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Discovering the Flavor of the Sea
Dried squid, a symbol of Vietnamese cuisine, is not only a familiar snack but also a unique cultural feature of coastal regions. From offshore fishing boats to bustling markets, dried squid has become the pride of Vietnamese fishermen. According to statistics, Vietnam exports thousands of tons of dried seafood annually, with dried squid accounting for a significant proportion (Report from the Vietnam Association of Seafood Exporters and Producers, 2023). But what makes dried squid so special? Is this dish truly good for health, and how can one choose quality dried squid in a diverse market? This article will deeply analyze the nutritional value, cultural significance, and challenges related to dried squid, providing a comprehensive perspective.
The Journey From Sea to Table
Origin and Processing
Dried squid originated from the food preservation needs of Vietnamese fishermen, especially in coastal areas like Phu Quoc, Khanh Hoa, and Quang Ninh. After catching, fresh squid is cleaned, gutted, and sun-dried or machine-dried to maintain its freshness for a long time. There are two main drying methods: hanging (maintaining the squid's shape and beautiful skin) and drying on racks (suitable for large-scale production) (Khanh Hoa Specialties, 2023).
This process not only preserves the squid but also enhances its natural sweetness and characteristic chewy texture. According to research, dried squid contains 60.1g of protein per 100g, surpassing many other foods like beef (26g/100g) (Phuc Gia Seafood, 2023). However, compared to other dried seafood products like dried fish or dried shrimp, dried squid has a higher price, ranging from 600,000-1,100,000 VND/kg depending on the type.
Nutritional Value from a Scientific Perspective
Dried squid is not just a snack but also a rich source of nutrients. A 100g serving of dried squid provides 291 kcal, 60.1g of protein, 4.5g of fat, and no fiber. Additionally, dried squid is rich in minerals such as phosphorus (supports bones), zinc (boosts immunity), and selenium (antioxidant). Vitamins B2, B3, and B12 in dried squid help reduce headaches, regulate blood sugar, and protect cardiovascular health (Nang Seafood, 2023).
However, its high cholesterol content (221mg in 85g cooked, accounting for 74% of daily needs) is a point to note. Compared to dried shrimp (295mg cholesterol/100g), dried squid has a lower cholesterol level but still needs to be consumed in moderation, especially for people with cardiovascular problems. Below is a comparison table of the nutritional composition of dried squid and dried shrimp:
| Component | Dried Squid (100g) | Dried Shrimp (100g) |
|---|---|---|
| Calories | 291 kcal | 253 kcal |
| Protein | 60.1g | 48.7g |
| Fat | 4.5g | 2.1g |
| Cholesterol | 221mg (85g) | 295mg |
| Phosphorus | 221mg | 306mg |
Source: Nang Seafood, 2023.
Culinary Culture and Social Impact
Dried squid is not just food but also a part of Vietnamese culture, especially in gatherings of friends or family. Dubbed the "national drinking snack," grilled dried squid often appears on the table with beer, creating a close and intimate atmosphere. In addition, dried squid is also a luxurious gift, especially sun-dried squid – a type of squid dried only once to retain its softness and freshness.
From a social perspective, dried squid reflects the lifestyle of Vietnamese fishermen, who depend on the sea. However, the dried squid market is facing the problem of fake squid, made from rubber or low-quality squid, affecting consumer health and the reputation of the seafood industry (Wikipedia - Dried Squid, 2023). Compared to real dried squid, fake squid often has an unusual color (like purple when grilled) and lacks natural sweetness.
The Future Flavor of Dried Squid
Dried squid is a perfect combination of nutritional value, unique flavor, and cultural significance. Although it offers many health benefits such as supporting muscles, bones, and cardiovascular health, consumers need to be cautious about its cholesterol content and the risk of fake squid on the market. To fully enjoy this dish, choose reputable sources like Le Tan Ke market (HCMC) or brands like Bep Co Tam. In the future, research on sustainable processing methods for dried squid and cholesterol reduction could open new opportunities for the Vietnamese seafood industry. Readers can start by trying to grill dried squid at home or learning more about dishes made from dried squid to explore the taste of the sea.
References:
- Vietnam Association of Seafood Exporters and Producers (2023). Vietnam Seafood Export Report. https://vasep.com.vn/
- Khanh Hoa Specialties (2023). Differentiating between line-caught dried squid and net-caught dried squid. https://dacsankhanhhoa.org/phan-loai-muc-kho-cau-va-muc-kho-cao-bai-6/
- Phuc Gia Seafood (2023). The health benefits of dried squid. https://haisanphucgia.com/tac-dung-cua-muc-kho/
- Nang Seafood (2023). Things you should know about dried squid. https://haisannang.com/blogs/news/nhung-dieu-ban-nen-biet-ve-muc-kho
- Nang Seafood (2023). The health benefits of dried squid for humans. https://haisannang.com/blogs/news/tac-dung-cua-muc-kho-doi-voi-suc-khoe-con-nguoi
- Wikipedia (2023). Dried squid: An overview of Vietnamese dried squid. https://vi.wikipedia.org/wiki/Mực_khô
- Bep Co Tam (2023). Buy delicious Quang Ninh dried squid in Hanoi. https://bepcotam.vn/muc-kho.html
