Seafood is an extremely refined and healthy thing. Dishes from these products are good at the festive table and dietary diet. It is light and tasty food. But in order for them to turn out really delicious, you need to follow some rules in their preparation.

Squid. As a rule, squid have a mass of up to 350 grams. But there are some that reach 750 grams. They should be properly stored and processed, as the quality of the prepared dishes depends on it. Frozen squid is better defrosted in the air or in water at a temperature of 18-20 degrees. After they thaw, their insides are removed. To get rid of the skin, you should scald them with hot water for 4-5 minutes, stirring continuously. After scalding, rinse with cold water. If you want to reduce the loss of mass, then in this case you should scald squid for no more than 30 seconds, after which also rinse with cold water. True, with this option, squid acquire a pink coloring.

Scallop. This is an ordinary bivalve shell. Its meat is very tender and tasty. The edible part is the muscle and mantle. It is boiled in boiling salted water for 7-10 minutes. Roots and spices should be added to the water for better flavor and aroma. After boiling, the clams are cooled and sliced. Scallops are very good for preparing delicacy dishes and appetizers, salads, first courses. They can also be baked and fried.

Mussel. By taste, mussels resemble the protein of a boiled egg with a fishy flavor. They contain a large amount of iodine, so it is recommended to consume mussels for therapeutic and dietary purposes. Especially patients with atherosclerosis. In food is consumed, as in the scallop, muscle and mantle. Before cooking mussel shells should be picked, cleaned with a knife impurities, pour cold water and soak for several hours. After that, rinse and boil once again. Boil mussels in boiling salted water for 15-20 minutes. Now you can open the shells and remove the meat from them, rinsing once again, but already in boiled water. Mussels are also good for making salads, cold and hot appetizers, soups.

Trepangs. These are representatives of echinoderm mollusks. They have an elongated rounded shape, for which they are nicknamed sea cucumbers. Their meat tastes similar to the cartilage of sturgeon fish. Trepangs can be sold in dried form. Dried trepangas are coated with charcoal powder, it is used in the drying process. Therefore, they must be rinsed thoroughly with warm water before use. Then they should be poured with cold water and left in it to swell for twenty-four hours. During the day, the water should be changed 2-3 times. Their mass should increase approximately five times.