Far Eastern squid has dense, homogeneous meat with a characteristic fishy taste and a slight sweet note. In cooking, the carcasses and tentacles of the mollusk are used, and they are equally tasty and nutritious. The process of cooking carcasses and tentacles is no different, except for stuffing, in this case, small squid carcasses are taken. Squid is served on the table in salads or as separate dishes in boiled or fried form. It is also delicious in salted or pickled form.
