Tips

“How to Choose Fresh and Safe Squid: Avoid Bleached Squid”

The unscrupulous practice of selling spoiled squid is rampant in markets, where vendors prioritize profit over consumer safety. These vendors treat squid with chemicals to mask the spoilage, making it appear fresh and selling it at a lower price to attract unsuspecting consumers. The treated squid has a dull white color and low elasticity, and even though the offensive odor is removed, a faint but unpleasant smell remains.

Administrator

31 August, 2024

How Is Spoiled Squid Whitened?

In recent months, authorities have frequently discovered locations where spoiled squid is whitened and sold to the market. They are soaked in industrial hydrogen peroxide to remove dark stains and discolored edges caused by spoiled squid.

After whitening, the squid will be soaked in vinegar or salt to eliminate the bitter taste and pungent odor of hydrogen peroxide.

Harmful Effects of Consuming Whitened Squid

According to medical professionals and nutrition experts, consuming whitened squid can damage the digestive system and lead to intestinal inflammation.

Long-term consumption of whitened squid allows toxins to accumulate in the body, affecting liver function and increasing the risk of cancer.

Differentiating Whitened Squid from Fresh Squid

Fresh Squid	Whitened Squid
Color	The outer skin is pink, and the meat is translucent white when peeled.	Murky white.
Squid Eyes	Eyes are shiny and black.	Eyes are cloudy and dull, and the meat around the eyes is tender.
Shape	The whole squid is firm, and the outer skin is intact. The tentacles are securely attached, and the ink sac is intact.	The tentacles fall off easily, and the ink sac is damaged or broken. The color of the tentacles and the body is inconsistent.
Flavor	It has a natural fishy smell and a strong scent of seawater. It is crispy and chewy after cooking.	It has an unpleasant, strong odor. It tastes bitter, soft, and mushy after cooking.
Elasticity	High elasticity, firm meat.	Low elasticity, and the meat dents when pressed.
Sensory	The squid is firm, and the outer membrane is shiny.	Slimy substance oozes out when pressed. When soaked and squeezed, it releases a lot of foam.

Tips for Buying Fresh Squid

Be cautious of places with unusually low squid prices, and don’t be lured by cheap offerings.

Purchase squid from reputable supermarkets and stores to ensure its quality and protect your health and that of your family.

Avoid buying pre-peeled or pre-cut squid. If you buy from a market, choose whole squid with intact outer skin, and ask the seller to peel and cut it for you.

For more information, see:

References: baomoi.com, cooky.vn

With this information, we hope that you can distinguish whitened squid from fresh squid to protect your family’s health.

Frequently asked questions

When choosing fresh squid, look for a glossy, translucent skin with a moist appearance. The eyes should be clear and protrude, and the flesh should be firm and elastic. Avoid squid with dull, dry skin, cloudy eyes, or a strong ammonia smell.

High-quality squid will have a fresh, mild seawater scent. The gills should be reddish-brown, and the ink sac should be intact and full. Fresh squid will also have a curved shape and feel heavy for its size.

Bleached squid has been treated with chemicals to improve its appearance, but this affects the taste and texture. Look for natural-looking squid with a creamy white to pale pink color. Avoid squid with an unnatural bright white color, as this is a sign of bleaching.

Consuming bleached squid may pose health risks due to the chemicals used in the bleaching process. These chemicals can include peroxide, sodium tripolyphosphate, and even ammonia. Side effects may include allergic reactions, digestive issues, and in severe cases, respiratory distress.

Wild-caught squid tend to have a better flavor and firmer texture compared to farmed squid. They are also less likely to have been treated with chemicals or antibiotics. However, wild-caught squid may be harder to find and can be more expensive.

Fresh squid should be refrigerated and consumed within two days of purchase. It can also be frozen for up to three months. Store it in a sealed container or vacuum-sealed bag to prevent dehydration and odor absorption.