Fangchenggang Squid

Fangchenggang Squid

　　Squid belong to the class of mollusks and are a type of cuttlefish. They have a conical body, pale in color with light brown spots, a large head, and ten tentacles at the front. The fleshy fins at the tail end are triangular in shape. They often swim in schools in waters about 20 meters deep. There are currently two types of squid commonly seen in the market: one with a relatively plump body called "Loligo"; and another with a slender body called "Ommastrephes." The smaller Ommastrephes are commonly referred to as "small tubes."

　　The Loliginidae family (Loliginidae; squid), a family within the class Cephalopoda, is commonly referred to as squid. There are about 50 species. They are often active in the upper-middle layers of shallow seas, with a vertical movement range of up to over a hundred meters. They feed on krill, sardines, silversides, and anchovies, but are also preyed upon by predatory fish. Their eggs mature and are laid in batches, enclosed in gelatinous egg capsules. Each capsule contains anywhere from a few to several hundred eggs depending on the species, and the number of eggs laid varies greatly among species, ranging from several hundred to tens of thousands. The Chinese squid (commonly known as "squid"), has tender flesh, and its dried form is called "dried squid," which is particularly prized for its taste. It enjoys a high reputation in domestic and international seafood markets, with an annual yield of 40,000 to 50,000 tons. Major fishing grounds are located in the offshore areas of southern Fujian, Taiwan, Guangdong, and Guangxi in China, as well as near the coasts of the Philippines, Vietnam, and Thailand.

　　Squid are among the most famous delicacies of the sea. They are of premium quality, containing a large amount of protein and a small amount of fat, as well as vitamins A, B1, and B2. They can be eaten fresh or dried, and are an indispensable seafood delicacy at banquets.

　　(Fangchenggang)