Squid, the forgotten cephalopod. Although a lot of work to prepare, this spineless creature is worth the effort. It all started when Tanya got the idea earlier this week, we should have seafood this weekend.
Squid isn’t something that is plentiful around Victoria, in fact, I don’t know if I have ever seen it for sale, definitely not fresh. When we went to Cowichan Bay Seafood at the Victoria Public Market, there was a package of it, frozen.
They said that they couldn’t get it fresh, but they did have a source from California. I guess it isn’t that popular and as such, there aren’t that many sources.
Squid is cheap, 3 pounds for $11, this is a great way to eat wild seafood. We bought the package and took it home, really unaware of the work that would be involved to turn squid into dinner.
Over 4 hours
In the end, I think we were working at the squid for over 4 hours. These were 4 enjoyable hours, in which I drank beer and processed the squid. Here is what you have to do to each squid
- Remove the tentacles, cut just between the eyes and the tentacles
- There is a mouthpiece of some sort in there, remove that
- Quickly remove the suction cups from the tentacle (if you can, it isn’t that important)
- Pull the head out, hopefully with the guts
- Remove the [galdius](http://en.wikipedia.org/wiki/Gladius_(cephalopod)
- Remove any other guts that are left in the body cavity
- Remove the out layer of the skin
- Store in ice cold water and move onto the next one
It is a process and it took a long time, but it was so worth it. The flavour was great, the texture was perfect.
Squid two ways
We decided to make squid two ways,
- On the BBQ, from Food52
- Deep fried, Mark Bittman style
Both ways were great, but in the end, I would choose the BBQ method again. The flavour was great with both methods, but the BBQ was faster, tasted a bit better and didn’t leave an oily residue everywhere.