Architeutis, or giant squid, is a huge clam that grows up to 18 meters and can weigh up to 1 ton. A giant squid lives in the subtropical and temperate waters of the oceans at a depth of up to one kilometer and is a favorite hunting object for sperm whales. To study giant squid in 1856, Iapetus Stenstrup, a Danish scientist, began. He compared the proportions of ordinary squids with the size of the beak of a giant clam, which was thrown ashore in Denmark.
The first meeting of a man and a giant squid took place in 2006 and was recorded on film. Then a giant squid was caught seven meters long, it was a female. But, unfortunately, it was not possible to catch this giant alive, since he died from injuries sustained when boarding the ship.
Squids are in great demand, because the meat tastes good. In terms of nutrients, the fillet of giant squid is not inferior to the meat of some fish and domestic animals. Protein in the edible parts of squid accounts for about 80% of solids. Giant squid meat is rich in amino acids such as methionine, tyrosine and tryptophan, as well as vitamins B6, PP, iodine and iron.
There are many ways of technological processing of squid meat, but it retains the greatest nutritional value when blanching with steam for 3-5 minutes. Giant squid meat dishes are popular among residents of the Far East, in France, Spain, Italy, the USA, Greece and Portugal. The dried giant squid is considered to be a special type of delicacy; suckers cut off from tentacles are also appreciated in a pan. To prepare a dish from large pieces of squid body, you must first beat it off. From squid meat you can cook a lot of delicious and varied minced dishes, such as meatballs, meatballs, zrazy, meatballs, meats, and pies. To obtain tender minced meat, squid carcass is twice passed through a meat grinder, in addition, for softness, you need to add milk. Stuffed frozen meat should be stored in the freezer at low temperatures; thawing of minced meat is not allowed.
Giant squid: recipe for cooking.
- Jellied squid with horseradish.
Ingredients: 700 grams of squid fillet, 1 liter of water, half a lemon, one large carrot, parsley, one onion, salt, spices. For jelly: gelatin (12 grams), broth and egg.
Wash squid fillet, boil in salt water and cool. Prepare jelly, for this, previously noticed gelatin is dissolved in two glasses of broth, boil and strain. Introduce whipped egg white (for clarification), mix thoroughly, bring to a boil again and strain again. Next, pour half the resulting jelly into a deep baking sheet, so that a half centimeter layer is obtained, and allow to solidify. In the cold season, to accelerate the hardening, you can put the pan on the balcony or loggia (only if there is no sub-zero temperature). The second half of the jelly can be wrapped so that it does not have time to freeze, but if it does happen, it can be slightly warmed up. After the jelly has frozen in the pan, it is necessary to put boiled, cooled and cut into slices of squid on it. Garnish with carrot slices, lemon slices, herbs, pour the remaining jelly and cool. It is recommended to serve horseradish with aspic squid.
- Squid with mayonnaise.
Ingredients: 800 grams of frozen squid fillet, 200 grams of mayonnaise, onions, black pepper, salt.
Thaw squid meat at room temperature, wash, remove the film and boil in salted water. Chilled squid fillet cut into strips and add chopped onion, mayonnaise and spices. Mix thoroughly, serve chilled, store in the refrigerator for no more than two days.
- Squid in a nut batter.
Ingredients: 450 grams of squid meat, 100 grams of nucleoli of any nuts, 120 grams of flour, 2 cups of breadcrumbs or breadcrumbs, egg, vegetable oil, salt, water.
Peel, squeeze, gut, gut, wash, dry and gently cut the squid into rings. Thoroughly chopped nuts and breadcrumbs (breadcrumbs) thoroughly mixed. Beat the egg with a tablespoon of water and the same amount of vegetable oil, add salt to taste.
Squid, chopped into rings, fry in a large amount of heated oil, dipping them first in flour, then in an egg and finally in a nut-and-bread mixture.