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Distinguish squid and cuttlefish

Squid or cuttlefish mistaken for last because they have fins on the sides. However, thicker fins of squid, oval widened to almost end the mantle. And the mantle of the squid are cylindrical, tapering to a blunt cone at the rear.

Squid ink leaves shorter and longer cuttlefish, suitable for dishes such as grilled, fried cuttlefish sauce ... Also suitable when processing fresh dishes such as soup, mixed salad ... then steamed squid, stuffed meat, or ink drying is the most delicious. So with every different way of processing it should choose the most suitable inks offline.

Choose fresh, original ink is crucial

When selecting baby squid, you should choose to, his thick, fat, skin was hard, firm texture, without being crushed. The meat should choose light, brownish membrane surrounded them outside. Also the mother should also pay attention to the tentacles (antennae) of the ink again, if touching tentacles found hard also means that fresh ink.

Do not choose the squid meat pasty, flabby tentacles, head does not stick to the body and smelling unusual, because the child was so stale, not fresh anymore. Note the stage of selecting the starting material is very important to have a good post-processing squid.

Price Market squid, each one different, but just a little attention, the mother will not worry about being "nice guillotine" anymore. Because the inks are all kinds of sizes, from 3 ounces to 1.5kg / head so the price of each one are different sizes. Type about 3 ounces / child price is very cheap, only 120,000 VND / kg only. The larger the ink as delicious food and the price is also more expensive. Squid about 7-8 ounces / child costs 200,000 VND / kg, about 9 ounces squid - 1kg costs 220,000 VND / kg, squid over 1kg / head price of 250,000 VND / kg. But the ink on 1kg then sold in markets where little while.