Dried shredded squid

Dried shredded squid are dried and shredded squid or cuttlefish pieces commonly found in coastal Asian countries, Russia, and Hawaii. The snack is also referred to as dried shredded cuttlefish.

Historically, squid is common in

Northern Pacific squid is separated into different parts and skinned; cooked at 65–80 °C for 3–5 minutes; and cooled, grated and seasoned at a temperature below 20 °C for more than four hours. Sugar, salt, sorbitol, sweeteners, organic acid, and MSG are typical additives.^[3] They are then dried at 40–45 °C for 12–20 hours until it reaches a moisture level of 40%. It is then aged in a cold room for two weeks or longer and dried at a higher temperature of 110–120 °C for 3–5 minutes.^[3] It is then machine shredded and seasoned for a second time and dried again to a reduced moisture level of 25–27%. At this phase, the color is yellow or brownish. The amino acids on the squid are revealed by the increase in brown color over prolonged storage time. Vacuum packaging or nitrogen-filled packaging also increases browning. Consumers generally do not want excessive browning.^[3]

The most common distribution method in today's Asian countries is the prepackaged format. The bags are usually sealed airtight to keep the squid chewy and tough. Depending on the company doing the packaging or preparation, each brand usually has its own ratio of MSG added.^{[citation needed]}

Unpackaged versions are much rarer than traditionally available in certain

"Chewing gum of the Orientals" is the tagline for a Singaporean snack, Pon Pon, seasoned and prepared dried shredded squid.[4] It was sold in the early 1960s in Singapore as Pon Pon, and later as Ken Ken, before the ban on chewing gum in Singapore in 1992.^[5] The concept stuck with Singaporeans. Many older Singaporeans grew up eating this cuttlefish snack before the advent of modern-day snacks such as chocolates and chips.^[4] Ken Ken Cuttlefish is still available in all the major supermarkets in Singapore.^{[citation needed]}

The Ken Ken prepared cuttlefish "Chewing gum of the Orientals" is one of the nostalgic snacks that older Singaporeans remember, like White Rabbit and haw flakes.^[6] The snack was sold in mamak shops along the streets in Singapore.^[7] These were little provision stores that provided daily amenities and snacks to the community in olden Singapore. This was before the entrance of large chain supermarkets that caused rising competition towards the mamak shop's survival. Snacks like prepared cuttlefish that were popular amongst the older generation are slowly being phased out.^[8] The younger generation of Singaporeans is more westernised and less likely to form a taste for the traditional snack. The snack with its iconic green and white packaging was showcased in the Images of Singapore museum in Sentosa.^[9]

Joe Distefano from The Village Voice describes it as “The fibrous bits are just chewy enough to give your jaws a slight work out. A goodly amount of sugar, chili pepper, and salt help round out the funky fishiness.”^[2]

Not all dried squid products are shredded; some are prepared in rolled or flattened forms, often using different squid species. For example, Thai-style rolled squid is typically made from Loligo squid, which are smaller and more tender than the larger species commonly used for shredding. These variations offer distinct textures and are often enjoyed as snacks throughout East and Southeast Asia. ^[10]

News reports have claimed that arsenic and other toxic metals have been found in dried shredded squid packaged in Hong Kong.^[11]

• Jerky
• List of dried foods
• List of seafood dishes
• Rousong
• Salted squid
• Food portal