fresh raw squid
-
- Posts: 143
- https://cutt.ly/meble-kuchenne-wroclaw
- Joined: Thu 24 Nov 2005 01:01
- Location: not the U.S.A.
- Contact:
fresh raw squid
High in protein. Any objections?
No objections as far as I know and I like its taste. Its quite 'a bite', but its toughness is welcome as an alternative to all that very easy to eat fish, yolks and juices. I can happily say that in my case they served it after it had been killed and cut to slices.
Actually, compared to (other) fish its not high in protein.
22% tuna
20% salmon
19% mackerel
18% herring
16% scallops
15.6% squid
9% oysters
Actually, compared to (other) fish its not high in protein.
22% tuna
20% salmon
19% mackerel
18% herring
16% scallops
15.6% squid
9% oysters
Other
I have enjoyed cuttlefish as well as squid; it has a very good texture.
They have very beautiful eyes and manners of curiosity in tanks in restaurants; they are a beautiful creature.
They have very beautiful eyes and manners of curiosity in tanks in restaurants; they are a beautiful creature.
RRM wrote:
How do you think our digestion handles a rubbery chewy Squid, verses a soft piece of Salmon? And would there be any benefit from eating it or not eating it with respect to other fish flesh???
Avalon
I've eaten Squid quite a lot (though never killed and fresh in front of me) and find it amusing how we differ in our tastes. I find it quite a 'bite' also as in chewey, but I find it fairly flavorless and tasteless. Not that I don't like it, however I'm not really sure why I do.No objections as far as I know and I like its taste.
How do you think our digestion handles a rubbery chewy Squid, verses a soft piece of Salmon? And would there be any benefit from eating it or not eating it with respect to other fish flesh???
Avalon
That does not depend on the texture of it (regarding bite), but on the level of anti-nutrients, fiber, connective tissue etc.avalon wrote:How do you think our digestion handles a rubbery chewy Squid, verses a soft piece of Salmon?
I think its just very tough muscles, because when I chew on it, I dont notice any residual connective tissue, but maybe there is some that i havent noticed.
No, no more than then combining other foods, which supplies you with balanced intake of nutrients.And would there be any benefit from eating it or not eating it with respect to other fish flesh???
I hear you, but its not the extend of toughness of the texture that determines digestibility, but the presence of fiber, anti-nutrients etc. Only if the extend of toughness is determined by the ratio of connective tissue present, then this may determine how fast it can be digested, though not digestibility. Connective tissue is more like 'a box' or 'pillars' supporting flesh, where as fiber is more like the structure of the flesh itself.