Squid Skin On or Off ，which is better?

 

  First of all, the peeled squid can significantly improve the taste, making the meat more tender and smooth, and is especially suitable for the elderly and children to eat. Peeling can also reduce the fishy smell and make the dish taste purer. From a health perspective, the skin of squid contains a relatively high amount of cholesterol. Peeling it helps control blood lipid levels. Not only that, the skin of squid is prone to adsorb pollutants in seawater. Peeling it can reduce the risk of ingesting harmful substances such as heavy metals. For cooking methods that pursue a refined taste, such as sashimi or stir-frying, peeling is usually a better choice.

  If choose to keep the squid skin, you can retain more nutrients because the skin is rich in collagen and trace elements. The peeling process is rather troublesome and requires certain skills. Improper handling may waste the ingredients. Moreover, some chemical components are needed for processing. From an environmental protection perspective, discarding the skin would cause a waste of resources. In fact, these parts can be processed and utilized. Squid cooked with its skin on is more chewy and is suitable for cooking methods such as barbecuing that require maintaining its shape. Some local specialties even make special use of the unique texture of the skin.

 

Whether to peel or not should be determined based on specific circumstances. In daily home cooking, if it is for the elderly or patients to eat, it is recommended to remove the skin. Young people can retain the skin when consuming it to obtain more nutrients. When purchasing, observe the skin condition. The skin of fresh squid is closely attached to the meat. If it is easy to peel off, it may not be fresh. Washing the skin with salt water before cooking can effectively remove impurities, preserving nutrients while reducing health risks.