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Abalone, Blacklip
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Venus Tusk Fish
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Cooking Squid, Preparing Squid & Recipes for Squid
Squid and Calamari should be cooked either quickly over high heat or for a long time over low heat, when buying squid look for bright skin, cleaned tubes should be white



Cooking & Preparing Squid:

Buying
When purchasing fresh whole Squid or Calamari look for intact bright skin, with a light brown to purple mottled appearance and intact head, arms and tentacles. Cleaned tubes should be white without any brown markings.

Storing
Make sure Squid or Calamari are gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

Preparing
To clean whole Squid or Calamari: grasp the arms and pull firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the arms. Remove quill, peel skin off tube by grasping side fins and peeling around the tube. Side fins can be peeled and used; tentacles can also be washed and used. If cutting tube into rings, wash inside well to remove any remaining gut, otherwise, cut tube open along the obvious seam, lay out flat and wipe the inside clean with a clean cloth. It can then be sliced into strips, or scored in a hatch pattern (called ‘honeycombing’) and sliced into larger chunks. It is also possible to cook Squid and Calamari without peeling them, the skin will turn a dark purple as it cooks. The average yield is 80%. Gould’s Squid are often larger and tougher than other Squids and Calamari; they have hard suckers which must be sliced off their arms and tentacles and the flesh of larger specimen can be tenderised with a meat mallet.

Cooking
Squid and Calamari should be cooked either quickly over high heat or for a long time over low heat, otherwise the flesh will be tough and chewy. Either way it has a mild flavour and firm texture and will marry well with almost any flavouring. It is suitable for a wide variety of preparations, whole tubes can be stuffed and baked, strips or rings can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.

The ink can be used to flavour and colour risotto or pasta. Cuttlefish, a close cousin, can be substituted in almost all recipes calling for Squid or Calamari; they have broader, thicker bodies and their thicker calcified internal shell is most often seen in birds’ cages. It is Cuttlefish ink, rather than that from Squids or Calamari, which is traditionally used to flavour and colour black risotto and pasta.

 

How to clean a Squid
Sydney Fish Market takes you through the different kinds of Squid available at the market and how to prepare one for cooking.


Squid Recipes:

Deep Fried Squid - Calamari coated in egg and breadcrumbs and fried until golden brown.
Grilled Squid Salad - Squid marinated in soy sauce and then grilled, served tossed with salad greens.
Squid Cooked in Squids Ink - Squid cooked in it's own ink with garlic, white wine, red pepper, lemon and parsley
Squid in Lemon Ginger Sauce - Sugar, lemon, ginger, soy, zucchini and mushrooms.
Squid in Tomato Sauce - Chop the garlic and rosemary finely, then put into a saucepan with the oil ....blend the tomatoes and add them to the pan together with the ink sacs

Video Squid Recipes:

Recipe: Italian Stuffed Calamari Recipe: Stuffed Braised Calamari Recipe: Fried Shrimp & Calamari Recipe: Calamari with Tomato Sauce
Italian Stuffed Calamari Stuffed Braised Calamari Fried Shrimp & Calamari Calamari with Tomato Sauce
Moroccan Style

More Squid Recipes from How to Cook Fish

 

Nutritional Information
For every 100 grams raw product
for Squid.

Kilojoules 328 (78 calories)
Cholesterol 104 mg
Sodium 285 mg
Total fat (oil) 1.0 g
Saturated fat 42% of total fat
Monounsaturated fat 7% of total fat
Polyunsaturated fat 51% of total fat
Omega-3, EPA 71 mg
Omega-3, DHA 289 mg
Omega-6, AA 16 mg

 


 

See Also:
Arrow Squid Photos & Information
Squid Jigging & How to Catch Squid
Cooking Squid and Squid Recipes
Arrow Squid (Nototodarus gouldi) Commercial Fisheries
Squid Links & Resources

 


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