Japanese sushi masters, for instance, invented a recipe for squid "dancing" on the plate – a real spectacle. The whole trick is in a special sauce that contracts the mollusk's muscles.
Chefs often share secrets on how to tell this seafood's freshness by its color and how to clean it. A resident of Lisbon might find this information useful before heading to the fish market, but for home cooks here everything is simpler. Squid arrive in supermarkets already cleaned, frozen and packaged. That is convenient, and it is safe too. After all, a fresh catch has to be used within a day, which is hardly realistic.
By the way, freezing has a positive effect on the product's taste, as long as you don't overdo it. A properly chilled carcass of a beige-white shade resembles lard.
Carcasses 10–15 cm in size are sold on the shelves of local stores – and that is good, since the smaller the mollusk, the tastier the meat. In distant seas, by the way, giants several meters long swim about – just think how many treats you could cook!
It is worth knowing that the fishing season for squid found in the nearest latitudes is July and August. If the packing dates on the package are recent and the shelf life is short, you can buy it.
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- Seafood
- Mushrooms
- Vegetables
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- Water
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