The difference between octopus and squid, one article will teach you to distinguish between octopus and squid

Squid, octopus, and cuttlefish are not unfamiliar in daily life, and they are often seen in restaurant dishes.
In my memory, the taste of these three is very similar, and they are all in vain and Q-bomb after they are cooked.
Until one day I bought the squid myself and needed to make a fried squid myself, but found that it was still translucent after being fired for a long time.
I didn’t know how to make it.
There seemed to be a problem: I don’t know if I bought octopus or squid.
.
So what is the difference between octopus and squid?

The difference between octopus and squid

The difference between octopus and squid

Squid, octopus, and cuttlefish are all mollusks, with tentacles and suckers.

Even the taste after cooking is somewhat similar.

There are many varieties of octopus and squid, large and small.

When the whiskers of the large squid and the tentacles of the small octopus are cut off and looked at separately, it is not even clear who is who.

But if you look away from the local area, you can see the difference between squid, octopus, and cuttlefish as a whole.

Squid is also called soft fish and calamari.

It has many varieties, and fundamentally different varieties have different names.

For example, this kind of squid with a larger trunk is called "Calamari".

The squid's body wrapped in internal organs is tubular, and the feet grow on the top of the head.

We mainly eat tubular bodies (cut into squid rings or squid flowers) and squid whiskers.
They are generally low in price and have the most common taste.
They are the big squid that is usually eaten outside.
The common name of the small soft fish is "Xiaoguanzi".
This may be what some friends in the north call the sea rabbit.
This squid is delicious when it has seeds.

The squid with seeds is also called "cake squid" in the south.

The white particles in the squid's belly are its eggs.
After they are cooked, they are white.

The octopus generally eats thick feet.

Big octopus fiber is strong and needs to be cooked for several hours, so Japanese high-end cuisine has the story of cooking big octopus for an hour, and it is only cooked when it is softened.

It is also popular in Korea to eat live octopus, and it is still moving when it is put in the mouth.

In order to avoid suffocation caused by the octopus sucker sucking in the trachea, the safest way is to chew it 100 times before swallowing, and do not speak.

Nutritional value

Nutritional value

These mollusks are all aquatic foods and meet the basic characteristics of high protein and low fat.

Among them, the cholesterol content of squid is relatively high, which is why many people dare not eat more squid.

However, looking at a cholesterol data alone is not enough to assess whether it is healthy, we need to judge from more latitudes.

1.

Excessive cholesterol in the body does increase the risk of atherosclerosis.
Cholesterol is mainly derived from the body's own synthesis, and cholesterol in food is a secondary supplement.
Therefore, the World Health Organization has already lifted the restriction on the amount of cholesterol intake.

2.

Although squid looks high in cholesterol, its overall fat content is still low.
Compared with foods such as brain flower, bone marrow, and other foods, it is more friendly to people with high blood fat.

3.

The absorption rate of cholesterol is only about 30%.

Fresh and watery

Fresh and watery

Where there is no fresh squid, dried squid and water-fat squid that are soaked and softened by dried squid will be common.

Dried squid is very hard, soaked in water for a few hours, it will still not chew after it is cooked, so you need to use alkaline water to soak the hair.

Alkaline water refers to the aqueous solution of soda ash.
Soda ash is also called soda, and its chemical name is sodium carbonate (Na2CO3).

The squid soaked in alkaline water will become softer and thicker, very, very close to fresh squid, but the color will be slightly red.

However, some businesses are more eager for quick success, and will continue to add quicklime to the alkaline water to make a more alkaline caustic soda solution to soak the hair.
The main component is sodium hydroxide (NaOH), which is more corrosive.

Using such a caustic soda solution to soak squid, the finished product will swell even more and weigh more, but it is prone to rotten after cooking, and it is even more unhealthy.

In the past, in order to keep squid fresh for longer, some illegal merchants even used formalin to soak them.
Over the years, fresh-keeping and cold-chain technologies have become more and more developed, and backward and harmful food preservation methods have gradually withdrawn from the market.

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