ABSTRACT
Fermented squid is a typical Japanese product. Common squid, Ommastrephes sloani pacificus, is the primary source of raw material. Another squid, Watasemia scintillans, is also used (Tanikawa, 1971). The belly side of the mantle of the squid is split using a knife. The ink sac, liver, and cephalopodium are removed without damage to the mantle. The washed mantle is then cut into rectangular strips (3 X 0.5 cm). The head is split at the central line to remove the jaws and eyes. Salt, ranging from 15-30%, is added to the squid and mixed in a barrel. During the first week, the mixture is stirred two or three times a day. The barrel is then sealed and kept for 3 months. At the end of storage, the amino acid level of the fermented squid has increased.
