Salted squid issquid orcuttlefishcured with drysalt and thuspreserved for later consumption.Drying orsalting, either with dry salt or withbrine is a widely available method of seafood preservation.[1] Salted squid is often mistaken withdried shredded squid, which is specifically shredded and seasoned dried squid. The salted squid production method is similar tosalted fish and often considered as a specific variant of salted fish. Salted squid is commonly found in coastalAsian countries, especiallyIndonesia, Malaysia, Thailand,Vietnam, Taiwan, Hong Kong, Southern China, South Korea and Japan.
The squid meat is washed with dilute brine or seawater to wash off contaminants on the surface. Draining is followed by salting. The salting process can be done in wet method — by soaking squids in brine solution, or in dry salting — by sprinklingsalt upon squids. The process is followed by sun drying.[1] In East Asian countries, such as Japan and China, dried salted squid are usually gutted and flattened prior to sun drying. In Indonesia however, dried salted squid are usually not gutted and remain in its cylindric form.
In Indonesia, dried salted squid is one of the popular processed seafoods available in traditional markets. Usually salted dried squid are washed and fried, eitherdeep fried orstir fried, and consumed as a side dish withsteamed rice. Stir fried cuttlefish might be cooked in greensambal chili paste.[2]
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