Popular Types of Ink in Vietnam and How to Identify Them

Squid comes in many different types, such as squid (mực ống), leaf squid (mực lá), cuttlefish (mực nang), egg squid (mực trứng), baby squid (mực sim) and purpleback flying squid (mực xà)… Each type has its own shape, size, flesh thickness and flavor, so each suits different ways of cooking. In particular, if you want to choose squid for drying, you need to pay extra attention to freshness, flesh thickness and the size of the squid.

Below are the characteristics of the common types of squid in Vietnam to help you recognize them easily and choose the right one.

Common types of squid in Vietnam

The common types of squid in Vietnam include squid, leaf squid, cuttlefish, egg squid, baby squid and purpleback flying squid. Each type has its own characteristics in shape, size, flesh thickness, sweetness and chewiness, and suits different ways of cooking such as steaming, grilling, stir-frying or making dried squid. Recognizing the characteristics of each type will help you choose the right ingredient for your taste and the dish you want.

Squid (mực ống)

Squid is one of the most common types of squid in Vietnam and is easy to recognize thanks to its long, tube-shaped body. Squid is caught in many sea areas and is common at seafood markets.

The notable characteristics of squid include:

• Shape: The body is long, slender and tube-shaped, with the head and tentacles at the front. The fins are relatively short, concentrated mainly at the end of the body.
• Color: Fresh squid is translucent white or ivory white, and the skin is covered with pink, brown or light purple pigment spots. When fresh, the skin is glossy and has good springiness.
• Size: Depending on the species and the area where it is caught, squid comes in many sizes, from small ones of a few dozen grams to large ones of several hundred grams each.
• Flesh characteristics: The flesh is relatively thin and tender but has some crunch and a natural sweetness when cooked properly. Good fresh squid has a firm body that is neither mushy nor slimy.
• Suitable dishes: Squid is suitable for steaming, stir-frying, frying, stuffing with pork, grilling or making one-sun dried squid. With a suitable size and flesh thickness, squid can also be cleaned, then sun-dried or oven-dried to make dried squid.

Among the squid types in Vietnam, you may also come across many different names depending on the sea area and the classification method. So when buying, you should prioritize observing the shape, freshness and origin instead of relying only on the local name.

Leaf squid (mực lá)

Leaf squid has a fairly wide, flat body with fins running along the body, so it is very easy to tell apart from squid. This is a highly regarded type of squid thanks to its thick flesh and deep sweetness.

The notable characteristics of leaf squid include:

• Shape: The body is thick, broad and relatively short compared with squid. The wide fins run along almost the entire body, giving it a leaf-like shape.
• Color: Fresh squid is translucent white or ivory white, and the outer skin may have a pink, brown or purple sheen depending on its condition and habitat.
• Size: Leaf squid is fairly large, commonly from a few hundred grams to about 1 kg each; larger ones can weigh more.
• Flesh characteristics: The flesh is thick, firm, crunchy and deeply sweet. This is the advantage that makes leaf squid the choice for dishes that need to keep the thickness and chewiness of the flesh.
• Suitable dishes: It can be used for steaming, grilling, stir-frying, frying, or making one-sun dried squid or dried squid. For dried squid, pieces with a thick body and firm flesh give a more fragrant, chewy and flavorful finished product.

Leaf squid and squid are easy to confuse if you only look at the color. The clearest difference lies in the body shape and the fins: squid has a long, slender body with short fins at the end of the body; whereas leaf squid has a broad, flat body and fins that extend along almost the whole body.

See more: How to tell leaf squid and squid apart

Cuttlefish (mực nang, mực mai)

Cuttlefish is also called mực mai, mực bầu, mực nút and mực khổng lồ, and is characterized by a hard, mineral cuttlebone inside the body. Compared with many other types of squid, cuttlefish has a wide body and fairly thick flesh.

The notable characteristics of cuttlefish include:

• Shape: The body is flat, wide and slightly oval; the fins run along both sides of the body. Inside is a characteristic hard cuttlebone.
• Color: Fresh squid is opaque white or ivory white, and spots or patterns that change with the squid’s state may appear on the surface.
• Size: Cuttlefish come in fairly diverse sizes, from small ones of a few hundred grams to large ones of over 1 kg.
• Flesh characteristics: The flesh is thick, firm, crunchy and has good springiness. The sweetness is not as deep as leaf squid, but the thick flesh suits dishes that need to be cut into pieces or ground and pounded.
• Suitable dishes: Cuttlefish is used for steaming, stir-frying, frying, grilling, making squid paste cakes, or cooking dishes that need thick flesh.

Because of the hard cuttlebone inside, when preparing cuttlefish you need to pull out the cuttlebone and clean the innards before cooking.

See more: What is squid cartilage used for? Uses in medicine and cooking

Egg squid (mực trứng)

Egg squid is also called mực sữa, mực cơm and mực sim trứng. What is special about this type of squid is that there is a lot of roe inside the body when it is caught at the right spawning time. So egg squid is sold whole to keep all the roe inside.

The notable characteristics of egg squid include:

• Shape: The body is small and slender, and the belly is plump and round when holding a lot of roe. The tentacles and head are relatively small compared with the body.
• Color: Fresh squid is translucent white or ivory white, and the skin has a pink, brown or light purple tint. A fresh one has a glossy surface and a firm body.
• Size: Mostly small to medium squid, classified by the number of pieces per kg.
• Flesh characteristics: The flesh is tender, lightly crunchy and naturally sweet; the rich, nutty roe is the most appealing part.
• Suitable dishes: Egg squid is delicious steamed, fried, grilled, braised or fried with fish sauce. It can be cooked whole to keep the roe inside.

When buying egg squid, you should not look only at the size but also check the freshness of the squid body. Squid with a plump belly but a mushy, slimy body or an unusual smell is not a good choice.

Baby squid (mực sim)

Baby squid is small, about 5 – 7 cm, with a short, fairly round body. However, the actual size can vary depending on the catching area.

The notable characteristics of baby squid:

• Shape: The body is small and short, cylindrical or slightly round; the head and tentacles are also small. Size is the characteristic that helps tell baby squid apart from many other common types of squid.
• Color: Fresh squid may be translucent white, light pink or dark purple on the skin depending on the species and state.
• Size: Only a few cm long, and an adult is relatively small compared with squid, leaf squid or cuttlefish.
• Flesh characteristics: The flesh is tender, lightly chewy and naturally sweet. Because of its small size, baby squid is cooked whole.
• Suitable dishes: It can be steamed with ginger, stir-fried, fried or grilled. When cooking, you should work quickly and use moderate heat to avoid making the flesh tough.

Baby squid is loved for its delicate sweetness and small size that is easy to cook. However, when it comes to making whole dried squid, baby squid is not as common a choice as types of squid with thick bodies and larger sizes.

Reference: How to make baby squid steamed with beer deliciously

Purpleback flying squid (mực xà)

Purpleback flying squid is also called mực ma or mực đại dương (ocean squid), and its scientific name is Sthenoteuthis oualaniensis. According to documents from the fisheries management authority, purpleback flying squid is a species that lives in deep sea areas and is caught mostly in the central coastal provinces such as Da Nang, Quang Nam, Quang Ngai and Binh Dinh.

The notable characteristics of purpleback flying squid include:

• Shape: The body is large, with a well-developed tail and fins, giving a more imposing look than many ordinary types of squid. Purpleback flying squid can be divided into forms such as mực xà bầu and mực xà lá according to common folk names.
• Color: Fresh squid is reddish-brown, purple or dark in color; after drying, the body color is darker than many ordinary dried squids.
• Size: Purpleback flying squid is large, and some forms can reach several kg each. This is one of the characteristics that helps tell purpleback flying squid apart from coastal squid.
• Flesh characteristics: The flesh is fairly thick but its flavor differs from squid and leaf squid. Purpleback flying squid is less sweet and slightly chewy.
• Suitable dishes: Purpleback flying squid is used for grilling, frying or making dried squid products and seasoned dried squid.

Purpleback flying squid is an edible squid, not a poisonous species. However, its quality depends quite a lot on the raw material, the catching time and the preservation method.

Comparison table to quickly tell squid types apart

Each type of squid has its own strengths in flesh thickness, crunchiness, sweetness and intended use. The table below helps you quickly picture the differences before choosing.

Squid type	Identifying features	Squid flesh	Suitable dishes	Reference fresh price	Reference season
Squid	Long, tube-shaped body, short fins at the end of the body	Thin, crunchy, sweet	Steamed, stir-fried, fried, grilled, dried	About 240,000 – 380,000 VND/kg	From March to September
Leaf squid	Flat, wide body, fins running along the body	Thick, crunchy, deeply sweet	Steamed, grilled, stir-fried, one-sun dried, dried squid	About 300,000 – 480,000 VND/kg	From March to September
Cuttlefish	Flat, wide body with a hard cuttlebone inside	Thick, firm, crunchy	Steamed, stir-fried, fried, squid paste cakes	About 180,000 – 300,000 VND/kg	Available year-round but best and most plentiful during periods of mildly rough seas or around Tet and holidays
Egg squid	Small body, plump belly from holding roe	Tender, lightly crunchy, rich flavor from the roe	Steamed, fried, grilled, braised	About 200,000 – 400,000 VND/kg	From February to May (Gregorian calendar)
Baby squid	Very small body, only a few cm	Tender, lightly chewy, delicately sweet	Steamed, stir-fried, fried, grilled	About 170,000 – 350,000 VND/kg	From early summer to the end of June (Gregorian calendar)
Purpleback flying squid	Large, dark body, lives in deep sea areas	Thick, chewy, not as sweet as leaf squid	Grilled, fried, dried squid	Price fluctuates strongly with supply	From mid-December to the end of September the following year

Note: The prices in the table are for reference only, and actual prices may change depending on the sea area, size, season, freshness and form of preparation.

See also: Updated price list of all types of fresh squid

Which season is best to buy squid for the freshest, most delicious result?

If you want to buy fresh, thick-fleshed squid with a natural sweetness, you should prioritize the period from March to August (Gregorian calendar), in which around April to July is when squid is in season. This is when the squid supply is plentiful, the quality is good, and it is easy to buy freshly caught squid.

However, each type of squid has a different best season. So you can refer to the suitable times below to choose squid in season:

• Egg squid, baby squid: Best from February to June (Gregorian calendar). This is when the squid is in its spawning season, with the belly full of roe, tender flesh and a characteristic rich flavor.
• Squid: Peak season from March to September (Gregorian calendar). The squid is caught near the shore and brought in the same day, so if you choose the right time, you can buy fresh squid with a firm body and sweet flesh.
• Leaf squid, cuttlefish: Good supply from March to August (Gregorian calendar). In this period, the squid comes in diverse sizes, with thick bodies and firm flesh, suitable for grilled, steamed, stir-fried or fried dishes.

Note: The squid season may change depending on the sea area, the weather and the actual catching situation. So besides choosing the right season, you should still check the freshness, color, firmness and smell of the squid before buying.

Tips for choosing fresh squid

Whether you buy squid to cook dishes or as raw material for producing dried squid, the initial quality of the squid is still the deciding factor. Fresh squid has a firm body, natural color and the characteristic smell of seafood, with no signs of sliminess or decomposition.

When choosing squid, you can check the following features one by one:

• Observe the color: Fresh squid has a bright color, glossy skin and natural patterns. You should not choose ones that are too dull, turn an abnormal yellow or show many dark patches.
• Check the springiness: Press lightly on the squid body with your hand. Fresh squid has firm flesh that quickly returns to its original shape; if the flesh is mushy, deeply dented or leaks a lot of liquid, you should think twice.
• Look at the eyes: The eyes of fresh squid are clear, bright and not very cloudy. Cloudy or discolored eyes may be a sign that the squid has been kept for a long time.
• Check the tentacles and arms: The tentacles should be firmly attached to the head, not mushy or easily detached. This is also one of the signs used to assess the freshness of squid.
• Smell it: Fresh squid has the characteristic smell of seafood but no unusual sour, foul or ammonia smell.
• Observe the surface: You should not buy squid with an abnormal layer of slime, a crushed body or a lot of leaking fluid.
• Choose the right type for the purpose: If making steamed or stir-fried dishes, you can prioritize leaf squid, squid or egg squid depending on your taste. If making dried squid, you should prioritize raw material with firm flesh, a suitable size and quick handling after catching.

For dried squid, besides choosing the right type of squid, you should also pay attention to the origin, the preparation method, the sun-drying/oven-drying method and the storage conditions. These are factors that directly affect the color, aroma, chewiness and shelf life of the finished product.

See the full guides at:

• Guide to choosing fresh squid

• Guide to choosing dried squid

Frequently asked questions about types of squid

What group of animals does squid belong to?

Squid belongs to the phylum of mollusks (Mollusca), class Cephalopoda. In the same cephalopod group as squid are octopus and some other species. The common characteristics of this group are a soft body, a developed head, and arms or tentacles around the mouth.

Does squid have a backbone?

Squid has no backbone. Squid is an invertebrate belonging to the phylum Mollusca, class Cephalopoda. However, some types of squid have a hard internal structure, which easily makes people mistake it for a bone.

Which squid has the most delicious and sweetest flesh?

There is no single type of squid considered the best for everyone because tastes and cooking methods differ. However, leaf squid is highly regarded for its thick, crunchy flesh and deep sweetness; baby squid is also loved by many for its natural delicate sweetness.

How are cuttlefish and squid different?

Cuttlefish and squid differ most clearly in body shape and internal structure. Squid has a long, slender, tube-shaped body, relatively short fins and thinner flesh. Cuttlefish, meanwhile, has a flat, wide body, thick flesh and a hard cuttlebone inside.

In terms of cooking, squid suits steamed, stir-fried, fried or grilled dishes. Cuttlefish has thick, firm flesh, so besides ordinary dishes it is also used to make squid paste cakes.

Is purpleback flying squid edible?

Purpleback flying squid is edible. Purpleback flying squid is an oceanic squid caught in deep sea areas and has been used as a food raw material, including for dried squid products. The Directorate of Fisheries has also issued technical guidance documents on preserving purpleback flying squid on fishing boats, which shows this is a raw material that is caught and preserved in practice.

What is the difference between squid and octopus?

Squid and octopus are both mollusks of the class Cephalopoda but differ in many ways in form.

Criteria	Squid	Octopus
Body	Has a fairly distinct sac-like or tube-like body	Short, round and soft body
Tentacles	Has 8 arms and 2 long tentacles in many squid species	Has 8 arms
Fins	Many squid species have fins on the body	No fins like squid
Internal hard structure	Some types have a cuttlebone or a pen	No similar hard bone
Flesh	Depending on the type, crunchy, chewy or thick	Chewy, crunchy and highly elastic

Which type of squid should I choose to make good dried squid?

To make good dried squid, you should choose leaf squid or squid of a suitable size. Leaf squid has thick flesh and deep sweetness, while squid has chewy flesh and a characteristic flavor. Whichever you choose, you should prioritize fresh squid with an intact body, firm flesh and natural color, that is sun-dried or oven-dried properly so the finished product is fragrant and delicious, with no dampness or mold.

At Ola Squid, products are made from dried squid, including whole dried squid in many sizes, seasoned flattened squid and seasoned shredded squid. The whole dried squid line is classified by the number of pieces per kg, from large sizes of 15 – 22 pieces/kg to small sizes of 61 – 120 pieces/kg, making it easier for you to choose according to your needs.

See now: Top 10 quality dried squid manufacturers in Vietnam

The types of squid in Vietnam are quite diverse, from squid, leaf squid, cuttlefish, egg squid and baby squid to purpleback flying squid. Each type has its own characteristics in shape, size, flesh thickness and flavor, and therefore suits different ways of cooking. Understanding the characteristics of each type not only helps you choose fresh squid more easily but also tells you which one suits cooking dishes or processing into dried squid.

If you are looking for quality dried squid, besides the type of squid, you should pay attention to the flesh thickness, size, color, aroma and origin of the product. Ola Squid currently offers many lines of dried squid, flattened squid and seasoned shredded squid, suitable for snacking, cooking dishes or giving as gifts.

If you are looking for a source of quality dried squid, carefully selected from the most suitable type of squid, visit olasquid.com to discover more authentic, safe dried squid products full of the flavor of the sea.