Description
Dried Seafood & Groceries
🚚 The Fastest Delivery Time : It takes 2-3 days.
🐝 Supplier / Place Of Origin：Dried Seafood & Groceries / China
🌱 About the Producer：
Dried Seafood is a food in coastal areas of China. Among them, "abalone fin belly" is a mixture of abalone, sea cucumber, shark fin and fish maw (fish maw). North-South goods (日本語：干物) involve firewood, rice, oil, salt, sauce, etc.
🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Loligo chinensis
Chinese Name：魷魚乾
Other Names：Dried Squids
Product Description：Dried squid is made from calamari and squid, both of which have thin endoskeletons, and can be divided into long squid and oval squid according to the shape of the fish. Squid inhabits the bottom of the general continental shelf, swims near the shallow sea during the breeding season, lays eggs on the bottom of the sea, and attaches to objects such as algae or sinking wood. A closer look at the side of its feet protrudes into tentacles, with many suction cups attached to catch and hold prey; the base surrounds the head, and the mouth has a tongue and a hard horny beak, which can kill small creatures and shred small pieces , but also fish, shellfish, crustaceans, etc. as food. The coat part is a thick muscle layer with a funnel attached, which tightly wraps the visceral sac. When the coat cavity is filled with water, the water is quickly ejected from the funnel, and the body is moved forward by its reaction force. It is a fast-growing variety and can reproduce within a few months, but its lifespan is short, only 10 to 18 months.
The squid is widely distributed in the Pacific Ocean, Atlantic Ocean, Japan, Taiwan, China, South Korea, Southeast Asia and New Zealand. There are many varieties of squid, including Argentine squid, New Zealand squid, American red squid, and Western Pacific red squid, but they are available throughout the year depending on the place of origin. The squid produced in China is rich in May to August. The squid used in Hong Kong's catering mainly comes from the offshore areas of southern Fujian, Taiwan, Guangdong and Guangxi in China, as well as the offshore areas of the Philippines, Vietnam and Thailand. Most of the squid in the Hong Kong snack market comes from South Korea.
Variety：Large squid will be processed in the form of skewers, and the famous dried products are Kowloon hanging slices. Thin and ink-like, together they are used as squid tubes, and the freshest and more famous ones are the rocket squid from the South China Sea. Divided into two categories by shape. 1.
Oval shape: It is the dried product of calamari. The proportion of the feet to the body is much shorter than that of squid. The squid has no holes in the cornea of the eyes, so it is classified as "eyes closed". 2.
Long shape: It is the dried product of squid, and its quality is better than that of calamari. Squid eyes have holes in the cornea, which are classified as "open eyes".
Supply Season：Hong Kong is supplied throughout the year. However, after the fishing period, the output is the most abundant, and there are diverse varieties. The harvest period is from June to August every year.
Storage Method：Squids are usually hung for drying, so they are called hanging pieces.
Usually sealed and stored in a cool and dry environment, covered with plastic bags and stored at room temperature for 4 to 5 months. Store in the refrigerator as needed for at least 3 years.
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
There are no literature reports.
Cooking Skills：Generally, the processing of dried squid for cooking is very simple, soak it with a small amount of warm water on the cover, wait for 5 to 10 minutes, the body will slightly expand and become soft, remove the impurities and hairs in the cavity, wash, pick up, and drain the water. Soup is ready. In hong kong's authentic snacks or car stalls, the dried squid is soaked in alkaline water opened with a little baking soda for several hours, and then rinsed and soaked in running water for three hours to remove the smell, so that the squid will grow to several times its size. Become a "glass squid".
Notes：Drying squid depends on the weather. Autumn and winter are the best seasons for drying fish when the sky is high and the air is crisp, the sun is sufficient and the humidity is low. .
Dish：
Charcoal grilled squid, squid steamed patties.
Pre -order once a week. The supply depends on the delivery situation, or it will be shipped separately.
👩🏻🍳 Suggested Serving：
Recipe: Squid dried
🥗 Product Line：
Dried Squids
🔅 Remark：
If the customer finds any damage or send the wrong goods, please call us within two working days notifying us. The goods of this online store can be arranged to change the goods when retaining the original packaging.
🚚 Supply Period：
Annual supply
🥘 Recipe：
Dried Squids
