So, Japanese sushi masters have invented a recipe for squid "dancing" on a plate – a real sight. The trick is in a special sauce that contracts the muscles of the clam.
Chefs often share secrets on how to determine the freshness of this seafood by color, how to clean it. Probably, a resident of Lisbon will need this information before going to the fish market, but everything is easier for Russian housewives. Squid are delivered to supermarkets already peeled, frozen and packaged. It's convenient, and it's also safe. After all, the fresh catch must be spent during the day, which is unrealistic.
By the way, freezing has a positive effect on the taste of the product, if you do not abuse this process. A properly cooled carcass of a beige-white shade, resembles lard.
Carcasses of 10-15 cm in size are sold on the shelves of domestic stores. And this is good – the smaller the clam, the tastier the meat. By the way, giants several meters long swim in distant seas – how many goodies can you cook!
It is worth knowing that the fishing season for squid, which is found in the nearest latitudes, is July and August. If the packing dates on the package are suitable and the shelf life is short, you can buy.
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