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Squid explained

Squid is a popular food staple in many parts of the world, especially in Asian and Mediterranean cuisines. It is quickly gaining in popularity due to its perceived value and high profit margin, making it an enticing and appetizing choice for both restaurateurs and customers. Characteristics: Squid are fished in the oceans off the coasts of Thailand, China, India, Japan and Argentina. Their firm, white flesh has a mild, slightly sweet flavour reminiscent of hazelnuts. Over 300 species of squid have been identified, although the most common are the Loligo and the Illex. While squid can range in size from tiny to giant, commercially caught squid usually measure 12 inches or less. Depending on how they are cooked, squid can be a smart choice for health‑conscious consumers: they are low in calories, high in protein, and contain no saturated fat. Use: A highlyversatile food, squid can be cooked in just a few minutes over high heat or slowly over low heat. From the popular breaded and deep-fried incarnation to marinated and grilled, squid can be prepared in a number of different ways and eaten atop a salad or as a main course. Squid can be stuffed, paired with shrimp, crab or fish, or even tossed with pasta or rice. Size: Squid is sold by the tube (length in inches) or by the kilogram (pieces). To ensure product uniformity, Ocean Jewel sells its squid only in tubes (inches), for example, “tubes and tentacles 3-5” means that the tube (body) measures 3-5 inches. It does indicate the number of tubes. Ocean Jewel squid are always uniform in quality and are naturally tender. All of our products come with a 100% net weight guarantee. They are sold according to their actual weight—you never pay for water or ice. Text by Stéphane Morine, Ocean Jewel