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Calamari steaks


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#1 Guest_Marlene Mitchell_*

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Posted 01 April 2003 - 10:39 AM

:rolleyes: Can someone please answer the question about HOW Calamari steaks are made. I have been told that a "steak" is formed of small pieces or ground up squid. My friend says it is just a large squiid that has been cleaned & cooked. Thanks for any info you may have on this issue.gramsy10@aol.com
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#2 glen

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Posted 14 April 2003 - 08:54 AM

Hey marlene,

I did a search for calamari steaks on the google image directory and found the following images:

Posted Image

i can't really tell if this is processed squid or just whole squid pieces.

regards,

glen

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  • lcalimari.jpg

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#3 Joe G

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Posted 15 April 2003 - 12:59 PM

perhaps The stakes are made from "colossal squid " :rolleyes:: :rolleyes:: :rolleyes:: ;) ;):
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#4 Guest_Guest_raz_*

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Posted 18 April 2003 - 09:21 PM

Would'nt calamari steaks be a halved or quartered head .
You cut squares or diamonds into it ( like you would a mango ) and bbq it quickly on a hotplate .
That's what I've done in the past ( bought not caught ) .
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#5 yevrah

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Posted 15 May 2003 - 04:08 PM

Quick search on google returned this tidbit of information:


Tenderized fillets of giant squid, dosidicus gigas (about five foot in
length), are sold as calamari steaks. Isaac Cronin's "International Squid
Cookbook", ISBN 0-943186-07-2, suggests that Grande Calamari are found
"along the Pacific coast of South America up to the Mexican-U.S. border",
though I believe they are also fished in the western Pacific (thank you
Trader Joe).
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#6 Guest_sean_*

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Posted 02 December 2004 - 04:36 PM

Quick search on google returned this tidbit of information:
Tenderized fillets of giant squid, dosidicus gigas (about five foot in
length), are sold as calamari steaks.  Isaac Cronin's "International Squid
Cookbook", ISBN 0-943186-07-2, suggests that Grande Calamari are found
"along the Pacific coast of South America up to the Mexican-U.S. border",
though I believe they are also fished in the western Pacific (thank you
Trader Joe).

<{POST_SNAPBACK}>

I think that a calamari would be pounded out like a tough cut of meat. just put between a layer of plastic wrap and pound with your meat hammer. I am sure that would atleas do somthing to tenderize it. I have not tried it though so, I am pretty much making this up as I go along. LOL. I would think after pounding it , you could wrap somthing in it, and tie it if you wanted to and broil for awhile. I mean, it is just protein right. Just like a tough cut of meat. Damn, now I want to try it. I will try and let ya all know
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