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Tenderising squid to eat?


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#1 Mudskipper

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Posted 15 June 2010 - 05:16 PM

:)

I'm sure this topic has probably been covered before but...

I brought home my pride and joy catch of squid. Cleaned em and cooked em up.

Wifey wasn't impressed - too tough she rekkened!!

How the hell do you tenderise squid to get em to eating quality stage without broken teeth??

Pete
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#2 glen

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Posted 15 June 2010 - 07:31 PM

hi mudskipper, what type of squid was it? some species are tougher than others.
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#3 Mudskipper

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Posted 16 June 2010 - 06:51 AM

hi mudskipper, what type of squid was it? some species are tougher than others.


:(

I haven't a clue what "type" of squid they were Glen. All but one were the same fairly long and elongated shape (around 30-35 cm body size) with really long tentacles, but one was a really dark brown colour body and all short tentacles and much broader body. I have caught all my squid to date at the Redland Bay Barge terminal. I'm thinking that a bit of a bash with the mallet type tenderises may be a start point to break up some of the fibre and less chewy and also makes sure I don't overcook...

That will be my next learning curve -to do a search on squid type/species, then get my camera into action and get some photos.

It was of note to me that the bottom of the bucket ended up with a heap of very thick shell grit in it on each night I caught Reddy Bay squid. The bucket was clean prior to my putting the squid in it.

I have 6 x new jigs to pick up from Tackle Warehouse today. The few jigs I had previous were way too heavy and fast sinking for the areas I'm fishing. Hopefully I made the right choices and the wind stays away and I get to use a couple of them tonight.

This squidding is quite addictive eh... :rolleyes:

Pete
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#4 Peter Hugill

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Posted 16 June 2010 - 06:58 AM

Pete,

When i cook squid i always score it. Just run the knife lightly one way, turn the squid 90 degrees and do the same. It makes it less chewy.

Cheers,

Pete
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#5 rocksy

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Posted 16 June 2010 - 07:13 AM

soak it in milk for a couple of hours, or mashed kiwi fruit for about 20 to 30 mins.
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#6 Mudskipper

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Posted 22 June 2010 - 04:56 PM

soak it in milk for a couple of hours, or mashed kiwi fruit for about 20 to 30 mins.


Wow, that definately works. Additionally I gave em a few light taps with the tenderiser mallet as well - awwee, bewdiful..

Thanks for the tips.

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#7 rocksy

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Posted 22 June 2010 - 05:16 PM

which did you try, the kiwi or the milk?
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#8 Mudskipper

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Posted 26 June 2010 - 06:35 PM

which did you try, the kiwi or the milk?


The Milk.

After a tad more research I now do a few things.

1) Clean em and pack em in zip-lock bags, then Freeze. The freezing overnight breaks down the base fibre.

2) Thaw, and soak in milk - preferably overnight.

3) A gentle tenderising with the mallet


Cook to your hearts content. I am a simple man and just like em egg and breadcrumbed and deep fried - Bewdifull
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#9 Kahless

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Posted 06 July 2010 - 04:12 PM

I have found if they are a couple days old then they need a good couple of hours soak in the milk, but the freshest are always the most tender. You are right with the freezer, do that with the milk and they are ALMOST as good as fresh.

Most of the time if they are tough, they have been cooked too long.

I cut mine into rings, then score nice deep diamonds into the wings (almost right the way through) then I soak my fresh ones in milk, at least 20 minutes but can be longer, then drain.

Then put into a freezer bag with flour (tempura flour if you have it) and Salt and Pepper and shake it around.

Then prepare your oil (either fryer or in a pan) and heat it up. I don't know how hut, but hot enough to really sizzle when you drop them in. If it doesn't sizzle, it is to cold and will just get soaked up.

The beuty of this recipe is that the batter will overcook before the squid does. If in a pan, wait until the edges just start to brown, then turn over, then same for the other side. If in a fryer (or saucepan) then as soon as the batter just starts to brown you are done.

Super tender and super tasty.

Give it a crack.
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