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How to clean squid

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01 / Original postHow to clean squidOmManiPadmeOmelet · 15 May 2006 02 / This pagePosts 1–20Page 1 of 2 · chronological order 03 / Latest replyPost #26OmManiPadmeOmelet · 19 May 2006

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General fitness, health and nutrition
Published
15 May 2006
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19 May 2006
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OmManiPadmeOmelet
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  1. Original post
    OmManiPadmeOmelet
    Archived post
    #1

    I promised to do this months ago. :-)
    I finally did purchase more giant squid at the Korean market and felt
    the larger ones would make a better demo. The same techniques work with
    the smaller ones but I've been a bit lazy and have been purchasing
    packages of the small ones pre-cleaned...

    Anyhoo, here goes! It was a bit tricky in some spots to demonstrate as
    it takes two hands for some operations, but I needed one hand for the
    camera:

    Giant squid, whole

    http://tinypic.com/ztett2.jpg

    First cut. Lift the mantle and make and cut off the head and tentacles
    at the base. This is a bit messy and will require rinsing afterwards as
    it cuts thru the stomach:

    http://tinypic.com/zteu5k.jpg
    http://tinypic.com/ztevlg.jpg

    Next, cut off the tentacles at the bottom of the head. Sometimes,
    depending on where you cut, you may miss removing the beak. It's easy to
    see and feel and can be removed separately:

    http://tinypic.com/ztevwp.jpg

    Normally, tentacles are cooked in one piece but these are so large, I
    later cut them apart into separate ones prior to cooking.

    Next, skin/peel the squid. Loosen the skin using your fingernails at the
    front/top of the mantle, then it peels off usually in one piece if you
    are careful. The fins have to be peeled separately:

    http://tinypic.com/ztew45.jpg
    http://tinypic.com/ztewbn.jpg

    The squid is now ready to be gutted. The easiest way to do this is to
    squeeze it hard, starting at the bottom and working towards the top,
    just like a tube of toothpaste. It's a good idea to do this over the
    sink:

    http://tinypic.com/ztewhw.jpg

    This step gets most of them. A second step to finish removing entrails
    is done after removing the "spine".

    Squid have a clear chitin "spine" running up the back. This is quite
    inedible and must be removed.

    In a large squid like this one, find the spin insert and make a small
    cut with a paring knife underneath it, then grasp it with your
    fingernails and pull. In fresh squid, it will pull out intact.

    With smaller squid, it can just be pinched with the fingernails and
    pulled out easily:

    http://tinypic.com/ztewph.jpg

    Once this is done, the squid can then be turned inside out to finish
    removing any remaining entrails:

    http://tinypic.com/zteww1.jpg

    All done!
    The tentacles are usually cooked as is and the body tube is usually
    sliced into rings, breaded and deep fried, or stir fried or braised:

    http://tinypic.com/ztex3m.jpg
    http://tinypic.com/ztex75.jpg

    The body tube can also be kept intact, stuffed and grilled or braised.
    There are a number of ways to prepare squid.

    My personal favorite is lightly coated and deep fried. Since I don't use
    a batter or breading, the oil/grease retained is minimal. In this case,
    I just wet it with water and dredged it in spiced rice flour, then deep
    fried for 2 minutes. I then served it over marinated Shiratake noodles:

    http://tinypic.com/ztexdz.jpg

    Cheers! :-)
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  2. OmManiPadmeOmelet
    Archived post
    #2

    In article <[email hidden]>,

    Dee Randall said:

    "OmManiPadmeOmelet" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    In article <[email hidden]>,

    Peter A said:

    In article <[email hidden]>,
    [email hidden] says...
    > I promised to do this months ago. :-)
    > I finally did purchase more giant squid at the Korean market and felt
    > the larger ones would make a better demo. The same techniques work with
    > the smaller ones but I've been a bit lazy and have been purchasing
    > packages of the small ones pre-cleaned...
    >
    > Anyhoo, here goes! It was a bit tricky in some spots to demonstrate as
    > it takes two hands for some operations, but I needed one hand for the
    > camera:
    >
    >

    <snipped>

    Man, I wish I could find those around here! Great job with the pics and
    all.

    Thanks! :-)
    I'm glad you enjoyed the series and I hope each step made sense...

    I get these fresh frozen at the asian markets in Austin.
    --
    Peace!
    Om

    Om, the pictures were stunning!
    But no matter how great, they will not convince me to do this. It's enough
    to convince me to try those little round frozen thingies from TJ's.
    You're wonderful for sharing this, though. I know there will be those who
    will benefit.

    Quoted message said:

    How did you get your camera clean -- or was it like making dough, using one
    hand throughout if you want to answer the phone?

    Rinsing and drying hands between steps. ;-)
    Did not have to clean the camera.....

    Quoted message said:

    Thanks again,
    Dee Dee

    I know it looks complex at first, but I can do one from start to finish
    in about 5 minutes. Little ones even less. It's a matter of getting the
    technique down.

    You CAN get pre-cleaned squids, then just prepare them for cooking.

    Cheers!
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  3. Chatty Cathy
    Archived post
    #3
    OmManiPadmeOmelet said:

    In article <[email hidden]>,

    Chatty Cathy said:
    OmManiPadmeOmelet said:

    I promised to do this months ago. :-)
    I finally did purchase more giant squid at the Korean market and felt
    the larger ones would make a better demo.


    <snipped all pix and the hard work>

    Om..... Well done!

    So when are you coming over here for a visit? 😉

    <grins>
    When I can gather sufficient time off and $$$. <lol>

    (chuckle) We will keep the guest room ready... Only thing is... wonder
    how you are going to explain to the customs officials why you are
    bringing in so much squid 😉

    Quoted message said:
    Quoted message said:

    The calamari we bought was already "prepared". Had it deep-fried last
    night - but we really enjoyed it. Having sole tonight - its almost
    ready as I type this....

    Sounds tasty!
    We've been eating a lot more fish lately too.
    Prices have been affordable on some stuff.

    Here too. We love fish....

    --
    Cheers
    Chatty Cathy

    Report
  4. OmManiPadmeOmelet
    Archived post
    #4

    In article <[email hidden]>,

    Chatty Cathy said:
    OmManiPadmeOmelet said:

    In article <[email hidden]>,

    Chatty Cathy said:

    OmManiPadmeOmelet wrote:
    > I promised to do this months ago. :-)
    > I finally did purchase more giant squid at the Korean market and felt
    > the larger ones would make a better demo.
    <snipped all pix and the hard work>

    Om..... Well done!

    So when are you coming over here for a visit? 😉

    <grins>
    When I can gather sufficient time off and $$$. <lol>

    (chuckle) We will keep the guest room ready... Only thing is... wonder
    how you are going to explain to the customs officials why you are
    bringing in so much squid 😉

    Gets drop shipped ahead of me of course! <G>
    Packed on dry ice......

    Quoted message said:


    Quoted message said:
    Quoted message said:

    The calamari we bought was already "prepared". Had it deep-fried last
    night - but we really enjoyed it. Having sole tonight - its almost
    ready as I type this....

    Sounds tasty!
    We've been eating a lot more fish lately too.
    Prices have been affordable on some stuff.

    Here too. We love fish....

    Found catfish nuggets for a killer price last week so have been enjoying
    those. Not as good as fillet's, but they'll do.

    I'm trying to develop a taste for Tilapia, but......
    it's so BLAND!
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  5. OmManiPadmeOmelet
    Archived post
    #5

    In article <[email hidden]>,

    Jke said:

    Thank you for all of this! It is fascinating. You rarely see squid here, and
    I've never seen it that lareg. nor did I ahve a clue as to how to celan
    them. So thank you agina.

    It is a very clear tutorial, too.

    Thanks! :-)
    I'm ever so glad you found it useful...

    Processing the series was more work than cleaning the squid. <lol>

    Squid is a very wonderful fish IMHO.
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  6. Sheldon
    Archived post
    #6
    OmManiPadmeOmelet said:


    The easiest way to do this is to
    squeeze it hard, starting at the bottom and working towards the top,
    just like a tube of toothpaste. It's a good idea to do this over the
    sink:

    http://tinypic.com/ztewhw.jpg

    Oh, wow... I'm gonna faint... you got a death grip on that testicle!

    Nice pics.

    Sheldon

    Report
  7. OmManiPadmeOmelet
    Archived post
    #7

    In article <[email hidden]>,

    Sheldon said:
    OmManiPadmeOmelet said:


    The easiest way to do this is to
    squeeze it hard, starting at the bottom and working towards the top,
    just like a tube of toothpaste. It's a good idea to do this over the
    sink:

    http://tinypic.com/ztewhw.jpg

    Oh, wow... I'm gonna faint... you got a death grip on that testicle!

    <lol> Squeezed that puppy dry. ;-)

    Quoted message said:


    Nice pics.

    Thanks!
    Got any other recipe ideas?

    Quoted message said:


    Sheldon


    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  8. George
    Archived post
    #8
    OmManiPadmeOmelet said:


    Thanks!
    Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    Report
  9. OmManiPadmeOmelet
    Archived post
    #9

    In article <[email hidden]>,

    George said:
    OmManiPadmeOmelet said:


    Thanks!
    Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    I presume they keep the body tubes whole for that?
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  10. Bob Myers
    Archived post
    #10

    "George" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    OmManiPadmeOmelet said:


    Thanks!
    Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    Reminds me of a meal I had from a street vendor in Taipei once. It
    was one of these big carts where you'd pick out your meat (I chose
    some nice-looking squid, as did a colleague who was there as well),
    add some veggies, and then they'd grill it up for you. We wound up
    with these fantastic dishes of grilled squid with the most amazing blend
    of seasonings. Well, we of course wanted to be able to order the same
    thing again, so we ask the proprietor just what it was we were eating.
    Unfortunately, her English was almost as bad as our Chinese, and we
    weren't able to make much headway there. Then she - the cart owner/chef
    - got a bright idea; she ducked inside the building behind her, and
    brought out her teenaged daughter, who obviously had been taking
    English in school. We were able to at least complement our chef
    and get the question across - "This is really, really, good! But what
    IS it? What do you call it?" - and that one seemed to stump her as well.
    After a minute or two of deep thought, her face brightened and she
    realized that the answer was literally right over our heads. She
    pointed up at the sign over the cart, and said, happily, "It's THIS!"

    The sign, of course, had nothing but Chinese characters.

    What could we do? We thanked her for the information, and ate
    our squid....

    Bob M.

    Report
  11. OmManiPadmeOmelet
    Archived post
    #11

    In article <[email hidden]>,

    Bob Myers said:

    "George" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    OmManiPadmeOmelet said:


    Thanks!
    Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    Reminds me of a meal I had from a street vendor in Taipei once. It
    was one of these big carts where you'd pick out your meat (I chose
    some nice-looking squid, as did a colleague who was there as well),
    add some veggies, and then they'd grill it up for you. We wound up
    with these fantastic dishes of grilled squid with the most amazing blend
    of seasonings. Well, we of course wanted to be able to order the same
    thing again, so we ask the proprietor just what it was we were eating.
    Unfortunately, her English was almost as bad as our Chinese, and we
    weren't able to make much headway there. Then she - the cart owner/chef
    - got a bright idea; she ducked inside the building behind her, and
    brought out her teenaged daughter, who obviously had been taking
    English in school. We were able to at least complement our chef
    and get the question across - "This is really, really, good! But what
    IS it? What do you call it?" - and that one seemed to stump her as well.
    After a minute or two of deep thought, her face brightened and she
    realized that the answer was literally right over our heads. She
    pointed up at the sign over the cart, and said, happily, "It's THIS!"

    The sign, of course, had nothing but Chinese characters.

    What could we do? We thanked her for the information, and ate
    our squid....

    Bob M.

    <giggles> Sounds like a lot of fun. :-)
    I run into the same problem when I shop at Oriental markets.
    The "help" often speaks very poor, if any, english...

    I was lucky at the Korean market. The main cashier was fluent in both
    Korean and English.
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  12. Steve Wertz
    Archived post
    #12
    OmManiPadmeOmelet said:

    I was lucky at the Korean market. The main cashier was fluent in both
    Korean and English.

    I like shopping at My Thanh and Hong Kong Super because of the
    chicks they have at the registers.

    I couldn't care less whether they understand me or not, as long
    as they moan and scream in English.

    -sw

    Report
  13. Dee Randall
    Archived post
    #13

    "Steve Wertz" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    OmManiPadmeOmelet said:

    I was lucky at the Korean market. The main cashier was fluent in both
    Korean and English.

    I like shopping at My Thanh and Hong Kong Super because of the
    chicks they have at the registers.

    I couldn't care less whether they understand me or not, as long
    as they moan and scream in English.

    -sw

    Moan and scream -- what does that mean? - that they are unhappy to see you?
    Dee Dee

    Report
  14. Steve Wertz
    Archived post
    #14
    Dee Randall said:

    Moan and scream -- what does that mean? - that they are unhappy to see you?

    It means I have them chained to the wall in my basement.

    -sw

    Report
  15. George
    Archived post
    #15
    OmManiPadmeOmelet said:

    In article <[email hidden]>,

    George said:
    OmManiPadmeOmelet said:

    Thanks!
    Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    I presume they keep the body tubes whole for that?

    I have seem the whole tube grilled or cutting them cut lengthwise and
    fanned out and skewered.

    Report
  16. OmManiPadmeOmelet
    Archived post
    #16

    In article <[email hidden]>,

    Steve Wertz said:
    Dee Randall said:

    Moan and scream -- what does that mean? - that they are unhappy to see you?

    It means I have them chained to the wall in my basement.

    -sw

    In his dreams....... ;-)
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  17. OmManiPadmeOmelet
    Archived post
    #17

    In article <[email hidden]>,

    George said:
    OmManiPadmeOmelet said:

    In article <[email hidden]>,

    George said:

    OmManiPadmeOmelet wrote:

    >Thanks!
    >Got any other recipe ideas?

    Charcoal grilled squid is good. It is a common treat in street stalls.

    I presume they keep the body tubes whole for that?

    I have seem the whole tube grilled or cutting them cut lengthwise and
    fanned out and skewered.

    Hmmmmm...
    I'm thinking now, sliced as "steaks" and rolled up stuffed.
    --
    Peace!
    Om

    "My mother never saw the irony in calling me a Son of a [censored]"
    -- Jack Nicholson

    Report
  18. DreamSong
    Archived post
    #18
    Quoted message said:

    I get these fresh frozen at the asian markets in Austin.

    Last summer there was a run of giant squid on Southern California.
    Several of my friends went fishing for them, but alas, I went
    squidless. Thanks for the pics.

    DreamSong

    Report
  19. Steve Wertz
    Archived post
    #19
    OmManiPadmeOmelet said:

    In article <[email hidden]>,

    Steve Wertz said:
    Dee Randall said:

    Moan and scream -- what does that mean? - that they are unhappy to see you?

    It means I have them chained to the wall in my basement.

    -sw

    In his dreams....... ;-)

    So when are you coming up to Austin?

    -Kiss The Girls

    Report
  20. -L.
    Archived post
    #20
    OmManiPadmeOmelet said:

    I promised to do this months ago. :-)

    I feel really sad looking at that poor creature's eyes. How beautiful
    it must have been swimming free in the ocean.

    -L.

    Report

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