2.Clean your squid (or get a 12year local to do it for you)
3.Cut the hood of the squid into rings.
4.In a bowl, combine flour (about ¼ cup) and a generous helping of salt and ground pepper.
5.Toss the squid rings in the seasoned flour, dust off excess flour and place in refrigerator for at least 10 minutes before cooking.
Marinated Squid
1.Catch your squid
2.Clean your squid (or get a 12year local to do it for you)
3.Cut the hood of the squid into rings.
4.In a bowl, combine about ¼ cup olive oil, crushed garlic clove, juice of a lemon, ½ teaspoon dry mustard.
5.Toss the squid rings in marinade, and place in refrigerator for at least 10 minutes before cooking.
To cook squid
1.Heat a small amount of olive oil in a non-stick pan.Cook marinated squid in batches only until cooked (squid will turn white). Do not leave for too long, as the meat will toughen.
2.Add a bit more oil, repeat with the salt and peppered squid, again in small batches.
Serve with chips, salad and fresh crusty bread.
__________________
Pay it forward - what goes around comes around
DUNMOWIN is no longer on the road and still DUNMOWIN!
Looking at your photo of the live squid, I now wonder which part of the squid do you eat?
The eyes and tenticles are still in my freezer, waiting to use as bait. The body (the hood) is what you slice up into rings, however you can also cook up the "wings"
__________________
Pay it forward - what goes around comes around
DUNMOWIN is no longer on the road and still DUNMOWIN!
Yes I know dunmowin, have seen it on the cooking shows. Gerty, the dark skin comes off the outside, the stuff comes out of the middle including some hard bits of gristle. So you are left with a very white cone shaped bit which is cut into rings.
if you are really careful when you land the squid, you should be able to get it straight into a bucket. Then when they eject the ink, you have it in one.
Alternatively (as we saw with a 12yo on the jetty at Marion Bay) just be a man and take it in the face.
__________________
Pay it forward - what goes around comes around
DUNMOWIN is no longer on the road and still DUNMOWIN!
I was given two frozen lots of squid last week from two different friends. One lot which looks to me to be two meals, are neat smallish white hoods like you see at the fish mongers. But its the other that has me tricked. Its a large frozen pack with the contents not looking to be separated. It would be quite a few meals worth. When i look over the lot the tentacles and head are not there but the body does not looked to be skinned. If there is any doubt at all about them i will just bury them in my veggie garden for my cauliflowers next year but knowing the man who gave them to me i am confident all would be right. So the question is how do i prepare quid that looks like this and store it after it has been defrosted?
Have not had to skin the squid my self, however have watched 12yo at Marion Bay. He scraped the hood with the back of a knife until all the dark membrane/skin had been removed, leaving the white meat. (if I am incorrect, and there are any expert squid fisher people on the forum, please correct me - I only caught the little blighter)
Should be eaten as soon as possible, do not refreeze. Then cut the hood into rings, or alternatively score the hood into diamonds, but into 1 or 2" squares, and cook as per recipies below.
Not a bad idea to bury, but bury deep, as it can start to smell before it breaks down. If you are a fisherman, you could use it for bait. You never know what you might catch.
__________________
Pay it forward - what goes around comes around
DUNMOWIN is no longer on the road and still DUNMOWIN!
