September 28, 201213 yr anyone ever seen those chopped thick squid fillets in the markets? are they really squids? 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?
September 28, 201213 yr 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!
September 30, 201213 yr 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.
October 1, 201213 yr If you cook it too long it will be like shoe leather! More like rubber I'd say. BBQ for me
October 3, 201213 yr 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.
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