, and the culinary options with them - just do not count! Freshly prepared seafood can be combined with rice and boiled eggs, fresh tomatoes, peppers and cucumbers, cheese and feta cheese, baked zucchini and eggplants and even fruits.
Secrets of cooking: how to clean and how much to cook?
What can be cooked from squid? Each national cuisine resolves this issue in its own way: Italians make pizza and dietary pasta, Greeks stuff the clams with boiled rice, Thais make spicy soup with squid, and in Andalusia they will treat the spicy stew with squid, vegetables and herbs to the tourists.
But all these culinary manipulations have something in common - before preparing any “seafood dish” it is necessary to remove everything superfluous from the mollusks - the ridge, the insides and the skin. How to clean the squid to spend on the kitchen as little time and nerves as possible?
The easiest and most effective way for culinary affairs is a contrast shower. We put two containers - empty and with cold water (for the best effect you can pour ice pieces there), next to a teapot with boiling water and prepare the carcasses themselves.
If the clam is with the head, first carefully trim the head with tentacles, squeeze the beak and throw it away. If a squid carcass without a head, immediately pull out the chitinous chord and insides (for convenience, you can turn the winged fish inside out). Then we put the squid in a plate, pour boiling water over it, fold it in a colander - and immediately into the ice.
After such a shower, the peel on squid should curl up and be removed from the meat without any problems. It is more convenient to remove the film under cool running water, rubbing the carcass so that the skin is completely removed.
Another nuance - how long to cook a winged fish? In order for a delicate mollusk not to become a little appetizing rubber, most chefs advise cooking it for 3-4 minutes - or 30-40. In the second case, the product will lose its elasticity, but it will become incredibly soft!
Modern chefs recommend another way - to boil water, throw the peeled clams (ringlets, straws or carcasses) there and immediately turn off the fire. After 12 minutes, drain the seafood into a colander, and then cool in an empty saucepan.
Cooking squid is a truly creative process, it can be understood by the variety of recipes with a winged fish, which is offered by all sorts of cookbooks and cooking portals. Squids ringlets in batter and breaded, stuffed squid and snack rolls, roasts and kebabs, salads and soups, pasta and pizza, pies and patties, squid juliens and even paella with seafood - from everyday dishes to high-end masterpieces.
Not by chance, many recipes offer their own version of how to properly cook squid, in addition to the traditional method of cooking.
Summer salad with squids, celery and olives
It will take: 0.5 kg of squid, a third cup of olives, celery stalk, 3 pieces of shallots (or common onions), a teaspoon of lemon zest, olive oil, salt and lemon juice for refueling.
Peeled carcasses cut into rings, tentacles - straws. Throw the clams in boiling water for one minute, then in ice water - and in a colander. While the squid leaves the excess water, chop celery olives and onions with neat rings. Mix with grated zest, dressing, then add squid.
Baked squid with mushrooms under a cheese hat
You will need (for 2 servings): 300 grams of squid, one onion, 100 grams of fresh champignons or white, 300 grams of sour cream, 100 grams of mozzarella, pepper and salt to taste.
Chop the onions in a hot oil for 2-3 minutes, add the mushrooms, cook for another 3 minutes. In another pan, fry the squids cut into strips for 1-2 minutes. Mix with onion-mushroom dressing, sour cream, spices, put into small molds. Cover with grated mozzarella and close in a hot oven for 10 minutes.
Calamari shashlik with soy sauce
You will need (for 2 servings): 2 standard or 4 small squid, 4 tablespoons of soy and one spoon of fish sauces, a third of chili pepper, 1 cm of ginger root, half a lime.
Mix marinade: chopped chili and ginger, sauces, lime juice. Peeled squids are cut into large squares or left with whole carcasses (if the clams are small). Put in marinade for 30-50 minutes.
Soak wooden skewers in icy water for 15 minutes, then we string the squid: we turn the squares, we pierce the carcasses along. Grill or deep-fried for 1-1.5 minutes. Serve with a side dish of rice or any fresh vegetables.
Squid is a high protein product, and its calorie content is 92 kcal per 100 g of raw meat. In 100 g of boiled squids - 110 kcal, and in 100 g of fried squids - 175 kcal. The highest calorie content in smoked and dried squid is 242 kcal and 263 kcal, respectively. Excessive use of squid in this form can lead to obesity.
What is squid?
Squids are cephalopods.
Their variety of types is surprising. Their closest relatives are octopus and cuttlefish.
The internal organs are located in their body, which is shrouded in a cavity sac.
The head consists of a bundle with 8 hands. Around the mouth are tenacious tentacles armed with powerful suckers. The beak-shaped jaws are located between the tentacles.
Many individuals are most often painted in white, blue, pink colors. There are no patterns on their body.
Where are the squid?
Habitats range from tropical countries to arctic regions.
Most often found in temperate and subtropical waters.
However, the main supplier of goods are China, Japan, Vietnam and the coast of the Sea of Okhotsk.
Useful properties - features of seafood
Squids are known for their beneficial properties. Many do not even know about it, and use the product simply as a seafood delicacy.
However, the advantages and valuable qualities for the body is not enough.
Here are the health benefits:
- feeding blood with oxygen particles due to the iron content
- beneficial effects on the heart and muscles
- due to its magnesium content, the nervous system of the body is strengthened,
- the calcium content strengthens the teeth, bones, and also has a beneficial effect on the hair and skin,
- maintenance of the acid-base micro level of all systems
- formation of strong cartilage and bones,
- positive effect on the thyroid gland.
The micro and macronutrients contained in the composition have a beneficial effect on the bone complex and the cardiovascular system.
By consuming these marine creatures, the body's immune-defenses work well and the person is cleared of toxins and cholesterol.
This can significantly reduce the risk of atherosclerosis, as well as strengthen blood vessels.
Squids also prevent fluid from building up in the body. This eliminates the swelling of the body and the increase in pressure.
For the liver, they are also very useful because they do not contain cholesterol.
Shellfish are useful not only for adults, but also for children’s bodies.
Since they contain the necessary substances for the child - phosphorus, potassium, iodine, calcium, etc.
The presence of this delicacy in the children's diet will help the child to function and grow dynamically and correctly, both externally and internally. They do not contain cholesterol inclusions and fat, which is also safe for the children's body.
They have a beneficial effect on the musculoskeletal system of the child, on his unstressed nervous system, and so help with large daily loads during periods of training.
- Squids during pregnancy
The benefits of squid health during pregnancy and its planning also carries only a positive value.
For some, this may be surprising, but the nutrition of a woman who wants to become a mother should include about 300-350 grams of this product per week. During the period of pregnancy, doctors prohibit pregnant women from eating any fish.
Since some fish can be poisoned with marine mercury, and using such a product during pregnancy, mercury can penetrate into the emerging fetus and harm its health.
Squids do not absorb harmful substances, including mercury, than are safe during pregnancy. Therefore, it will be very helpful to use and cook different dishes from them while the child is waiting.
How to cook squid?
Squids and fried, and boiled, and baked.
Cooking recipes on a huge variety. All of them can be selected only from the tastes of man and his desires.
But, still when cooking squid, it is worth considering a few important points:
- Frozen products before cooking should first be defrosted.
- Cooking clams are quick and easy.
- They do not like too long heat treatment, because of this they can become rubber and tasteless.
- Fresh specimens are boiled for about 2-3 minutes, until their meat acquires a white color.
For more information on how to cook squid, see this video.
Pre-boiled clams can also be cooked in batter. To do this, fry them in a griddle for no more than 5 minutes.
You can also cook in the oven by marinating them for several hours in sauce or mayonnaise. Preparing such a dish until golden brown.
How to clean squid properly?
In order to clear a squid, the first thing to do is to find its head. The tentacles of the squid immediately depart from this head.
It is necessary to take the right hand for the tentacles, and his left for the head and gently pull.
In this way, you can eliminate the head simultaneously with the viscera.
The next step is to remove the chitin plate.
Since this item is not eaten, it is permissible to eliminate it with a knife or grope this hard area on the carcass.
This is followed by the removal of all films.
They can make squid meat hard, and the benefits of such a product will be small. Both color and transparent films are cleansed.
This must be done both outside and inside. The process of cleansing the mollusk on this can be considered complete.
How very quickly to remove films from a squid - look in this video.
How to choose fresh squids?
Choosing fresh squid, you should pay attention to its coverage.
It should be gray with a purple tint or pink with brown splashes of color.
Good inside is white.
When feeling the carcass, it should spring up and be dense.
Choose frozen products with extreme caution.
Contraindications to the use
Squids are not for everyone and may not always be useful.
Strong harm to health, they will not bring.
But there are a few percent of people who can not eat squid, due to their individual intolerance.
Squids are rare, but can cause an allergic reaction in people prone to this.
It is also not recommended to use dried squid, as a high percentage of such salts can cause puffiness and fluid retention in the body. Dried squid may contain additives and spices that are not beneficial to the body.
Perhaps this is all contraindications for this food product.
Squids are very valuable to the human body and have a positive effect on the maintenance of its functions.
The right choice, cleaning and cooking of squid will be able to prove that this product won not so much praise from buyers.
A huge number of dishes from squid diversify the diet and make food intake many times healthier and more beautiful.
Description and features of squid
It is called the primate of the sea. This speaks of the upper stage of evolution that squid occupies among cephalopod mollusks. In its class, the hero of the article has the most developed brain and even has a cartilaginous semblance of the skull.
Bone formation helps protect the thinking body. It provides complex squid behavior. The animal is capable of cunning, deception and other intellectual tricks.
The trick is the combination of the brain with other organs and functions of the animal. So y giant squid The thought center has the form of a donut. The hole in the center is reserved for the esophagus. In other words, squid - clamthat eats through the brain.
The mouth of the hero of the article is so powerful that it resembles the bird's beak. The density of chitinous jaws allows you to pierce the skull of large fish. A thick fishing line for an animal, too, does not care, bite.
If the mollusk is still caught and hit in the human mouth, there can be confusion. Several cases of ejection of sperm by undercooked squid have been reported. Most of the cases are recorded in Japan and Korea. So, in January 2013, the mollusk sperm caused hospitalization of a visitor to one of the restaurants in Seoul.
Sea squid in the “dancing” dish came to life when it began to chew. The animal threw 12 spindle-shaped bags of sperm into the mucous membrane of the tongue and cheeks of a restaurant visitor. Чужеродная субстанция вызвала жжение. Женщина выплюнула блюдо и вызвала врачей.
В России подобных случаев не зафиксировано. Есть регионы, где кальмар – привычное блюдо, к примеру, Дальневосточный. Однако, на отечественных просторах моллюсков очищают от внутренних органов и хорошо проваривают. В странах Азии кальмаров чистят редко.
Squid is counted among cephalopods due to the body structure. The limbs do not move away from him. The leg, transformed in the process of evolution into 10 tentacles, moves away from the head of the animal, surrounding the mouth. At the eyes of the mollusk habitual location. The structure of the organs of vision is human. In this case, the eyes are able to follow each for a different object.
The body of the squid is a muscular mantle with a thin plate of chitin. It is located on the back and is the remainder of the shell. His frame does not need squid, because they have developed a jet propulsion.
Absorbing water, cutting down the body and throwing out streams, mollusks swim faster than many fish. When space ships were created, the first rockets, scientists were inspired by squid. Further, details about their lifestyle.
Lifestyle and habitat of squid
Flashlights could also be invented by looking at squid. Their bodies are supplied with photophores. In mollusks caught, these are bluish spots on the skin. If a big squid, photophores reach a diameter of 7.5 millimeters.
The structure of the "lamps" resembles the device of automobile headlights, lamps. The source of light are bacteria. They feed on squid ink. The mollusk fills the photophore with a dark liquid when it wants to turn off the light. By the way, on the body of one mollusk there can be “lamps” of 10 different designs. There are, for example, "models" that can change the direction of the rays.
Some squids are even named after their ability to radiate. Thus, the Firefly dwells in Taymi Bay off the coast of Japan. More precisely, the mollusk lives at a depth of 400 meters. To the coast of the colony nails in June-July. This is a time of excursions, when tourists admire the bright blue waters of the bay. Scientists, at this time, are puzzled, why squid photophores. There are several versions.
Most real: - the light attracts the prey of cephalopods, that is, small fish. Second opinion: - the radiance of squid deters predators. The third assumption about the role of photophores is associated with the communication between mollusks.
400-500 meters - the standard limit of the depth at which you can live squid. Inhabits below is a gigantic view. Its representatives are met on 1000 meters under water. At the same time, the giant squid rises to the surface. Here they caught individuals 13 meters long and weighing almost half a ton.
Most squids live at a depth of about 100 meters, looking for a muddy or sandy bottom. To him, the cephalopods rush in the winter. In the summer, squids rise to the surface.
Most of the population lives in the northern part of the Atlantic Ocean. Here squid fishing It runs from Africa to the North Sea. Rich in cephalopods and the Mediterranean.
In the Adriatic, squids are also found. It is difficult to track individuals as animals migrate. Stimulus to movement - search of food. Besides fish, crustaceans, worms, other mollusks, even congeners are used.
They are caught by two tentacles, injecting paralyzing poison into sacrifice. From the immobile squids tear off small pieces of flesh, slowly eating them. Having gained strength and having waited for the summer, squids start reproduction. Fertilization leads to laying eggs. It looks like a sausage, on top of the film, and inside the egg. After, the parents are removed.
In about a month, centimeter scions appear, immediately starting an independent life. It is possible only where the salinity of water is 30-38 ppm per liter of water. That is why squid is not in the Black Sea. The salinity of its waters does not exceed 22 ppm.
Types of squid
Let's start with the Pacific squid. It is his usual to see on the shelves of domestic stores. True, Russians used to call the mollusk Far Eastern, at the place of catch.
The sizes of individuals begin from a quarter and come to an end with half meter. This together with tentacles. Single squids reach 80 centimeters. Lives view at depths of up to 200 meters. The desired water temperature is 0.4-28 degrees Celsius.
The second of the main types of squid - Commander. It is also sold in Russia, sometimes, ahead of the Pacific sales. The Commander's appearance is smaller, growing to a maximum of 43 centimeters.
Standard size 25-30 centimeters. Representatives of the species are distinguished by the ability to swim to depths of up to 1,200 meters. At the surface keeps young. He, basically, and falls on the shelves. The extermination of the species was the reason for the establishment of the Commander State Reserve. There squid catch is prohibited.
It remains to mention the European squid. Meat one individual weighs up to 1.5 pounds. The body length of the animal, in this case, is 50 centimeters. The species swims to depths of up to 500 meters, usually holding at 100 tons. The individuals have short tentacles, a light body. In the Pacific view, it is, for example, gray, and in Commander red.
There are still giant, Peruvian and Argentine squid. They can be seen only outside of Russia. A large view was said. Peruvian poorly edible. Squid harm is the ammonia taste and, in fact, the content in the meat of ammonia itself. The Argentinian look is gentle on taste, but loses it after freezing. Sometimes, Argentinean mollusks are found in canned goods.
In addition to fish, crayfish, worms, and similar ones, the hero of the article catches plankton. Another diet product is associated with the use of squid for the environment. Cephalopods regale on algae. Their squids scrape stones.
This improves the appearance of the bottom and does not allow water to bloom. If the target is a living creature, the hero of the article is to hunt from ambush, hunts down the victim. The poison is injected by radla. This is a set of teeth in an elastic shell. They not only deliver poison, but also keep the prey, while she tries to escape.
Reproduction and life expectancy of squid
Seed pouches squid are in a special tube. Could meet her, cleaning the carcass. The length of the tube is from 1 centimeter to 1 meter, depending on the type of mollusk. Females take the seed into a groove near the mouth, at the back of the head, or in the mouth.
The location of the fossa depends, again, on the type squid. Price receiving sperm, sometimes months of carrying it. Males do not select girlfriends by age. Often, the seed is transmitted to an immature female and stored in it until the reproductive period of life is reached.
When children appear, the father may no longer be alive. Most squid die at the age of 1-3 years. Only gigantic individuals live longer. Their limit is 18 years. Older squid, as a rule, lose their taste, harsh, even with minimal heat treatment. So, youngsters try to catch and cook for food. Its meat is considered dietary.
Calorie squid is only 122 units per 100 grams of product. Of these proteins, 22 grams fall. Fats are less than 3-eh, and only 1 gram is allocated for carbohydrates. The rest is water. In the bodies of squid, like most animals, it is the basis.
Many people are concerned not only with questions of taste, but also with the quality of the product. Before you start cooking, it is useful to find out about the features of the product: nutritional value, calorie calories, nutrients. The benefit of any seafood in the first place is the content of valuable substances. The squid contains iodine, selenium, phosphorus, iron, copper. As with many seafood, Omega-3 and Omega-6 fatty acids are present. It is a lot of in these mollusks and vitamins of groups B, C, E, PP.
But the main value, perhaps, lies in the high content of protein, which is almost completely absorbed by the body. In squid meat 20% protein, only 2.2% fat and 2% carbohydrates. Caloric value of the product - 122 kcal.
Squids in world cuisines
It is easy to guess which people most love this product. Of course, those who live by the sea-ocean. National cuisines of the countries of the Far East are simply unthinkable without such products as squids with shrimps, mussels, octopuses. Seafood and Mediterranean dishes are common.
Squids also love those who live far from big water. And all because this product is beautifully stored and transported frozen, without losing its taste.
Squids are invertebrates, which belong to the class of cephalopod mollusks (order Ten-armed). In the world there are many varieties of squid.
The Commander squid, a medium-sized mollusk (about 20-30 cm with tentacles), most often falls into the network of Russian fishermen. He usually has a grayish-pink skin color and tender white meat. He usually goes on sale without a head and tentacles.
Loligo is a very popular species in Europe. He looks like a Commander squid, and they catch him not only in the ocean, but also in the seas - the Mediterranean and the Adriatic.
The Pacific squid is found in the Far East, it is most often used by Japanese and Chinese to prepare amazing dishes.
Snow-white fleshy carcasses of the Peruvian squid are found on the shelves. To many, they seem much more attractive than other species. But the Peruvian squid has a peculiar feature - without proper processing, the meat just breaks off with an ammonia smell. The catch is bought by China, where the carcasses are cleaned, frozen, soaked in a special brine, and then frozen again. It must be admitted that after such processing there is not a trace of the terrible smell, and the taste of the product is quite delicate.
These are the main types of squid, which are represented almost everywhere. But there is another category of product, which many take for a separate appearance. This is the so-called squid baby. The size of the carcass does not exceed chicken eggs, and in a kilogram you can count a dozen and a half babies (while a full-fledged squid can weigh more than one kilo). But this is not a subspecies at all, but a young, which in its natural habitat often rises to the surface and falls into the nets of fishermen. Baby has a delicate flavor and a less dense meat structure. It can be used in the same recipes as regular squid.
Squids are used to prepare a variety of dishes: appetizers, salads, gravy, sauces. Boiled rice, pasta, funchoza and home-made noodles are ideal as a side dish.
Squids are harmoniously combined with fresh and baked vegetables, boiled eggs and scrambled eggs, pickled mushrooms, olives, young greens, sea kale. There is a huge number of recipes in which cuttlefish, shrimps, fish, and caviar are used together with squid - in short, everything that has given man a sea.
Squid tentacles usually remain in the importing country, but sometimes there is also a “full set” on sale. We have to admit that they are far from being as interesting as octopuses in taste and structure, which is why many fish producers separate them at once. But, as they say, on bezrybe ...
Not so often in our country you can see a dish decorated with tentacles. Therefore, you can safely use this item for decorative purposes. Usually the tentacles are cut into strips or cubes and spread over the dish. Prepare them just like a carcass.
As we have already found out, squids are invertebrates. But inside their bodies there are peculiar “stiffeners”, which are the rudiment of the inner shell. They look like translucent needles. Before cooking, they must be removed.
If you bought a whole unpeeled squid, cut off the head with eyes and tentacles. Take out the insides. Eyes and mouth-beak are not consumed. Cut the tentacles off the base.
If the carcasses are covered with peel, scald them with boiling water and then dip them in cold water - everything can be easily removed.
How to cook squid?
Many people know, but we still recall: these clams cook very quickly! Load the carcass into boiling water and count exactly 2 minutes. As soon as the dial hand reaches the second lap, remove and cool.
The structure of the digested squid resembles low-quality rubber, and not at all a Mediterranean or Far Eastern delicacy.
How to choose and store
- The choice of squid depends on the taste of the cooked dish. Remember some nuances:
- It is better to purchase frozen squids, since the thawed carcasses in the store have a bitter taste and the smell of dead fish.
- Squids in the package should be easily separated from each other.
- No matter what kind of film is covered by the carcass, it depends on the habitat. Most importantly, the squid meat must be white, and the carcass is dense.
- Stale squid when cooking foams.
- The smaller the body of the squid, the more delicious the meat will be, as well as pay attention to the integrity of the carcass before buying.
Important! If the body of the squid is yellow or purple in color, this indicates that it has already been defrosted a couple of times. It is better to stop your choice on an uncleaned carcass, since the cleaned one has already been thawed during the cleaning process.
Shellfish are widely used in cooking. They are baked, boiled, fried. Very tasty and dietary dish is grilled squid. As well as squid, baked with apples or asparagus.
Culinary advice! In order for squid to fail rubber, it needs to be poured into boiling water and only for 2-3 minutes.
Boiled squid is an excellent ingredient for any salad. Stewed squids with onions in yogurt will be a great addition to the side dish. Real jam. Squids are added to the first courses, the clams can be stuffed with a variety of products — vegetables, mushrooms.
For gatherings in a friendly company a good snack will be clam pizza, dried and smoked squids will also go with a bang!
Boiled squid, sliced - perfect for many salads.
But the most popular, perhaps, can be called salad "Neptune". This is just a win-win option. For its preparation use 1-2 types of fresh vegetables and seafood. As a vegetable base, you can use Chinese cabbage, red onion, bell pepper, ramson, spinach, cucumbers. The “sea” part in volume should be as much as the vegetable part. For her, boiled shrimp, mussels and squids, crab sticks, caviar, anchovies will do. Usually these salads are seasoned with mayonnaise, but you can make a more wholesome and tasty dressing. Mix 2 tbsp. l natural yogurt without flavor, the same amount of low-fat mayonnaise, add finely chopped dill (1-2 tsp) and a few drops of lemon juice.
Can I bake squid in the oven?
Not so long ago, the recipe for “pigs” made from stuffed squid carcasses became popular. But for this recipe, squid baby is just perfect, because before serving, you don’t even have to carve a dish.
As a mince use cheese, cottage cheese, mushrooms, rice or mashed potatoes. You can prepare the dish as follows.
Cut the onion into small pieces and rub a couple of carrots on a fine grater. Stew vegetables together, add 100 g of mushrooms, bring to readiness. Mix with boiled rice (1 cup). If desired, you can add 2-3 boiled eggs, finely chopped.
8-10 carcasses clean, rinse, cut tails. Start the rice-vegetable mixture and lay on the deco. Make ears and noses from scraps of tails, and with the help of cloves or peppercorns, decorate the eyes. Lubricate the "pigs" with mayonnaise and send to bake for a quarter of an hour. Stuffed squid is a very beautiful and tasty dish.
Fried Squid Rings
This snack is a great option for gatherings with friends. It is perfect for beer or white wine. But most importantly, you will spend quite a bit of time and effort to prepare such a treat. Squids are tasty and easy to prepare, just need to know some of the nuances.
Cut the carcass rings. Dip each ring first in flour, then in a raw egg, and then in crackers. Fry in hot oil for 1.5 minutes on each side. You can use the fryer.
Do you know what squid is in Korean? This appetizer is popular all over the world, and it is very easy to make it.
Grate 100 g of carrots on a Korean grater, salt with sea salt and let stand. Cut the onion into half rings, fry in oil and cool. Boiled squid (600 g) cut into rings, mix with vegetables, add 40 ml of soy sauce. If you like spicy food, spice up the food with a pair of hot pepper rings and a clove of garlic. Infuse the dish must be at least 12 hours.
Not for the faint of heart: "Dancing squid"
Have you ever been to Japan? If you go there for the first time, be careful in local restaurants. For example, “Dancing Squid” is a favorite dish of the inhabitants of the Land of the Rising Sun, but an unaccustomed person can be shocked. It's all about the stump of squid (head, eyes and tentacles), seated on top of the dish. The cook pours it with sauce right at the party, which is why the squid begins to “dance”. After dancing from the clam simply cut off the pieces and eat.
In fact, the squid during the “dance” is not alive; the tentacles move only due to chemical reactions. But not everyone likes this spectacle. And the raw tentacles too.
Squid in the children's and diet menu
Many mothers are concerned about the question of when to acquaint the baby with useful seafood. Диетологи сходятся во мнении, что хоть кальмар и является легкоусвояемым продуктом, вводить его в рацион желательно после трех лет.
Калорийность кальмаров, свойства, высокое содержание полезных веществ привлекают спортсменов. Для тех, кто проходит курс тренировок по набору мышечной массы, этот богатый белком продукт просто незаменим.
Squids are also excellent for the diet of recovering patients who have undergone surgery, long-term courses of medication, prolonged illness. This product helps to recuperate, renews blood, fights toxins. And its great taste can not but rejoice.