Salted squid: Difference between revisions
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==Method== |
==Method== |
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The squid meat is washed with dilute brine |
The squid meat is washed with dilute brine or seawater, to wash off contaminants on the surface. Draining is followed with salting. The salting proces can be done in wet method — by soaking squids in brine solution, or by dry salting — by sprinkling salt upon squids. The process is followed by drying.<ref name="Sugiyama"/> |
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==In cuisine== |
==In cuisine== |
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Revision as of 16:06, 25 August 2017
Salted squid is squid or cuttlefish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine is a widely available method of fish preservation.[1] Salted squid is often mistaken with dried shredded squid, which is specificly shredded and seasoned dried squid. The salted squid production method is similar to salted fish and often considered as a specific variant of salted fish. Salted squid commonly found in coastal Asian countries, especially Indonesia, Malaysia, Thailand, Vietnam, Hong Kong, Southern China, South Korea and Japan.
Method
The squid meat is washed with dilute brine or seawater, to wash off contaminants on the surface. Draining is followed with salting. The salting proces can be done in wet method — by soaking squids in brine solution, or by dry salting — by sprinkling salt upon squids. The process is followed by drying.[1]
In cuisine
In Indonesia dried squid is one of popular processed seafood available in traditional markets. Usually salted dried squid are washed and fried, either deep fried or stir fried, an consumed as a side dish of steamed rice. Stir fried cuttle fish might be cooked in green sambal chili paste.[2]
See also
Notes
- ^ a b M. Sugiyama (1989). Utilization of Squid. CRC Press. p. 201. ISBN 9789061914792.
- ^ Odilia Winneke (14 August 2013). "Resep Seafood: Oseng Cumi Asin Cabai Hijau". Detik Food (in Indonesian).
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