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Squid as a food source

Discussion in 'Food Forum' started by Sixgun_Symphony, Feb 27, 2004.


  1. Sixgun_Symphony

    Sixgun_Symphony
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    NRA4EVR

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    As a ten-armed member of the CEPHALOPOD class in the
    MOLLUSK family, squid is related to both the OCTOPUS
    and CUTTLEFISH.

    Squid meat has a firm, chewy texture and mild,
    somewhat sweet flavour. Also called calamari, squid
    can range in size from 1 inch to the seldom seen
    80-foot behemoth of the deep. Smaller squid are
    marketed in fresh, frozen, canned, sun-dried and
    pickled forms. They are very popular in Asian and
    Mediterranean cuisines and can be found in ethnic
    markets and some supermarkets.

    When buying fresh squid choose those that are small
    and whole with clear eyes and an ocean-fresh
    fragrance. They should be refrigerated, airtight, for
    no more than a day or two.

    Squid can be panfried, baked, boiled, stir-fried or
    coated with batter and deep-fried (((& BBQ &
    Smoked))). The cooking time should always be short,
    since the texture of squid becomes rubbery when
    overcooked.

    Squid is used raw by the Japanese in SUSHI dishes. The
    ink can be extracted from the ink sacs and used to
    color preparations like PASTA or to flavor dishes such
    as calamares en su tinta ("squid in their ink"), a
    popular Spanish dish. Squid are rich in protein and
    phosphorus.
     

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  2. fnfalman

    fnfalman
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    Chicks Dig It

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    Squid, octopus, cuttlefish, they all get chowed down around my joint!!!
     

  3. Sixgun_Symphony

    Sixgun_Symphony
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    NRA4EVR

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    Excellent!

    Got any recipes to share?
     
  4. The Pontificator

    The Pontificator
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    Angry Samoan

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    "The Calamari Diet"... ;f

    Heat olive oil over medium heat in large saucepan. Gently saute one flattened clove of garlic for two minutes...do not brown or burn.

    Add crushed red pepper flakes to taste and add squid rings. Saute until tender. Add to freshly cooked spaghetti and steamed broccoli pieces. generously top with freshly ground black pepper.

    YUMMY.
     
  5. chevrofreak

    chevrofreak
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    Senior Member

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    I love squid! ^7
     
  6. hispeedlodrag

    hispeedlodrag
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    needs vacation

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    -Heat oil to 350.
    -Clean squid.
    -Blot dry.
    -Cut bodies into 1/2" rings.
    -Dust pieces in flour, then dip in buttermilk, then panko or seasoned bread curmbs.
    -Fry for about 30 seconds for average sized squid.
    -Drain on towels.
    -Season immediately with salt and pepper.

    Serve with you favorite dipping sauce.
     
  7. Penman

    Penman
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    Goauche User

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    Small, fresh caught squid makes great sashimi.
     
  8. CaptDoug04

    CaptDoug04
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    PM 2005

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    Sorry, but that stuff is BAIT!!!
     
  9. spetsnaz777

    spetsnaz777
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    Team 9mmx19

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    Squid tastes awesome in Thai dishes!!! Nice and HOT served with shrimp and chicken..;c
     
  10. BGPD

    BGPD
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    I just had a delicious appetizer of calamari, soaked in buttermilk, very lightly breaded and sauteed then covered with lemon juice. Excellent.
     
  11. Cali-Glock

    Cali-Glock
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    Mountain Man

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    Wow - I have never fixed squid myself! Mmm sounds great.

    The last time I had calamari (Fisherman's wharf -San Fran) I was very disappointed to find out they were pawning off octopus. :( It was okay, but octopus is NOT squid!! - The great batter saved it, making it edible. I had a bunch of people freaked out at the idea of eating squid, so I did not even tell them it was octopus rather than squid. Spent a week in Monterey last summer though, and ate some WONDERFUL calamari several times!
     
  12. Glenn E. Meyer

    Glenn E. Meyer
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    Make some fetticini, saute some sliced up squid in extra virgin olive oil with lots of garlic and some onions, a touch of Tabasco or some fresh chili peppers from the garden for a little heat. Yum.

    The local Chinese restaurant makes a great squid with Black Beans.
     
  13. fnfalman

    fnfalman
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    Chicks Dig It

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    One of my favorite is Greek-style squid where you get one probably about 6" long or so, pull out the head and the guts and only use the body tube. Stuff the body with feta cheese and spinach and then sautee on open frying pan until the squid is done.

    A similar Vietnamese dish is also to be had except that the stuffing is made out of ground pork, vermicelli and mushroom.
     
  14. CHEF-LOU

    CHEF-LOU
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    Lightly sautee the squid in olive oil with red pepper seed. Add diced peppers (red and green or for a spicy version add banana peppers to the mix). Deglaze the pan with a good shot (6oz.) of port wine. Reduce by half. Add 4oz. chicken stock. add 6oz marinara sauce. Simmer 2-3 minutes and add a touch of parm cheese (this will bind the sauce). The sauce will be heavy in consistency. Serve over a hearty pasta. We use strozzapretti.
     
  15. nickg

    nickg
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    me, the wife and son are goin' for sushi tonight as a matter of fact. WOOHOO!!!! i'm jonesin already!! YUMMY!!! ;f