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Mollusks in the kitchen: Squid Alloteuthis media Linnaeus 1758

Mollusks in the kitchen: Squid Alloteuthis media Linnaeus 1758


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Classification and fishing area

Phylum: Mollusca
Class: Cephalopoda
Order Teuthida
Family: Loliginidae
Kind: Alloteuthis
Species: A. media

Fishing area: a common species in the western Mediterranean, in the upper Adriatic and in the Tunisian-Libyan area; in the eastern Atlantic of the British Isles. Pelagic species normally present between 20 and 300 m of depth, with seasonal migrations. Fishing seasonality: all year round with peaks of greatest catch during the autumn.
Fishing systems: bottom trawls and purse seines.

squid Alloteuthis media (photo www.ictioterm.es)

squid Alloteuthis media (photo http://pescatorisportiviabruzzesi.blogspot.it)

Purchase and conservation

If it is really fresh, it has a grateful smell, firm and light-colored and pearly flesh, moist but not wet, intact and firm tentacles that do not break by pulling them. The ink bag reveals the actual freshness of the squid because it has a metallic color and an oily consistency in the freshly caught specimens while it is opaque and lumpy if they are defrosted.
It is normally more perishable than the other cephalopods and the smaller it is, the more perishable it is. It can therefore be kept in the refrigerator for about 24 hours up to 2 days if it is a large specimen. It keeps well even in the freezer, clean and ready for cooking, up to about 3 months.

Use in the kitchen

It is necessary to eliminate the calamus, that is, that kind of transparent pen present in the bag, the ink bag and the one with the yellow substance, then the beak that is between the tentacles and the eyes. To do this, you must separate the tufts from the head, but in the case of very small squid, try to leave them whole by discarding only calamus and beak.
If necessary, only the larger specimens are peeled and must be cut before cooking, unless they are stuffed; in this case, the tentacles and fins, well chopped, are added to the filling. Before cooking, the squid should be washed under running water and left to dry very well and, if they are to be fried, dry with kitchen paper.
The choice of cooking method must be made taking into account the size of the squid. Those of medium size are the most versatile, suitable for stews, fries, salads and to be stuffed. The very small ones are perfect for salads and frying. However, the cooking time must be rather short or the squids become chewy.

Fried squid
Wash the squid, remove the transparent cartilage pen, the skin that covers the bag and the beak, and dry them.
Pour a few tablespoons of flour and part of the calamari into a paper food bag; close the bag and shake it so that the flour covers the molluscs, then, without touching them, drop them in a sieve so that they release the excess flour; flour the remaining squid in this way.
Heat abundant oil in a pan and fry the squid several times; drain them and collect them, without overlapping them, on a sheet of fried paper. Serve with a few lemon wedges.

Nutritional values

Nutritional values ​​100 grams: 92 kcal
Composition:
Fat 1.38 g
Carbohydrates gr 3,08
Proteins 15.58 g
Fibers 0 gr
Sugars 0 gr
Water 78.55 g
Ashes gr 1.41

Sources
www.distrettopesca.it
www.asa-press.com
www.cucina.corriere.it
www.valori-alimenti.com


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