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 quid,
calamari or loligo opalescens, it doesn't matter what
you call it as long as you realize this plentiful little
mollusc is one of the last real bargains left in the
sea.
Whole, uncleaned squid sells for $1.50 per pound with
a return of about 80% useable meat after cleaning. Many
different varieties of squid inhabit the oceans of the
world but from a culinary point of view our west coast
squid is considered superior to any other variety. It's
delicate flavor and tenderness place it above any other
variety in desirability. Europeans and Asian countries
alike contract to buy or fish for our California squid,
recognizing it as superior to any other.
The winter fishery takes place from December through
the end of March in Southern California, then the summertime
fishery, which is centered in Monterey, takes place
from April through August. So, as you can see during
a good year fresh squid may be available nearly year
round. Cooking squid is simple if you understand one
of its basic characteristics. Squid has a great deal
of protein, about 18%, which makes it very nutritious
but at the same time it is susceptible to toughening
if improperly cooked. Squid should be cooked very quickly
by very high heat, as in deep-frying, charcoal grilling
and par boiling; or very slowly for a long period of
time as in stewing or braising. The first method does
not give the protein a chance to form bonds and become
elastic, the second method allows these bonds to form
but breaks them apart again by extended cooking. The
rule should read:" three minutes or thirty but
nothing in-between".
See related article: Last
Wild West Fishery
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© 2001 Monterey Fish
Market, Inc. All rights reserved.
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