POULP, MADZA, POULP SQUID

Poulp Squid – Mada (Cistopus indicus) is a genus of octopuses in the family Octopodidae from the Indo-Pacific region, colloquially known as old-lady octopuses. Poulp Squid - Mada (Cistopus indicus) was characterised by the possession of eight small mucus filled pouches around the animal's mouth in the web between the bases of each arm, these have an opening which releases the mucus. Poulp Squid – Mada (Cistopus indicus) are harvested and utilised for food on a commercial basis in southern and eastern Asia. Poulp Squid – Mada (Cistopus indicus) inhabits in mud place with the body can be up to 60cm long and weighing up to 2kg. Poulp Squid – Mada (Cistopus indicus) is caught by-catch of trawl, dredge and pot and net fisheries. Poulp Squid – Mada (Cistopus indicus) is available fresh year-round with harvesting daily by our local fisherman.

Poulp Squid – Mada (Cistopus indicus) is preliminarily processed and uses IQF, Semi block with whole cleaned, cut or skewer.

Poulp Squid – Mada (Cistopus indicus) is major species of Octopus distributing in Asia Market. Poulp Squid – Mada (Cistopus indicus) has no internal skeletons, and once cleaned of their eyes, sharp beak, viscera and ink sacks, they can be cooked entirely. Poulp Squid – Mada (Cistopus indicus) meat cooks up white with a delicate, slightly- sweet, briny flavor and firm texture. Containing high value nutrition as Protein, Calci, Photpho, Iron, Vitamin A, B1, B2, C

If cooked incorrectly Poulp Squid – Mada (Cistopus indicus) can be very chewy. Poulp Squid – Mada (Cistopus indicus) is achieved by either a very short cooking time on a high temperature (try stir frying or BBQ'ing), or a long slow wet cooking method such as braising. Marinating before cooking will help tenderise the meat.

There are many other techniques employed to tenderize Poulp Squid – Mada (Cistopus indicus), these include throwing Poulp Squid – Mada (Cistopus indicus) against rocks or tumbling in a cement mixer (Greek), boiling with a cork (Italian), dipping 3 times in boiling water and then simmering in a copper pot (Spanish) and beating with a radish (Japanese).