FoodBanter.com - View Single Post - Holy Calimari!!! :-)

Thanks.

Katra > wrote:

> In article >,
> (The Wolf) wrote:
>
> > Katra > wrote:
> >
> > > Found these at the local "Fiesta" Mexican market:
> > >
> > > http://home.centurytel.net/Katraslink/BigSquids.jpg
> > >
> > > Really neat store, lots of cool, inexpensive fresh produce and meats.
> > > It's located in Austin.
> > >
> > > I've not seen squid this big in a long time!
> > >
> > > I skinned and gutted them,
> >
> > How did you skin them, they have whole giant squid at the Aisian
> > supermarker near my house?
> >
> >
>
> Ok... squid prep! :-)
>
> First, cut off the head fairly close to the tube/body.
>
> Cut the tentacle ring away from the head and discard the head. Spread
> out the center of the tentacles and make sure you remove the beak, and
> any of the entrails you may have missed.
>
> Take the tube body and turn it inside out. Cut away the "guts" from the
> body wall. (It's pretty easy to tell) and look for the clear, hard
> "spine" in the membrane along the back. Be sure to remove it all the way
> from top to bottom.
>
> Turn it back rightside out. Loosen the grayish outer "skin" (membrane)
> from around the mouth of the tube body. Once you have it worked loose
> all the way around, the "skin" will usually pull off all in one piece.
>
> Cut and prepare the meat then as desired. I don't usually bother
> skinning the tentacles.
>
> Next time I do some, I'll take pictures and post the series. :-)
>
> Kat