Tiếng Việt
ไทยVietnam’s coastline, with its extensive length and diverse marine environment, coupled with a tropical monsoon climate, serves as home to numerous delicious squid species. Understanding each type of squid clearly helps in selecting the best product for preparing high-quality dishes. In this article, let’s explore the types of squid found in Vietnamese waters and discover tips for choosing fresh, delicious squid.
1. Popular Types of Sea Squid in Vietnam
Below are the types of squid commonly found in meals, at seafood markets, and in restaurants, as well as for home cooking:
1.1. Tube Squid
Tube squid is one of the most common and easily found squid species in seafood markets and eateries. True to its name, this squid has a long, tube-shaped body with short fins that make up about one-third of its length. The squid is translucent white or pale pink, with tiny spots often visible on its skin. It has a head with numerous small tentacles and two long arms, and its eyes are clear and bright.
Tube squid has thin, slightly crispy flesh with a mild, sweet flavor, making it easy to prepare. Dishes made from tube squid are diverse, including steaming, deep-frying, stir-frying with vegetables, stuffing with meat, or adding to hot pot, all of which are excellent. Due to its reasonable price, tube squid is widely favored and commonly used in family meals.
1.2. Leaf Squid
Leaf squid is highly regarded for its thick, sweet, and naturally chewy flesh. This type of squid has a flattened, oval-shaped body with broad fins that extend along almost the entire length of the body. This is also the easiest feature to distinguish it from other squid species.
With its pale pink or reddish hue, firm and tender white flesh, leaf squid is often chosen for premium dishes like charcoal-grilled squid, steamed squid, or made into sun-dried squid. When grilled, the squid releases a distinctive aroma and becomes sweeter with each chew.
1.3. Cuttlefish
Cuttlefish (also known as bone squid or round squid) has a large body with thick, firm flesh. The most recognizable feature is the hard internal bone located on its back, which helps the body maintain balance while swimming. Cuttlefish has a flattened, wide body, milky white in color, with thick fins covering almost its entire length.
Cuttlefish flesh is firm and crispy, but has a milder flavor compared to other squid types, so it’s often not preferred for eating fresh. Instead, this type of squid is commonly used to make cuttlefish cakes. Additionally, cuttlefish is suitable for fresh dishes like salads, hot pots, and appetizers due to its thickness and slight sweetness, which helps maintain the natural freshness of the dish.
1.4. Squid Roe
Squid roe is a seafood favored by many families for its rich, creamy roe inside the body. This squid is relatively small, about 5-12cm long, and usually has a distinctive pale pink color. What sets squid roe apart from other squid types is its full belly packed with roe. When bitten gently, the smooth, rich roe blends perfectly with the chewy squid flesh.
Squid roe is typically seasonal, appearing from around February to May of the lunar calendar, and can be quite expensive. This type of squid is ideal for dishes such as steamed with beer, charcoal-grilled, or fried with fish sauce. Not only delicious, squid roe is also rich in nutrients, making it an excellent choice for quality meals or drinking gatherings.
1.5. Sim Squid
Sim squid is the smallest species among Vietnamese sea squid, usually only 5-10cm long, equivalent to two finger joints. It is named “sim squid” because of its small, round body, which resembles the round shape of wild sim berries. They are white or pale yellow and are often sold by the kilogram or pre-packaged at seafood markets.
Despite its small size, sim squid impresses with its naturally sweet, thick flesh and often abundant roe. This type of squid is perfect for steaming with beer, frying with fish sauce, or stir-frying with pickled vegetables, garlic chives, and chili peppers. The best season for sim squid is from early summer to the end of June, an ideal time to enjoy this humble yet delicious seafood.
1.6. Giant Squid
Giant squid, also known as ocean squid or deep-sea squid, is a species that lives in deep waters and is often caught offshore in the central coastal regions such as Da Nang, Binh Dinh, and also in the waters of Hoang Sa and Truong Sa. This is a large squid species with a big body, dark skin, and a wide, fin-like tail.
Giant squid flesh is thick and firm, but it has a distinct chewiness and a milder flavor compared to more common squid types like leaf squid or roe squid. Therefore, giant squid is often used in fried or grilled dishes, or made into dried squid. It is suitable for industrial processing or large-scale consumption. When cooking, it needs to be marinated thoroughly and cooked properly to tenderize the meat and enhance the flavor.
See more: What is Dried Squid in English? Names of Dishes Made from Dried Squid
2. Toxic Squid Species to Avoid
Besides the delicious and nutritious sea squid, there are some extremely toxic species that consumers need to be especially wary of, the most notable being the blue-spotted jellyfish.
Blue-spotted jellyfish are small, less than 5cm long, with cream or orange-yellow skin. They have distinctive iridescent blue rings on their body and tentacles. This attractive appearance can easily lead many people to mistake them for edible squid.
The danger lies in the highly potent toxin, Tetrodotoxin, found in the jellyfish’s salivary glands, flesh, and internal organs. A small individual weighing about 25g can contain enough toxin to be fatal to 10 people. Poisoning symptoms can include numb lips, dizziness, nausea, muscle paralysis, and respiratory arrest if not treated promptly.
This species typically lives near the shore, in shallow waters, coral reef areas, or crevices, making it easy to confuse with edible squid if not observed carefully. Therefore, when buying seafood, especially small, brightly colored squid, consumers must be cautious to ensure their health and safety.
3. Tips for Choosing Delicious Squid
To prepare delicious dishes, choosing fresh squid is crucial. Here are some tips to help you select quality squid at the market or supermarket:
- Clear and bright eyes: Prefer squid with clear, transparent eyes where the pupil is clearly visible. Avoid squid with cloudy, dull, or watery eyes.
- Firm and elastic body: When gently pressed, fresh squid will quickly return to its original shape without leaving an indentation.
- Natural color, not dull: Fresh squid usually has a bright, shiny appearance, not dull. Tube squid is translucent white, while leaf squid and cuttlefish are pale pink or bright red.
- Tentacles and head firmly attached: Choose squid with firm tentacles that are securely attached to the body. If the tentacles are loose or the head is detached from the body, do not buy it.
- Intact skin and membrane: The squid’s skin should be firmly attached around the body, without peeling. An intact ink sac is also a sign that the squid has not been excessively processed.
- No strange odor: Fresh squid will have a light, pleasant smell of the sea. Avoid buying squid with a strong, fishy, or unpleasant odor.
- Clear slime layer: The surface of the squid should have a natural slime layer, without any unusual colors or signs of spoilage.
- Prioritize purchasing from reputable sources: Buy squid from reputable seafood stores or large supermarkets to ensure clear origin and good storage quality.
See more: How to Choose Delicious Dried Squid – Secrets You Need to Know
4. Market Prices of Squid Varieties
The price of fresh squid varies considerably, depending on the species, size, season, and origin of catch. Here is a price reference for some popular squid types:
| Squid Type | Price Range (VND/kg) | Key Features |
| Tube Squid | 160,000 – 300,000 | Easy to prepare, crispy flesh, most common on the market. |
| Leaf Squid | 200,000 – 300,000 | Thick, sweet flesh, favored in restaurants |
| Cuttlefish | 180,000 – 300,000 | Thick flesh, mildly flavored, suitable for cuttlefish cakes |
| Sim Squid | 100,000 – 220,000 | Small size, abundant roe, naturally sweet taste |
| Squid Roe | 150,000 – 320,000 | Rich and creamy, full of roe, delicious when steamed or grilled |
| Giant Squid | 85,000 – 150,000 | Large size, affordable, often used for dried squid or grilling |
Note: Prices are updated as of the current time and may vary depending on the season, catch location, freshness, shipping costs, and preservation methods.
Above is a summary of the types of squid common in Vietnam, along with guidance on how to choose them correctly. We hope this article has helped you distinguish between different types of squid when making your selection. Don’t forget to visit our website olasquid.com to discover more useful information!
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