Shannon’s BIG FISH squid – caught last week in the weirs. Incidentally anyone interested in seeing the weirs, can catch a glimpse of them off Ayer Street in Harwich port. BTW – a loligo is usually about 4” – what does this pic tell you about that?
FYI ~ here’s your primer on squid – it’s cheap, sustainable, healthy and fun!
The science and sustainability of squid
- Squid grow fast and have a short natural life span—they reproduce right before they die, at 6 to 8 months old.
- Even without fishing, the entire population replaces itself every 6 months or so. As a result, longfin squid can handle relatively high fishing pressure
- Caught in weirs during spring and summer when the squid migrate inshore to spawn.
Squid are an excellent source of selenium, riboflavin, and vitamin B12.
|Serving Weight||100 g|
|Fat, total||1.38 g|
|Saturated fatty acids, total||0.358 g|
|Sugars, total||0 g|
|Fiber, total dietary||0 g|
Playing with Squid
Kids love squid – and taking apart your squid is fun time with the kids. Last year we took apart squid with the kids, a quick lesson in dissection followed by an art lesson. Anyone familiar with MAKE magazine will be thrilled to know that the lowly squid is not forgotten – they have an online video in their projects section on how to extract the ink, print with it, and eat the rest.
Cooking with Squid
Here are your options for cooking online – but don’t forget to grab your recipes with your share!
Raw – the plus, easy; (some prep products might be unfamiliar to the standard kitchen.) Foodlab has an excellent primer on the science and how to of ceviche.
Foodlab’s : Science of Ceviche and Marinades
Pan fried – no need for a link here ~ quick and easy: cardinal rule #1 – squid fry up fast, so really no longer than 60 seconds in the pan, just till that beautiful glassy sheen turns el blanco opaque; for those needing visual stimulation
Instructables: Fool proof Calamari
Stewed – no better way than to do it like the Portuguese (quick tip; if you happen to cook your pan fry too long and it’s a bit too rubbery – add it to a stew! The marvel of squid is it’s either quick or slow:)
hint: I know this one is FABULOUS – I made it last year when we had our meeting the National Family Farm Coalition meeting – was a big hit along with Cape Ann Redfish!!!
For the Adventurous:
Try a squid risotto:
(adapted from SUZANNE DUNAWAY, author of No Need To Knead, published by Hyperion.
Preparation of squid:
Using scissors, cut each squid down the middle between the flippers on each side. Open and snip out the tiny silver sack of ink and reserve. Pull out all of the guts including the transparent ‘bone’ and discard. Peel off the outer speckled skin (pulls off easily) and discard. Cut off the tentacles close to the eyes in one piece, take out the little hard round beak which appears where you cut, and discard. Cut the body across into 1/2 inch pieces. Heat 2 Tablespoons of olive oil in a pan, add the squid and their ink sacks, and cook for 5 minutes. Add 2 garlic cloves, chopped, 1/2 cup white wine, cover, and simmer, covered, on very low heat for 20 minutes. Reserve juice for risotto or soups.
Preparation of shrimp: (local option – slow down your cook times and use smaller Maine shrimp)
best way to serve a mess of shrimp is simply boiled (half a minute is plenty of time, done in batches to avoid overcooking), quickly drained and turned out on a kitchen table covered with newspaper. Reserve the stock for risotto or soups.
Preparation of shellfish:
Heat 1 Tablespoon of olive oil in a large, shallow skillet with a lid. Add 2 garlic cloves, chopped, then add the shellfish and cover, lowering heat to medium. The moisture in the shellfish will steam them open in about 5 to 6 minutes. Remove the meat from the shells, and discard the shells. Reserve the stock for risotto or soups.
- 1 1/2 pounds clams or cockles
- 1 1/2 pounds mussels
- 1/2 pound shrimp in their shells
- 1 pound squid
- 1/2 pound bay scallops
- 1/4 pound shrimp
- 1/4 cup extra virgin olive oil, plus 1 Tablespoon
- 1 small onion, minced
- 2 cups Arborio or Carnaroli rice
- 4 garlic cloves, minced
- Pinch of cayenne pepper
- 1 cup white wine
- All of the shellfish, shrimp, and squid juices, plus about 3 to 4 cups fish stock (use fish bouillon cubes to save time)
- Juice of a large lemon
- 2 Tablespoons minced parsley
Heat the olive oil in a heavy casserole, add the onion, and cook until translucent. Add the rice and cook, stirring to coat and seal the grains, for 2 to 3 minutes. Add the garlic and pinch of cayenne, cook until golden, then add the wine, and stir until it is absorbed. Add the stock, a cup or two at a time, stirring after each addition and adding the shellfish, scallops, and rock shrimp about halfway though. Continue cooking until rock shrimp are pink and most of the liquid is absorbed. The rice should be creamy and still al dente. Serve with parsley sprinkled over each bowl.
adapted from Oh and quick point, a little goes a long way, and it doesn’t make the rice taste like fish:)
On the Calendar
We take part in Northwest Atlantic Marine Alliance’s Seafood Throwdown. What’s a throwdown?? Two local chefs compete over one mystery fish! Stay tuned for more information – but mark the date
Date: Sunday, June 10, 2012 – 2:00pm – 4:00pm
Hyannis Port, MA