Squid - سبيط
Squid form a major food resource and are used in cuisines around the world, notably in Japan. If cooked over medium heat, squid tends to have a mild flavor similar to that of shrimp and lobster. The body can be stuffed whole, cut into flat pieces, or sliced into rings. The arms, tentacles, and ink are also edible; the only parts not eaten are the beak and gladius (pen). Squid is a good food source for zinc and manganese, and high in copper, selenium, vitamin B12, and riboflavin.