Additional Tips for Choosing High-Quality Dried Squid

To enjoy truly delicious grilled dried squid, the very first and most important step is selecting good-quality ingredients. The flavor and texture of the finished dish depend greatly on how fresh and well-processed the squid is.

High-quality dried squid is usually sun-dried while still fresh. It typically has a naturally white belly and a light pink back, with faint dark speckles that match the squid’s natural skin pattern. When touched, the squid should feel dry and firm, without a strong fishy smell or any sign of dampness. Once grilled, the squid meat should tear into light pink strands that are chewy yet tender, not crumbly or mushy. If the squid looks unnaturally pale or chalky white, it may have been made from spoiled squid that was dried to mask its poor quality.

For premium one-sun-dried squid (mực một nắng), look for pieces with thick bodies and a fine, even powdery coating on the surface. The color should be a fresh pink, and the taste should be naturally sweet. Low-quality squid, on the other hand, often shows dark red patches or scattered reddish spots on the body, back, or both sides—clear signs of deterioration.

Smell is another key indicator. Good dried squid has no harsh or pungent fishy odor. When you touch it, your hands should remain dry and clean, without any sticky or unpleasant residue. The squid body must feel completely dry, firm, and clean, leaving no lingering odor after handling.

Regarding drying methods, dried squid is commonly prepared in two ways: flat-dried and hang-dried. Hang-dried squid usually has a straight body and thicker flesh, often made from line-caught squid. Flat-dried squid tends to be thinner and is commonly produced from trawl-caught squid. Among these, line-caught squid is considered superior in quality and is priced higher due to its better sweetness, firmness, and overall texture.

When choosing dried squid, prioritize pieces with straight bodies and thick flesh, as they will be sweeter and more aromatic when grilled. Additionally, the head should be firmly attached to the body, with plentiful tentacles that are pale pink or whitish in color and relatively straight. These characteristics indicate freshness and careful processing, ensuring the squid will deliver the best flavor and texture once cooked.