Processing of dried squid

As Chinese fisherman introduced to the area of Monterey Bay, squid are attracted to light and are therefore more easily catchable when using a light source as bait. This catching technique is still used today in many places all around the world. After squid are caught, certain processese are taken to dry and preserve them for market.

The following content is a lesson plan designed to teach the process of preparing and drying squid as to be appropriate for distribution.

Materials needed for drying process:

Scalpal or filet knife to make insicions
Latex gloves
container of saltwater
container of freshwater
container for unwanted squid parts
rope for stretching and shaping
mat to lay squid on

Step 1. Preparation

Fresh squid are cut longitudinally in the center of the abdomen. The head is cut in the center and the organs and eyes are removed. The fins, skin, soft shell and beak remain. note*-beak and soft shell not emphasized.

Step 2. Washing

The prepared squid is first washed in seawater to remove contaminants, which adhere, and it is then washed in fresh water to remove the salt.

Step 3. Drying-shaping

There are various drying methods, including suspension drying and skewer drying, but hanging drying is usually employed. Ropes are stretched and the prepared, washed squid are hung in places with good exposure to sunlight. The arms are separated and extended to facilitate drying. The squid are left on the ropes at night, since air circulation is good even then.

The squid are removed from the rope the next day, extended and shaped. The squid are then spread on a straw mat with their backs upward, and they are dried in the sun. They are inverted during drying to continue the process and packed in boxes with a plastic layer at night. The next day, they are removed and again extended and shaped. They are stretched on straw mats until sufficiently dried.