Local squid are one of the most awesomely delicious creatures in the seven seas, they can be sauteed, deep fried, grilled, stuffed, broiled etc. I love squid, plain and simple. But I also love the fact that they freeze so well. Which is a fishmonger's dream. In fact they are one of the few seafood items that doesn't degrade when frozen. Our Neptune’s Delight members will be getting a real delight: fresh, never frozen squid (“calamari”) from one of our local squid fleets. The squid boats are all off the coast right now, and yours came from F/V Sea Wave, based out of Monterey but caught off of our coast. It is rare to get squid that hasn't been frozen or even frozen thawed and re-frozen in local markets and I'm hoping you guys will really appreciate the amazing texture and flavor of these freshies.
The squid fishery is arguably the most important fishery in California along with crab and salmon. Local squid are one of the most awesomely delicious creatures in the seven seas, they can be sauteed, deep fried, grilled, stuffed, broiled etc. But most SF citizens rarely buy them raw, and when they do eat them, tend to go in for the deep fried calamari rings available pretty much everywhere. I love squid, plain and simple.
PREP: Your squid will come whole. You will have to process them. But that's all part of the fun! Note: if you slice the tube to gut it and then cut it into thin slices it will cut your prep time in half, it is only keeping them whole that takes so long. That said, here's how you do it:
Pull the head/tentacles out of the tube. With one slice cut the eyed portion of the head away—leaving the tentacles.
Remove the beak from the center of the tentacles. Remove the plastic-like filament from inside the tube, and lightly scrape off the “skin” from the outside of the tube. All the white goopy guts inside the tube should also be removed.
The tentacles are yummy (once you remove the eyes and the beak). The tube can be cut into rings or stuffed with yummy things.
VIDEO: helpful little video for us visual learners - Kirk walks you through it!
ORIGIN: F/V Sea Wave, based out of Monterey but caught off of our coast.
METHOD: Purse Seine
INFO PAGE: click for fishery info!
RECIPES: You can certainly fry it, but it's also fantastic grilled quickly over high heat (1 min per side), stir-fried, or try these tasty easy recipes: Sautéed calamari with parsley and garlic, calamari with pasta, beer battered calamari, Braised stuffed squid, tapas-style char-grilled squid, squid braised in red wine with garlic aoili and toast.
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