Squid
The squid is a pelagic and gregarious animal, they move a lot and form large banks, they usually move vertically, and at great depths. It is also often called a squid or squid, it is a cephalopod mollusk and lives in depths of up to 600 meters.
The squid is usually in open water, due to its great mobility, it feeds on fish, invertebrates and crustaceans. The squid has some pigment cells called chromatophores, that allows them to change their external color and it is the way they use to communicate with each other, the squid also uses it to hide from its enemies.
The squid has a muscular and flexible body, the ink that the squid has stores it on top of the rectum and expels it through a siphon, and uses it as a distraction weapon to escape its enemies.
Research on squid, have discovered that its ink, apart from flavoring different foods, contains a series of amino acids and polysaccharides widely used in some diseases such as depression, for its active ingredients.
The squid has a series of characteristics, they are head and spherical body with 2 dorsal fins, and with a shape of their rhomboidal body they usually measure between 2 and 3 meters from the mantle. The squid's jaws have a curved beak shape, and around the mouth it has 8 arms with suction cups and two contractile tentacles.
The way to reproduce the Squid is to approach the coasts, and put capsules of up to 15 cm in which they contain about 90 eggs. Squid can achieve an almost transparent appearance due to chromatographic cells.
Squid has several types: European Squid Todarodes Sagittatus is similar to squid, but its nutritional value is lower than squid. They have a light color, elongated shapes and measure between 20 and 25 cm.
Loligo Forbesi veined squid are pink or whitish, males can reach 95 cm, and are usually between the surface and 400 m deep.
The Patagonian Loligo Gahi squid are moderately elongated, and their rhombic fins represent 40 0 50% of their length, they feed on small fish and their location is between the Pacific and the Atlantic from Peru to Argentina.
Gastronomically speaking, squid is highly appreciated in all the kitchens of the world, both for its energy contributions and its facility to include it in different diets. Squid can be made in different ways, roasted, grilled, stewed and in its own ink, and in a host of dishes that make this cephalopod practically essential in our gastronomy.
