Production
Processed products
1. Dried squid
Dried squid is produced after removal of the internal organs.
To laymen, dried squid is often viewed as a single product.
However, there are actually many types of dried squid in trading,
classified by production methods and sometime commonly used
trade names. The table below lists all different types of dried
squid by their respective production methods or commonly used
trade names:
Name according
to production method
|
Name according
to market
|
Stock squid |
|
Migakigami
Kamiban dried squid
|
|
Migaki
dried squid
|
shiro
dried squid
|
Doryteuthis
bleekeri |
|
Sasa
dried squid
|
|
|
Migaki
kensaki dried squid
|
Loligo
edulis edulis |
Nami
dried squid
|
Ichiban
dried squid
(Kensaki dried squid)
|
|
|
Budo
dried squid
|
Lolligo
budo |
|
Niban
dried squid
|
Todarodes
pacificus |
|
Tobi
dried squid
|
Flying
squid |
|
So
dried squid (Mizu dried squid)
|
|
Biko
dried squid
|
Biki
dried squid
|
Sepioteuthis
lessoniana |
Otafuku
dried squid
|
Niban
marugata dried squid
(Otafuku fried squid)
|
|
Fukuro
dried squid
|
Fukuro
dried squid
|
|
Kiko
dried squid
|
Kozuke
dried squid
|
Sepia |
Somobishi
dried squid
|
Komozoki
dried squid
|
Lycidus |
Maruboshi
dried squid
|
|
|
Processing of dried squid (Ichiban dried squid)
a. 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.
b. 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.
c. 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.
Dried squid quality
There are differences in the quality of dried squid depending
on the intended use, the squid caught and the drying process.
Japan's Agricultural Standard has laid down a special procedure
of examination. Trading of dried squid is based on the standards/
grades listed in the table below.
These inspection grades are applicable to ichiban migaki dried
squid and niban migaki dried squid, in addition to other types
of dried squid.
|
