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Joe M.
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| Joined: | Mon Nov 21st, 2005 |
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Posted: Tue Dec 27th, 2005 06:31 pm |
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We were in San Carlos over the holidays and were lucky enough to catch a couple of squid.
They eached weighed about 30-40 pounds. We cleaned them and froze some and ate the others.
They were very tasty but extremely chewy. Can anyone tell me what you have to do to tenderize them.
Also any special recipes you may have for preparing them.
Thanks,
Joe M.
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LimeyLInda
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Posted: Tue Dec 27th, 2005 06:53 pm |
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Saute, seasoned, for max. 5 mins, sliced thin. or cook for another 1 1/2 hours in a casserole. Does not taste so good. Anything in between is tough.
Tony
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Stuart
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| Joined: | Wed Oct 26th, 2005 |
| Location: | Tempe, Arizona USA |
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Posted: Tue Dec 27th, 2005 08:30 pm |
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This recipe was given to me by an old Mexican squid fisherman. It has been passed down for decades:
- First, clean the squid, by cutting a single slit from head to tail. Remove all guts and the long spine bone.
- Cut the head off the squid and save the tentacles for bait.
- When finished cleaning, you should have a single, large sheet of inch thick calamari steak. Take this large sheet of meat and lay it on the nearest roadway.
- Get in your truck and repeatedly drive back and forth over the squid. Repeat as necessary.
- Pick squid up off roadway and throw into the trash.
- Remove tire from truck and eat it. It will be softer than the squid, but will taste just like it.
- Add salt and pepper to taste. Serves 8.
In all seriousness, the calamari steaks CAN be very delicious if you tenderize the meat enough. I have a large tenderizing hammer that I beat the bejeezuz out of the meat with before I cook it. Another tenderizing technique I observed in Baja was to use a mop wringer. The cook had a mop bucket wringer and repeatedly ran the squid steak through it until it was soft enough to cook. No kidding!
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kjstm
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Posted: Tue Dec 27th, 2005 10:58 pm |
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Joe,
I've heard of people cooking squid the same way as abalone. Lot's of tederizing.
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Miguel
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| Joined: | Thu Oct 27th, 2005 |
| Location: | San Carlos, Mexico |
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Posted: Sun Jan 1st, 2006 10:15 pm |
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First off... 30lb.+ calamari will always be a little tough no matter what you do... in this fishes case... smaller is better (a prized catch).
I’ve successfully “tenderized” calamari with buttermilk -- milk works OK in a pinch -- soak cleaned calamari in the refrig. overnight. Buttermilk contains the enzymes necessary to make calamari softer...
Keeping in mind the Japanese (who eat the worlds lion-share) prefer calamari raw... I would suggest cooking times LESS than 1 minute - total -- assuming you’re cooking 1” wide rings.
Frying is a recommended method as the calamari texture lends itself to an “onion ring” type of food. (1/2 inch wide rings) I mix graham crackers with my flour coating (about 50-50).. the sugar caramelizes in the tasty crust. Again -- cook as little as possible, once the coating is golden remove from the oil.
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o-show
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Posted: Mon Jan 2nd, 2006 08:24 am |
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I'll start at the begining to help those that are a little intimidated when they bring one up for the first time. First thing. Gaff it under water unless you want to get douched with ink, now lop off the eyes/beak and tenticles with a long sharp knife. Now all you have left is the tube part (still on the gaff). Cut off the very tip off the tube and slice the tube the long ways and it will open up like a book. Scoop out the guts and rinse. Now bring it on board and get it on ice.
lay the slab of meat on a big table and cut into 5-8 inch squares. cut out the plastic looking thing and discard. Shave off the outside 1/8" layer of skin from both sides of the squares. Freeze freeze the planks in zip lock bags or cook in the next day or two.
take a couple of the square planks of squid and slice into thin strips. Dredge a couple strips in seasoned flour and shake off the excess. next drop the floured strips into well beaten eggs. Now roll in a seasoned bread crumb mixture ( I prefer Panko). now the most important part is to fry a couple at 350 for about 2 minutes. let them cool for a minute and taste it for seasoning and chewiness. If the squid is too chewy then you overcooked it. If its raw and goopy then cook the next batch a little longer. adjust the seasoning, dredge the rest, get a stop watch or timer and start frying. Serve with lemon wedges and some cocktail sauce.
Humboldt squid will not taste like what you get at Uncle Sal's, different species=different flavor. Humboldts will have a lemony, almost acidic flavor. I think it's pretty good and I'm sure I'll keep a few more.
Good Luck.
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