Also known as calamari, the species of squid available commercially is Loligo squid which can range in size from 100g to 1kg 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 flavor
|Nutrient (per 100 gm)|
|Total Fat (Grams)||1|
|Saturated Fat (grams)||0|
|Monounsaturated Fat (grams)||0|
|Polyunsaturated Fat (Grams)||0|
Squid is most readily available between the months of July through to January. Out with these months availability varies.
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 center 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 color and a delicious fishy taste.