RELATIVE COST
2 Stars
Squid are cephalopods (comprising around 304 species) and can be found in all British and Irish waters. They grow up to 54 cm in length and have a small shield-like part of the body projecting slightly over the head. The internal shell is horny and pen-like. The colour varies and is often pink to white with purple brown mottling dorsally.
Squid have no preference for a particular bottom type, the only requirement seems to be the presence of substrata for the attachment of egg strings during the spawning period. Spawning occurs all year but mainly in winter. Eggs are deposited in gelatinous tubes containing tens of eggs and attached to rocks, branching organisms and other hard objects on rocky, sandy and muddy bottoms
QUIRKY FACT
Squid have the largest eye in the animal kingdom and are considered to be highly intelligent. They are the ‘special agent’s’ of the ocean – capable of clever disguise, deceit and jet propulsion. They have an armoury sucker-covered tenticles, a razor sharp parrot-like beak and ink reserve to squirt at predators and stop them in their tracks. It’s no wonder squid have a store of secret weapons to protect themselves. Squid are one of the most popular sources of food among those who consume seafood on a regular basis, especially indigenous peoples who live near the ocean and consider fish and squid a necessity. Think calamari in a seaside seafood restaurant……….
COOKING / EATING BENEFITS
Preparing squid is easy once you know how: pull the tentacles straight and then cut them off. Then feel around on the inside of the squid’s body for a long, plastic-like shard called the ‘quill’ and pull it out. Peel the purple and white skin from the squid meat. Remove the ‘beak’ from the tentacles – it resembles a small white piece of bone with a hole in the middle. Clean the body by running it under a tap or cleaning it in a bowl of water. The tentacles and squid body can both be used in cooking.
Squid must either be cooked very quickly or for a very long time, otherwise it will be tough. Cooked properly, it will be sweet and tender. Simply grill whole, small squid quickly or slice larger squid into rings, dip in batter and deep-fry to make calamari. Larger squid can also be stewed with tomatoes, red wine and olive oil. Squid is delicious stuffed, and can also be used in paella. Cooked in any of these ways super fresh squid is super tasty.
