Tips for choosing and storing dried seafood to serve guests during Tet (Lunar New Year).

Dried squid

Dried squid is a delicious snack, a favorite among drinkers. The first thing to note when buying it is the color. Dried squid made from fresh squid should have a white belly, a natural pink back, and faint black dots that accurately reflect the squid's skin.

In addition, dried squid with straight, thick bodies will taste sweeter when grilled than thinner ones. It's best to buy dried squid that has been hung to dry, as these are usually the best quality, thick-bodied, and firm-fleshed squid caught by hook and line.

Good quality dried squid should have its head firmly attached to its body, with many tentacles that are white-pink and straight. (Image: Internet)

Poor quality squid often has dark red spots on its body and back, with light red dots on both sides. In contrast, good quality squid has no fishy smell, feels dry to the touch, and its body should be clean. These are very important and easily recognizable characteristics of dried squid.

How to preserve dried squid: Wrap the dried squid tightly in newspaper, place it in a sealed plastic bag, and put it in the freezer at the optimal temperature of -18 degrees Celsius.

Do not store dried squid together with fresh products.

Dried shrimp

Dried shrimp can be used to make soup with gourds, pumpkins, water spinach, or jute leaves, or pickled with shallots, used in salads, stir-fries, or roasted dishes – all are delicious. Good quality dried shrimp are usually freshwater shrimp that, after drying, have a beautiful natural reddish-pink color (the color of brick glaze).

Properly stored dried shrimp can be used for months without worrying about mold or loss of flavor. After buying shrimp from the market, you should dry them in the sun for about 2 to 3 days until they are completely dry. Then, wrap the shrimp in newspaper and store them in a tightly sealed jar or in the freezer. Before cooking, take them out and thaw them.

Delicious dried shrimp are usually freshwater shrimp that, after drying, have a beautiful natural reddish-pink color (the color of brick glaze). Photo: Internet

Avoid buying shrimp that are pale or dark red in color, as pale shrimp are not native to the area, and dark red shrimp are often the result of artificial coloring. Additionally, good quality shrimp have firm, solid flesh and no strong odor.

If the shrimp are treated with chemicals, simply soaking them in cold or hot water for a while will cause the color to fade into the water. Naturally dried shrimp, however, will only expand slightly, and the water will remain clear.

Dried fish

Dried fish is often considered a delicious and appealing traditional dish that can be used in many tasty meals and is convenient to use. During Tet (Vietnamese New Year), every household has "meat hanging everywhere," which can easily become monotonous. Therefore, you should buy some dried fish to keep on hand during Tet to add variety to your diet.

Dried fish can add variety to your family's meals during Tet (Vietnamese Lunar New Year). Photo: Internet

When buying dried fish, the first thing you should pay attention to is its external color. The fish should be a translucent yellow and feel dry to the touch. If the dried fish is cloudy, has brown spots, or is watery, it means it has been stored for a long time. Another way to choose good dried fish is to hold the fish in your hand, smell it for a mild, not strong, fishy odor, and ensure the fish's eyes are white.

Even though you've bought some delicious dried fish, preserving it properly is also important. After buying it from the market, you should continue sun-drying it until it's completely dry, then wrap it tightly in newspaper and store it in the refrigerator or hang it in a cool, sunny place.

Hoa Le