CATDOLL : CATDOLL: Can octopus be kept in salt water?

1. Can octopus be kept in salt water?

I asked you, can octopus be kept in salt water? For example, I can keep octopus in salt water, so the water on the beach is salt water or fresh water.

Yes. Octopus itself is a seafood and can be temporarily kept in salt water with appropriate salinity.

Octopus, also known as octopus, is a mollusk that evolved from the cephalopod mollusk Yu Zhenshizhong. Its body is generally small, and its eight tentacles are thin and long, so it is also called "octopus".

The water for raising octopus should be clean, with sufficient dissolved oxygen, the water temperature should be maintained at 8-12 degrees, and the salinity should be 27-30 degrees. Try to keep the breeding area darker.

2. What is the salinity and temperature of seafood sold and farmed in seafood markets?

In the seafood market, the salinity and temperature of seafood sold by farmed wild liquid imitation seafood are as follows:

salinity

Different aquatic animals have different suitable salinities. Please use a salinity meter to measure.

Different types of seafood have different suitable temperatures for survival. For example, the suitable salinity for mantis shrimp (scientific name Mantis shrimp) is 23-27, the suitable salinity for swimming crab (scientific name Portunus trituberculatus) is 16-35, and the suitable salinity for octopus (scientific name Octopus brevis) is 18-30. The salinity is determined according to the type of seafood.

If you want to lower the salinity, add fresh water as needed. If you want to increase the salinity, add sea crystals as needed.

temperature

The suitable temperature for temporary breeding of most fish, shrimps and crabs is 9-15 degrees, and the optimum temperature is 11-13 degrees.

Most aquatic animals are cold-blooded, that is, their body temperature changes with the water temperature to adapt to the environment. Different aquatic animals have different suitable temperature ranges, and within the suitable temperature range, there is also an optimal temperature.

The optimum temperature for aquatic animals to live in the sea is not the same as the temperature suitable for temporary storage in a holding tank/buried barrel. Since they are basically not fed during the temporary storage process, weight gain is not considered, and the main thing is to keep them alive. Therefore, the optimum temperature for temporary storage is usually the temperature when aquatic animals are basically inactive and do not eat.

This question is too broad. Different seafood has different salinity and water temperature depending on the species you are dealing with.

3. How to make a whole octopus foot delicious

There are many ways to cook octopus feet, you can refer to the following:

1. Stir-fried octopus with chives: Wash the octopus in water, wash off the mucus on the surface of the octopus, peel and cut into sections. After the water in the pot boils, turn off the heat and blanch the octopus for 10 seconds. Take it out and drain the water immediately, mince the ginger, wash the chives and cut them into sections. Put oil in the pot, and when the oil is hot, add the minced ginger and stir-fry until fragrant, add the octopus and stir-fry for a few seconds, add soy sauce and salt, and finally add the chives, stir-fry for a few times and turn off the heat, add sesame oil and serve (the whole process does not take 1 minute)

1. Cut onion into shreds, chop coriander stems into sections, and cut ginger into shreds.

2. Remove the internal organs, mouth and eyes of the octopus, wash it and cut it into pieces of appropriate size.

3. Add water to the pot, add ginger slices and bring to a boil over high heat. Add the chopped octopus and blanch for 10-20 seconds.

4. Remove from the water and drain.

5. Heat the wok again, add oil, add shredded ginger, and stir-fry over low heat until fragrant.

6. Add the drained octopus, then add two tablespoons of black bean chili sauce and stir-fry quickly and evenly.

7. Add onion shreds and coriander stems.

Octopus: A general name for 252 species of marine mollusks in 26 genera of the family Octopidae. It is the largest family of the class Cephalopoda and can be divided into the subfamilies Bathypolypodinae, Eledoninae, Graneledoninae and Octopodinae. The body is oval or oval, with strong muscles, a narrow opening of the mantle cavity, and generally no water holes on the body surface. There are 1 or 2 rows of arm suckers. The third arm on the left or right side of the male is stalked, with a seminal groove on the ventral edge of the arm and a spoon-shaped tongue at the end; the stalked arm cannot be self-broken. The lock of the funnel mantle is degenerate. There is a pair of degenerate needle-shaped inner shells or no inner shells. If there is a radula, the side teeth of the radula are generally single-pointed. The stomach and cecum are located behind the digestive gland.

This family is an important commercial cephalopod. There is a certain amount of production of true octopus in the southern coastal areas of China and short octopus in the northern coastal areas. The dried octopus is called "octopus dried" or "octopus dried". In addition to being edible, it also has the effects of nourishing blood and qi, astringing and promoting muscle growth in medicine.

It is a temperate mollusk that lives underwater. It must adapt to water temperatures no lower than 7°C. The specific gravity of seawater is 1.021, and it will die in low-salinity environments. It can feed on large animal plankton to grow. It is widely distributed in tropical and temperate waters of the world's oceans.

4. How to cook squid?

Braised squid with pork

The steps are as follows: 1. Soak the dried squid in salt water for an hour (it is said that the freshness of the squid will not be soaked away in this way), tear off all the unpleasant things on it, and cut it into small pieces; cut the pork into pieces and soak it in water for 10 minutes, then drain it. 2. Heat the oil in a wok, pour in the pork and a large piece of ginger and stir-fry until the pork slightly spits out oil, add the squid and stir-fry for a while, add the rice wine and stir-fry it for a while, add the light soy sauce and dark soy sauce (I used Haitian mushroom dark soy sauce, which has a good color, a little bit is enough), pour in cola to cover most of the ingredients (no sugar and water are needed), then add star anise and cinnamon the size of a little fingernail, boil over high heat, and simmer over low heat. 3. I didn't use a pressure cooker this time, so I simmered it for an hour and a half (in fact, I think if it was just pork, one hour would be enough, but because the squid was not fully fermented, it would take a little longer), you can add some salt to adjust the taste in the middle, and finally add high heat to collect the sauce, and then sprinkle a little MSG and it can be served. The grilled squid is still a bit chewy and delicious, and the pork is so tender that it melts in your mouth.

Glass Squid

raw material:

One dried squid. Spinach heart. Broth, pepper, salt, MSG, cooking wine.

Preparation method:

Soak the squid in warm water for 1 hour, wash it, remove the head, whiskers and skin, cut it into complete and uniform slices about 9 cm long and 3.5 cm wide with a sharp knife, put it in a bowl and wash it once with warm water, drain the water and add caustic soda to mix well, add boiling water and cover it tightly, simmer until the water is not hot, drain the water, add boiling water and cover it, repeat this process until the squid is white, transparent and soft, then rinse it with clean water for later use. Wash the spinach heart, put it in a boiling water pot until it is not cooked, pick it up and put it in a soup bowl, boil clear soup in a hot bottom mineral pot, add the fish slices after boiling, feed it twice, take it out and cover the spinach heart. Boil clear soup in the pot, add pepper, salt, MSG and cooking wine to taste, and pour it into the soup bowl.

Ginger Squid

raw material:

1 pound of fresh squid or dried squid that has been foamed, 3 tablespoons of soy sauce, 1/2 tablespoon of vinegar and sugar, 1 tablespoon of sesame oil, 1 teaspoon of ginger, garlic, and chili powder, bean paste, cooking wine, starch sauce, sugar, salt, MSG, etc.

practice:

1. Clean the squid and wipe dry;

2. Cut cross lines inside the squid and cut into pieces;

3. Mix all ingredients to make sauce;

4. Bring the water to a boil, add the chopped squid and blanch for about one minute until it curls up, then remove;

5. Serve with or dip in sauce.

Fried squid rolls with coriander

raw material:

Soaked squid, coriander, scallion, salt, cooking wine, MSG, pepper, vinegar, ginger, garlic, vegetable oil, sesame oil, broth

Flavor characteristics: white and green, fresh and salty, crisp and light, strong coriander flavor

Production process:

1. Cut the squid into a straight line, then cut it into wheat ear-shaped pieces, and cut it into 6 cm long and 3.5 cm wide pieces. Boil them in boiling water and roll them into rolls. Drain them and cool them in clean water to remove the alkaline taste.

2. Put the chopped green onion and garlic slices into a bowl, add cooking wine, MSG, salt, vinegar, pepper and broth to make a sauce.

3. Put a wok on fire, pour in peanut oil and heat until 90% hot, blanch the squid rolls in hot water, remove and drain, immediately put them in hot oil and fry, quickly pour into a colander to drain the oil.

4. Heat the wok with some oil in it, pour in the squid rolls, add the sauce in the bowl, flip it quickly a few times, sprinkle in the coriander, stir fry evenly, and drizzle with sesame oil.

Kung Pao Squid

Material:

1 squid, dried chili pepper, cooking wine, soy sauce, sugar, black vinegar, water, a little sesame oil, cornstarch.

practice:

1. Tear off the outer membrane of the squid, cut it diagonally from the inside into a cross pattern, and then cut it into rectangular pieces.

2. Blanch the squid in boiling water for a while, roll it into a cylindrical shape, then take it out and drain.

3. Heat up a pan, sauté 3 tablespoons of oil until dry chili peppers are fragrant, add wine along the edge of the pan, pour in seasonings and bring to a boil, then add the squid rolls and mix well.

Pickled Squid

raw material:

Alkaline-soaked squid slices (5 cm, 4 cm wide slices), pickled vegetables (sauerkraut), fresh vegetable hearts, special clear soup, refined salt, MSG, and fresh soup.

Preparation method:

Remove the alkaline taste from the squid with clean water, blanch it twice in boiling water, and then simmer it in fresh soup for later use. Put a wok on the fire, add clear soup, salt, pepper, pickled greens slices, boil to release the flavor, remove the pickled cabbage leaves, then add fresh cabbage hearts and MSG, and serve in a soup bowl.