A giant squid. Recipes of delicious dishes

Architeutis, or a giant squid, is a huge shellfish that grows to 18 meters and can weigh up to 1 ton. Inhabits a giant squid in the subtropical and temperate waters of the world ocean at a depth of one kilometer and is a favorite object of sperm whales hunting. To study the giant squid in 1856 began Japetus Stenstrup, a Danish scientist. He compared the proportions of ordinary squid with the size of the beak of a giant mollusk that was thrown onto the shore of Denmark.

The first meeting of a man and a giant squid occurred 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, as he died of injuries sustained during the ascent to the ship.

Squid is in great demand, because meat has a pleasant taste. According to the content of useful substances, giant squid fillets are not inferior to meat of some fish and domestic animals. The share of protein in the edible parts of squid accounts for about 80% of dry matter. The meat of giant squid 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 during blanching by steam for 3-5 minutes. Dishes from giant squid meat are popular with residents of the Far East, France, Spain, Italy, the US, Greece and Portugal. A special type of delicacy is a dried giant squid, and dried poultry suckers, cut off from tentacles, are also valued. To prepare a dish from large pieces of the squid's body, it must first be repulsed. From the meat of squid, you can prepare a lot of delicious and varied minced dishes, such as meatballs, cutlets, zrazy, meatballs, whites and pies. To get tender stuffing, the squid's carcass is twice passed through the meat grinder, in addition, for softness it is necessary to add milk. Frozen minced meat should be stored in the freezer at low temperatures, unfrozen minced meat is not allowed.

Giant squid: a recipe for cooking.

1. Filled squid with horseradish.

Ingredients: 700 grams of squid fillets, 1 liter of water, half a lemon, one large carrot, parsley, one onion, salt, spices. For jelly: gelatin (12 grams), broth and egg.

Squid fillets wash, boil in salt water and cool. Prepare the jelly, for this pre-noticed gelatin dissolve in two glasses of broth, boil and strain. Enter the beaten egg white (for clarification), mix thoroughly, bring to a boil again and strain again. Next, pour into the deep baking tray half of the resulting jelly, so that a layer of half a centimeter is obtained, and let it freeze. In the cold season, to speed up the hardening, you can take a baking tray on a balcony or a loggia (only if there is not a sub-zero temperature). The second half of the jelly can be wrapped up, so it does not have time to freeze, but if it does happen, it can be heated up a little. After the jelly in the baking pan is frozen, it is necessary to put on it boiled, cooled and cut into pieces of squid fillets. Garnish with carrot slices, lemon slices, greens, pour the remaining jelly and cool. It is recommended to serve horseradish with squid.

1. Squid with mayonnaise.

Ingredients: 800 grams of frozen squid fillets, 200 grams of mayonnaise, onions, black pepper, salt.

Squid meat unfrozen at room temperature, wash, remove the film and boil in salted water. Cooled squid fillets cut into strips and add chopped onions, mayonnaise and spices. Stir thoroughly, serve chilled, store in the refrigerator for no more than two days.

1. Squid in nut hazel.

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.

Squid, clean, scrape, gut, wash, dry and gently cut into rings. Finely chopped nuts and bread crumbs (breadcrumbs) mix thoroughly. Beat the egg with a tablespoon of water and the same amount of vegetable oil, add salt to taste.

Squid, cut into rings, fry in a large amount of preheated oil, pre-dipping them into flour, then into the egg and finally into the nut-bread mixture.