Step-by-step cooking:

Proper cooking: This is the most important step. Place the cleaned carcasses in boiling water in small portions. Cook for exactly 2–3 minutes. Remove with a slotted spoon and place in a saucepan under a lid — the “slow cooling” method you indicated will make them extremely soft.

Vegetable base: Cut the onion into thin half rings, the carrot into thin long strips. Sauté in oil until soft, but do not fry until crispy — the vegetables should remain juicy.

Cutting and mixing: Cut the cooled squid into long thin strips (comparable to the carrots). Mix with warm vegetables (the oil from sautéing should soak the squid).

Spices and marinade: Add salt, coriander, lemon juice and sesame seeds (you can lightly toast the sesame seeds in a dry frying pan for flavor). Add chopped dill.

Fermentation (Marination): Transfer to a container, press down with a plate and place a weight (wick) on top. Refrigerate for 12 hours. This is the time that allows the flavors to combine.

Enjoy!