Kalmar is the cephalopod mollusk living in all seas and oceans, it can reach 20 m in length, but the most widespread look – from 25 to 50 cm. Squids are eaten in the countries of Southeast Asia and the Pacific region, on the coast of the Mediterranean Sea and the Atlantic Ocean. It is one of the main seafood which is got commercially and is prepared in various ways. Meat of a squid is rich with amino acids, on protein content, B6, PP vitamins, phosphorus, iron, copper and iodine squids surpass meat of fish.
It is required to you
- 2 kg of frozen squids;
- 2 l of water;
- 250 g of salt.
Instruction
1. Defreeze squids on air or in cool water, at the same time water temperature shouldn't exceed + 20 wasps. Right after defrosting pull out squids from water that meat didn't lose useful properties, wash with cool flowing water.
2. Cut carcasses on fillet and tentacles: take the head of the basis and carefully break off sheaves between a cloak and top, light breakthrough separate the head together with an entrails. Try not to crush a sack with sepia, otherwise the cloak will be painted in black color.
3. Knife a cloak sharp on a paunch or a back, beginning from edge and finishing at the basis of a fin, unbend walls of a cloak, remove a chitinous plate and an entrails together with the head. Smooth out an abdominal cavity the back of a knife. Cut the head with tentacles between two tentacles and remove eyes and a beak.
4. Wash with water the fillets prepared thus or tentacles of a squid to remove all pollution. Ship them in hot water (water volume to the volume of a squid – 3:1) with the temperature from 50 to 60 wasps and intensively mix within 2-5 min. Then snap-chill, having shipped in water with the temperature about 20 wasps, at the same time skin of squids easily separates. Remove residues of leather, having rinsed fillet and tentacles once again with water.
5. Dissolve salt in water, filter solution, water temperature – about 20 wasps. Ship squids in a brine and leave for 5 min., then take out, let's flow down liquids and spread out in one layer on a grid so that pieces didn't adjoin with each other.
6. Dry the salted squids in the microwave oven with convection or in an oven at a temperature of 50 wasps (slightly open an oven door on 2-3 mm to provide air circulation). Cut fillet and tentacles along fibers on equal strips 5-8 mm wide, leave small tentacles intact.