25-07-2006, 06:41 AM
[quote name='Samantha' post='6487' date='Apr 13 2006, 10:54 AM']Oh, <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/oops.gif' class='bbc_emoticon' alt=':woot:' /> Sorry, sometimes I forget about writing in a foreign language. Sorry again.
In the chinese Wet markets I often can see some squid, labeled as "Cured" Squid, looks not too beautiful, thick, big, yellow/brown coloured whole Squid. I tried to figure out, what to do with it, but failed. I do not even know, how they produce that kind of Squid. Maybe some kind of preservation? Any ideas? How to use it, is it even worth it?
Same question about the dried, flat whole squid, what to do with that? Soak in water or not, for how long, is it worth the procedure???
Many thanks for explanation and ideas <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt=':ink' />
Samantha[/quote]
I know this topic is a bit old but since nobody replied I can give you something of an answer. The whole, flat dried squid in Asia is often roasted over some kind of heat until the squid becomes more pliable/edible and then the squid is just eaten as is for a snack. The body portion tears into nice strips and you just eat the legs. A bit chewy but well, its squid.
No clue about the cured stuff.
In the chinese Wet markets I often can see some squid, labeled as "Cured" Squid, looks not too beautiful, thick, big, yellow/brown coloured whole Squid. I tried to figure out, what to do with it, but failed. I do not even know, how they produce that kind of Squid. Maybe some kind of preservation? Any ideas? How to use it, is it even worth it?
Same question about the dried, flat whole squid, what to do with that? Soak in water or not, for how long, is it worth the procedure???
Many thanks for explanation and ideas <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt=':ink' />
Samantha[/quote]
I know this topic is a bit old but since nobody replied I can give you something of an answer. The whole, flat dried squid in Asia is often roasted over some kind of heat until the squid becomes more pliable/edible and then the squid is just eaten as is for a snack. The body portion tears into nice strips and you just eat the legs. A bit chewy but well, its squid.
No clue about the cured stuff.