Surumeika is known for its firm flesh and distinctive sweetness, making it a popular sushi topping. However, caution is required when consuming it raw. Below are the steps and precautions for enjoying Surumeika deliciously.

How to Deliciously Prepare Surumeika (Dried Squid) as Sushi Topping: fish preparation image
During preparation, check the condition of the fish and the direction of each knife cut in order.
## Conclusion Proper processing and preparation are essential to enjoy Surumeika as a tasty sushi topping. In particular, measures against parasites such as Anisakis are necessary.

Procedure

  1. Choose fresh Surumeika

    • Select those with clear black eyes and firm, plump bodies.

  2. Perform initial cleaning

    • Remove the internal organs from the body and extract the cartilage.
    • Carefully peel off the thin skin.

  3. Freezing treatment

    • To kill parasites like Anisakis, freeze at -20°C for at least 24 hours.

  4. Slice thinly

    • Because the flesh is firm, cutting it thinly improves the texture.

  5. Light curing with salt or citrus

    • Lightly marinate with salt or citrus fruits such as lemon or lime to enhance the flavor.

Precautions

  • Measures against Anisakis
    • Surumeika often harbors parasites such as Anisakis, so care is needed when eating raw.
    • Even after freezing, it is important to visually inspect for parasites.

Pre-release Checks

  • Confirm that freezing temperature and duration are appropriate.
  • Ensure cleaning steps are performed accurately.

Summary

To enjoy Surumeika deliciously as sushi topping, select fresh squid, carry out appropriate cleaning and freezing, and lightly cure with salt or citrus to enhance flavor.

Next, try learning about other cooking methods and storage techniques for Surumeika.