1. Origin and Famous Dried Squid Regions:
Dried squid is a product processed by naturally sun-drying fresh, delicious squid that has just been caught. This process helps the squid retain its natural sweetness while creating its characteristic chewy texture.
Vietnam has a long coastline with many rich fishing grounds, which is an ideal condition for the development of squid fishing and processing. Some regions famous for their high yield and quality of dried squid include:
- Phu Quoc (Kien Giang): Phu Quoc dried squids is famous for its thick body, sweet and fragrant meat.
- Con Dao (Ba Ria – Vung Tau): Squid here is highly rated for its freshness and quality.
- Quang Ninh: The Northeast coastal region also has many delicious types of squid processed into dried squids.
- Central provinces (Quang Ngai, Binh Dinh, Nha Trang,…): Places with a long tradition of making dried squids with their own secrets.
2. Nutritional Value of Dried Squid:
Dried squid is not only delicious but also offers many nutritional values. According to research, dried squids contains:
- Protein: High protein content, essential for the body’s growth and recovery.
- Minerals: Rich in calcium, phosphorus, iron, zinc,… playing an important role in many physiological functions.
- Vitamins: Contains some B vitamins.
- Low in fat: Compared to other meats, dried squids has a relatively low fat content.
However, it should be noted that dried squids also contains cholesterol, so it should be consumed in moderation.
3. An Indispensable Dish on Drinking Tables and Dishes Made from Dried Squid:
Dried squids has long become a familiar “appetizer” for Vietnamese people. Simply grilling it over charcoal or alcohol and tearing it into small pieces to dip in chili sauce makes for an attractive snack to enjoy.
In addition, dried squids is also processed into many other delicious dishes such as:
- Dried squid salad (Gỏi mực khô): A refreshing dish combining the sweetness of squid, the sourness and spiciness of various vegetables and spices.
- Tamarind-glazed dried squid (Mực khô rim me): A rich dish with an appealing sweet and sour taste.
- Stir-fried dried squid with garlic and chili (Mực khô xào tỏi ớt): A spicy and fragrant dish.
- Dried squid soup (Canh mực khô): A naturally sweet and nutritious soup.
4. Main Export Markets:
With increasingly improved quality and distinctive flavor, Vietnamese dried squids has been conquering many demanding markets worldwide. The main export markets for Vietnamese dried squids include:
- Asia: China, Japan, South Korea, Thailand,… are major consuming markets.
- Europe: Some European countries also have a demand for importing Vietnamese dried squids.
- North America: The Vietnamese community in the United States and Canada is also a potential market.
To further enhance its position in the international market, Vietnamese businesses are focusing on improving product quality, ensuring food safety and hygiene standards, and building a brand for Vietnamese dried squid.
In summary, dried squids is not only a specialty dish but also a unique part of Vietnam’s culinary culture. With its inherent potential and quality, Vietnamese dried squids promises to continue reaching far in the export market, bringing the taste of the sea to international friends.
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