Also known as calamari, the species of squid available commercially is Loligo squid which can range in size from 100g to 1kg (although there have been reports of squid weighing up to 1000 lb!). It might not be the prettiest to look at, but squid is high in protein, vitamin B6, vitamin B12, copper and selenium, and it has a firm texture and a lovely strong flavour
To clean and prepare squid:
1) Pull the body from the tentacles.
2) Cut the head from the tentacles just below the eyes and discard – though you may want to keep the ink sack* if it is present, although usually the squid will have ‘shot’ it on capture.
3) Squeeze out the ‘beak’ from the centre of the tentacles.
4) Remove the quill from inside the body (this looks like a piece of transparent plastic) wash it out and then wash off the membrane on the outside.
5) Cut the fins from the body which, like the tentacles, can be kept and used.
Once cleaned and prepared the body (or tube) is good for stuffing and steaming or baking. Small whole squid can be grilled, pan-fried or griddled and large specimens opened out flat, scored and cut into pieces with the tentacles for stir-frying.
*Squid ink is widely used in making pasta and risotto, and gives it a rich black colour and a delicious fishy taste. It freezes well, and can even be sold separately, so you don’t need to buy squid to get it!
Here are some of the latest recipes for this particular species of fish.
To discover even more tasty meals, be sure to check out our full recipes section for a range of starters, snacks, main meals and sides.