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In the Philippines, squid is cooked as adobong pusit, squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. Battered squid rings, which is also sold as a popular deep-fried street food called calamares in the Philippines, is served with alioli, mayonnaise or chilli vinegar. Squid is grilled on ...
Also known as rabas, these are rings of battered squid Carcamusa: Beef stew, usually with potatoes, vegetables and chilli sauce: Chopitos: Battered and fried tiny squid, also known as puntillitas: Cojonuda: A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper.
Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons). Many species of molluscs are eaten worldwide, either cooked or raw.
Fried squid (καλαμαράκια τηγανητά) Batter-coated, deep fried squid, served with salt and lemon. Fouska spinialo (φούσκα σπινιάλο) A sea fig (fouska), preserved in seawater. A popular meze in Kalymnos. Garides (γαρίδες) Shrimp Dolmadakia (ντολμαδάκια) Stuffed vine leaves with rice.
Ojingeo-jeot (오징어젓) or salted squid is a jeotgal (젓갈, salted seafood) made by salting and fermenting thinly sliced squid. It is a popular banchan (side dish) with high protein , vitamin and mineral contents.
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Cryptic crosswords often use abbreviations to clue individual letters or short fragments of the overall solution. These include: Any conventional abbreviations found in a standard dictionary, such as:
Ikayaki, or grilled squid. Ikayaki (いか焼き, イカ焼き, or 烏賊焼) is a popular fast food in Japan.In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, depending on the size. [1]