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Pickled squid - recipe


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#1 Guest_jacko_*

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Posted 13 February 2003 - 11:06 AM

Hello all,

Has anyone got a receipe for pickled squid??

jacko :lol
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#2 Guest_Sparkesy_*

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Posted 13 February 2003 - 02:09 PM

--------------------------------
Squid
Olive oil
Salt
Freshly ground pepper
Chopped fresh parsley
Few sprigs fresh rosemary
White vinegar (approx.)
-----PICKLING SPICES & HERBS-----
8 Black peppercorns
2 Garlic cloves
1 Bay leaf
1 Sprig fresh rosemary

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly. Cut the
sacs into 1/2-inch wide rounds. Heat the oil in a frying pan and slip in
the squid rounds, heads and tentacles. Cover and simmer until bright pink
and tender (approximately 30 minutes), adding salt and pepper to taste,
parsley and rosemary during the last 15 minutes. Half fill a clean
quart-sized jar with the squid and all the juices remaining in the pan.
Add white vinegar almost to the top, then the pickling spices and herbs.
Seal the jar tightly and shake. Marinate at least one day before serving.
Keep in the refrigerator.
To serve, remove from marinade and serve cold, within 10 days.
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#3 Guest_jacko_*

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Posted 13 February 2003 - 02:44 PM

Thanks Sparkesy!

I will have to give this a shot next time i catch a squid!

Cheers,

Jack :D :D :D :D
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#4 Guest_pedro the fisherman_*

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Posted 13 February 2003 - 03:58 PM

You sure about the cooking time .30 minutes is a long time.
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#5 Wes

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Posted 13 February 2003 - 07:47 PM

I hear from an Italian friend of mine that squid will become tender again if cooked for about 30 to 40 minutes. Like in a casserole. :lol

Must try it.
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#6 Guest_Guest_Sparkesy_*

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Posted 14 February 2003 - 08:54 AM

I also heard that if they are frozen and then thawed they become even more tender :lol:

Natalie
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#7 supersquid

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Posted 15 February 2003 - 11:31 PM

ok this comes from many years of squid eating and fishing

A pressure cooker is what you need to make squid tender
Im Italian and one way we do squid is to cut it up in strips and cook it in a pressure cooker first then we make a salad out of it with oil garlic and parsley
But you can use the cooked squid in cassaroles or whatever you like
when cooked in a pressure cooker squid will go almost like butter and melt in your mouth.mmmm mmmmm :i :i

Supersquid
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#8 Wes

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Posted 16 February 2003 - 09:22 AM

I tried marinating arrow squid in milk overnight.

No good. Still required chewing.

I will try the pressue cooking method. Thanks for the tip.

Regards

Wes
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#9 supersquid

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Posted 16 February 2003 - 11:11 PM

If your trying to tenderise Arrow squid then forget it
The only thing their good for is resoling your shoes
And the taste is some what different to calamari squid or southern squid
:i :i :i :i :i :i :i
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#10 Guest_Guest_Sparkesy_*

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Posted 17 February 2003 - 07:27 AM

well Supersquid, your italian squid salad sounds good - I'll certainly be trying that one! :wub:

Natalie
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#11 Guest_octo_*

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Posted 06 March 2003 - 10:35 PM

soak ur squid for a day in baking soda and water they melt quicker than butter in ur mouth
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#12 Guest_GL_*

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Posted 29 July 2003 - 04:08 PM

This pickled squid recipe sounds good: but does anyone have a recipe for pickling RAW squid? Reason I ask is that we purchased a jar of chilli pickled squid in Australia that was raw. The vinegar pickling solution "cooked" the squid over a 2-3 week period. When we finished the jar (very quickly - it was delicious) we kept the pickling solution and filled up the jar with more raw squid. I don't trust the solution for third use, but would love to make my own... :angry:
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#13 Guest_Rach squid_*

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Posted 24 February 2005 - 05:43 AM

This pickled squid recipe sounds good: but does anyone have a recipe for pickling RAW squid? Reason I ask is that we purchased a jar of chilli pickled squid in Australia that was raw. The vinegar pickling solution "cooked" the squid over a 2-3 week period. When we finished the jar (very quickly - it was delicious) we kept the pickling solution and filled up the jar with more raw squid. I don't trust the solution for third use, but would love to make my own... :th

<{POST_SNAPBACK}>


Hello unregistered,

Did anyone ever get back to you about pickling raw suid? as i have experienced the same as you, i had very quickly devoured a jar from abroad and wish to pickle my own :au:

please reply
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#14 glen

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Posted 24 February 2005 - 08:16 AM

hi rach,

Sparkesy provided a recipe for pickled squid above... its the second post in this thread. I have not tried it though.

cheers, glen
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#15 Fried Walleye

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Posted 24 February 2005 - 08:21 AM

Try this:

Clean your squid, removing the skin, etc.

Take the tenticles, and rub down with salt to remove any excess slime.

Take the cleaned bodies and tenticles, and cut into the desired bite sized pieces. Place into a stainless steel or glass bowl (NEVER USE ANY OTHER TYPE OF METAL, ESPECIALLY ALUMINUM!! TO BE SAFE, USE A GLASS OR PORCELIN BOWL.)

Mix the squid pieces with some Kosher salt (best type :au: ) or pickling salt (what you use when you don't have Kosher :th ), then after the pieces are coated with salt, cover all of it with a 1/4 inch layer more, of salt. Cover and let this sit in the refrigerator over night.

Now, this next part has to be made ahead of time, to allow the mix to cool down.

Simmer: (IN A STAINLESS STEEL OR VISIONS GLASS POT, NEVER ALUMINUM!!!)
1 cup of water,
1 cup of white vinegar
a heaping 1/4 cup of white sugar,
2 heaping teaspoons of minced garlic,
1/4 teaspoon of powdered alum,
and 4 teaspoons of pickling spice.

At this point, you can also add some hot peppers or other spices as desired.

Gently stir.

After this has simmered (never boiled) for several minutes, and the sugar has disolved, remove from the heat and let cool.

After cooled, add 2 cups of white wine, cover, and put in the refrigerator.

After the squid have set in the salt overnight, remove from the fridge, and rinse real well, allowing the water to strain off. Pack the washed squid into cleaned jars, layering with some sliced onions and additional peppers if desired; pack about 3/4 of the jar. You can also put in slices of lemon or lime as well, whole garlic cloves, etc.

Spoon the spiced vinegar/wine mix over, enough to cover the squid. Make sure you spoon the pickling spice and minced garlic, too. Cover the jars, and refrigerate for several days to a week before eating.

I like to eat the onions with the squid :au: . This also works real well for saltwater fish.

Please post and let me know how you like this recipe, good or bad! I'm always changing it.

Enjoy,

Chris :au:
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#16 yozuri grub

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Posted 05 December 2005 - 06:25 PM

Hello unregistered,

Did anyone ever  get back to you about pickling raw suid? as i have experienced the same as you, i had very quickly devoured a jar from abroad and wish to pickle my own :P

please reply

<{POST_SNAPBACK}>

:th hi rach squid
heres a simple west aussie pickled recipe you may likeyou need
1 kg squid rings
500 ml milk
1 cup white wine vinegar
2 bay leaves
2 tea spoons sugar
2 table spoons oregano
10 pepper corns crushed
soak squid in milk overnight,pour off milk and pat dry then blanch in water for 1 minute precisely.drain and place in jars with the rest off the ingredients mix well.referegate at lest 24 hours be fore use.i experement with difrent vinerars and i try cloves mustard seeds etc a nice simple recipe
late news better than no news
all the best grub
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#17 glen

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Posted 08 December 2005 - 10:17 AM

thanks for the recipe grub! and welcome to the site :P

cheers, glen :th
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#18 Mexrick

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Posted 22 November 2007 - 01:15 AM

I live in Baja CA Sur, Mexico and am looking for a recipe for Escabeche. It is made from bite-size pieces of squid, and vegetables in a cream (?) sauce, cooked in a pressure cooker and usually eaten as a snack on soda crackers. Does anyone have a recipe like this? If not, I'll check locally and post it when I get something. It is delicious.
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#19 glen

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Posted 22 November 2007 - 09:35 PM

hi mexrick! sounds like a great dish! i hope someone can help you to find this recipe :ink

cheers, glen :angry:
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