Jump to content

Recommended Posts

Posted

anyone ever seen those chopped thick squid fillets in the markets? are they really squids?

squid_fillets_raw.jpg

they look like these, except they are 1 inch thick or even thicker! they taste like squids except harder and chewier but given that size, it got to be hell of a squid, cant be. anyone know what is that exactly?

Posted

Buy the squid, wash the filets with fresh water, then wash with SODAWATER to get rid of the smell.

With a sharp knife make incisions to help the squid getting softer

Marinate with garlic powder, pepper, salt, some paprika powder, and if you like Chinese 5 spices powder in a little vinager and soy sauce.

Leave the marinated filets in the fridge for the night.

Fry and cut in small pieces to eat.

Delicious!

Posted

The faster you cook it the less tough it will be. I prefer to just coat it in a little oil then dust with salt and pepper and cooked on a very very hot BBQ.

Posted

Humboldt squid I caught near Santa Rosalia, Baja California, Mexico around 1987. I had no luck cooking these things until a friend gave me a recipe for squid patties:

squid

salt

pepper

some onion

flour, enough to bind it together

your favorite spices

Blend it all up and fry like pancakes.

post-148604-0-43182900-1349256805_thumb.

  • Like 1

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
  • Recently Browsing   0 members

    • No registered users viewing this page.



×
×
  • Create New...