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United States · Texas · Williamson| Common Animals Fish Mushrooms Flora |
Loligo edulis |
June: Migration to deeper waters begins, activity gradually decreases.
In Southeast Asia, edible squid is commonly used in fried and stewed dishes Popular as sushi and sashimi in Japan
Inhabits coastal waters of the Pacific Ocean Prefers shallow to mid-depths — 20-150 meters Mostly active at night
Caught at night using light lures and jigs from boats and piers Effective fishing in shallow coastal areas
Active during nighttime, especially in spring and summer Prefers depths from 20 to 150 meters
Average weight: 0.4 kg
Clean immediately after catch, remove innards and skin Meat is firm, tender, with a slightly sweet taste
Mantle: Frying, boiling, stewing, grilling
Tentacles: Frying, boiling
Tentacles: Frying, boiling
Fried edible squid with garlic and pepper (Frying)
Quick aromatic dish with Asian flavors
Quick aromatic dish with Asian flavors
1. Clean squid and cut into rings.
2. Fry with garlic and pepper for 3-5 minutes.
3. Serve with rice or vegetables.
2. Fry with garlic and pepper for 3-5 minutes.
3. Serve with rice or vegetables.
Edible squid stewed with soy sauce and ginger (Stewing)
Rich flavor, good for lunch
Rich flavor, good for lunch
1. Cut squid into strips.
2. Stew with soy sauce and ginger for 15-20 minutes.
3. Serve with rice.
2. Stew with soy sauce and ginger for 15-20 minutes.
3. Serve with rice.
Grilled edible squid with lemon and herbs (Grilling)
Light and healthy dish
Light and healthy dish
1. Marinate squid in lemon juice and herbs for 30 minutes.
2. Grill 5 minutes per side.
3. Serve with vegetable salad.
2. Grill 5 minutes per side.
3. Serve with vegetable salad.
Stuffed edible squid with rice and vegetables (Baking)
Hearty and tasty dish
Hearty and tasty dish
1. Clean squid and prepare stuffing from rice and vegetables.
2. Stuff the mantle and bake at 180°C (350°F) for 25 minutes.
3. Serve with sauce to taste.
2. Stuff the mantle and bake at 180°C (350°F) for 25 minutes.
3. Serve with sauce to taste.