What is Squid Ink? Why is Ocean Squid Ink Cheap?

What is deep-sea squid (muc xa)? Why is this inexpensive squid appearing more frequently in seafood markets? While not considered a premium category, deep-sea squid remains popular in pubs and home kitchens due to its chewy texture and ease of preparation. However, to truly enjoy it, you need to understand its characteristics, how to identify it, pricing, and proper cooking techniques.

In this article, Ola Squid will help you explore everything from A–Z: what deep-sea squid is, whether it is edible, its price, delicious ways to cook it, and how to distinguish it from other types of squid.

What is deep-sea squid? Is it edible?

Among various species, deep-sea squid (often called ocean squid or ghost squid) is a species primarily found in the deep ocean layers. The harsh environment, low light, and cold temperatures result in muscle tissue that is thick, chewy, and contains less water, completely different from familiar types like cuttlefish, bigfin reef squid, or squid that we often see.

The most recognizable characteristics of deep-sea squid:

• Long, large body with a small head and reddish-brown or dark purple skin.
• Long, slender tentacles that turn darker at the tips.
• When sliced, the flesh is not translucent like standard squid but slightly reddish.
• Poor elasticity; the meat becomes mushy if not cooked properly.

Some people mistakenly think deep-sea squid is “inedible,” but in reality, it is not a poisonous species, nor is it a beached squid. Deep-sea squid is edible and quite popular in casual dining thanks to its advantages of being cheap, available in large quantities, and easy to mass-prepare. However, because its meat is not as sweet as cuttlefish or standard squid, it must be well-marinated, cooked at high heat, and handled with proper techniques for optimal flavor.

In summary: deep-sea squid is completely edible. But to make it tasty, you must know how to cook it. This is similar to preparing beef shank; it must be handled correctly to be tender, otherwise, it becomes tough and hard to eat.

Distinguishing deep-sea squid from other types

To avoid buying the wrong product, refer to the identification guide below:

Type of squid	Characteristics	Flavor	Taste Quality	Price
Deep-sea squid	Long body, reddish-brown skin, small head, long tentacles	Chewy, slightly mushy, bland	Average	Cheap
Standard squid	Long, tapered body, translucent white	Crispy, sweet	Delicious	Average
Cuttlefish	Large, thick, opaque white body	Very sweet, crispy	Very delicious	High
Bigfin reef squid	Flat body, light pink	Soft, sweet	Delicious	Average-High
Tiny squid (Sim)	Small, intense flavor	Very sweet	Excellent	High

Easiest signs to identify deep-sea squid:

• Long body, reddish-brown color, coarse flesh, easy to observe.
• Lacks high transparency or elasticity.
• When cooked, the meat is less sweet and dries out quickly if grilled for too long.

How much is deep-sea squid per kg? Why is it cheap?

The price of deep-sea squid varies depending on freshness and size; you can refer to the following price table:

Type of deep-sea squid	Reference Price
Fresh deep-sea squid	70,000 – 120,000 VND/kg
Frozen deep-sea squid	140,000 – 180,000 VND/kg
Dried deep-sea squid	250,000 – 350,000 VND/kg

Why is deep-sea squid cheaper than other types?

• The meat is not as sweet as cuttlefish/standard squid, therefore its culinary value is lower.
• High catch volume due to living in the deep ocean, far offshore.
• Low market demand, so it doesn’t have inflated prices like specialty squids.

This is why deep-sea squid is commonly used by budget pubs, street seafood stalls, buffets, and affordable restaurants.

Delicious dishes made from deep-sea squid

Below are dishes best suited for the chewy, firm, and slightly mushy texture of deep-sea squid.

Delicious grilled deep-sea squid dishes

Satay grilled deep-sea squid

Satay and honey help coat the surface, making the squid more flavorful and compensating for its natural mushiness.

Ingredients:

• 300-500g fresh or frozen deep-sea squid
• 1 tbsp satay
• 1 tbsp honey
• 1 tbsp annatto oil
• 2 cloves minced garlic
• ½ tbsp chili powder + salt + pepper

Preparation:

• Clean the squid, cut into rings or leave whole if small.
• Mix satay, honey, garlic, and annatto oil into a marinade.
• Marinate for 20–30 minutes to absorb.
• Grill over charcoal or electric grill for 12–15 minutes.
• It is ready when the edges turn golden brown.

Salt and chili grilled deep-sea squid

Salt + chili “bring out the flavor,” helping to balance the blandness and natural aroma of deep-sea squid.

Ingredients:

• 500g deep-sea squid
• 1 tbsp pink salt
• ½ tbsp chili powder
• 1 tbsp cooking oil
• Minced garlic

Preparation:

• Mix pink salt, chili, oil, and garlic into a mixture.
• Marinate the squid for about 25 minutes.
• Grill over charcoal or in an oven at 200°C for 12 minutes.
• Best enjoyed hot.

Plain grilled deep-sea squid

Plain grilled deep-sea squid retains the original flavor, suitable for fresh deep-sea squid.

Ingredients:

• 1 deep-sea squid
• Coarse salt, lime, fish sauce, ginger

Preparation:

• Wash the squid, let it drain.
• Grill directly over a charcoal stove.
• When cooked, slice and dip in green chili salt or ginger fish sauce.

See more: Revealing 14 delicious grilled squid recipes you shouldn’t miss

Delicious fried deep-sea squid dishes

Frying is the “safest” option for deep-sea squid. Flour – butter – fish sauce will create a strong aroma, helping to mask the natural scent of the squid.

Crispy fried deep-sea squid

Ingredients:

• 500g deep-sea squid
• Crispy frying flour
• Cooking oil

Preparation:

• Cut the squid into 1.5–2 cm rings.
• Coat in crispy frying flour or cornstarch.
• Deep fry at 160–170°C.
• Remove and drain oil before serving.

See more: 2 delicious ways to make crispy fried and battered squid

Deep-sea squid fried in fish sauce

The flavor of deep-sea squid fried in fish sauce is rich, aromatic with fish sauce, and very “appetizing.”

Ingredients:

• 400g deep-sea squid
• 2 tbsp good fish sauce
• 1 tbsp sugar
• Garlic, chili

Preparation:

• Steam the squid for 3 minutes to firm it up.
• Fry until golden, then remove.
• Sauté garlic, add fish sauce + sugar + chili to create a thick mixture.
• Simmer the squid until absorbed.

See more: How to make rich and delicious squid fried in fish sauce

Deep-sea squid fried with garlic butter

Ingredients:

• 500g deep-sea squid
• 1 tbsp butter
• Minced garlic, green onion

Preparation:

• Briefly fry the squid over medium heat.
• Melt the butter, sauté garlic until golden and fragrant.
• Add the squid and stir-fry for 2–3 minutes.
• Add green onions, then turn off the heat.

See more: Revealing how to make fragrant garlic butter fried squid that everyone loves

A reputable source for quality deep-sea squid

Since deep-sea squid is a low-cost seafood and easily mixed with old, spoiled, or chemically treated products, choosing a reputable place to buy is extremely important. Consumers should prioritize units with a clear quality control process, transparent origins, and standard storage methods.

Where should you buy deep-sea squid? To ensure safety and quality, consider these locations:

• Specialty seafood stores

Professional seafood stores often have their own cold storage, freshness inspection processes, and clear sourcing. They also have experience in correctly classifying squid, avoiding confusion between deep-sea squid and other types.

• Large supermarkets and reputable retail chains

Supermarket systems often have strict standards when importing seafood. Squid is stored at the correct temperature, with traceability labels, expiration dates, and clear packaging information.

• Fishing boats, seafood wholesale markets

This is where you can find fresh deep-sea squid at good prices, but buyers need experience in distinguishing fresh from spoiled squid to avoid mistakes. If buying in bulk for a restaurant, this is an economical choice.

• Branded online seafood vendors

Many large brands selling seafood online have return/exchange policies if the product is not fresh. They often provide actual photos, disclose storage processes, and have reviews from previous customers.

Frequently Asked Questions about deep-sea squid (FAQs)

1. Is deep-sea squid poisonous?

No. Deep-sea squid is completely non-poisonous and can be eaten like other types of squid. The key is to choose fresh squid, avoiding ones that have turned an abnormal yellowish-brown color, smell bad, or are slimy—all signs that the squid has spoiled or been stored improperly.

2. What is deep-sea squid called in English?

Depending on the document and usage, deep-sea squid can be called by several names:

• Deep-sea squid
• Diamondback squid (commercial name)
• Oceanic squid

These names all refer to squid species that live in the deep ocean layers offshore.

See more: What is dried squid in English? Names of dishes from dried squid

3. How much is dried deep-sea squid?

The price of dried deep-sea squid ranges from 250,000 – 350,000 VND/kg, depending on factors:

• Thickness of the squid
• Quality of the squid before drying
• Sun-dried vs. machine-dried
• Fishing region

4. Are deep-sea squid and oceanic squid the same?

Yes. “Oceanic squid” is essentially just another name for deep-sea squid to emphasize its habitat far offshore in deep waters. Many regions use this term to distinguish it from beached or smaller squids.

5. How to clean deep-sea squid to avoid fishiness

Deep-sea squid has a stronger natural odor than other squid types. To prepare it quickly, cleanly, and without fishiness, follow these 3 steps:

Step 1: Clean and deodorize

• Wash the squid briefly in diluted salt water.
• Gently rub the squid body with a mixture of crushed ginger + white wine or diluted vinegar for 3–5 minutes.
• Rinse thoroughly with cold water.

Note: Do not soak for too long in wine or vinegar, as it will make the meat mushy.

Step 2: Quick blanching to remove fishy smell

• Boil a pot of water with a few ginger slices + a little salt.
• Blanch the squid for 20–30 seconds, then remove immediately.
• Quick blanching helps firm the meat and reduces fishy odor by up to 70%.

Step 3: Cook at high heat for a short time

Deep-sea squid is best suited for high-heat, quick-cooking methods such as:

• Satay grilling
• Salt and chili grilling
• Frying in fish sauce
• Frying in garlic butter
• Spicy stir-fry (bell peppers, onions, satay)

The important thing is not to cook for too long. If cooked for too long, deep-sea squid will become drier and mushier.

Tip: Marinating the squid for 15–20 minutes with minced lemongrass, garlic, a little oil, and a dash of pepper also helps mask the odor very well.

Hopefully, through this article, you have understood what deep-sea squid is, its characteristics, and how to cook it best. Although deep-sea squid is not a premium squid, if you know how to handle it and combine it with the right spices, you can turn it into a rich, delicious, and cost-effective meal.

If you are looking for a place to buy high-quality whole dried squid at a great price, don’t forget to visit our store at Ola Squid for advice and consultation.