Squidfish Forums

Hello all,



Has anyone got a receipe for pickled squid??



jacko <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/sad.gif' class='bbc_emoticon' alt=':lol' />

--------------------------------

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.

Thanks Sparkesy!



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



Cheers,



Jack

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

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. <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/unsure.gif' class='bbc_emoticon' alt=':lol' />



Must try it.

I also heard that if they are frozen and then thawed they become even more tender <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wub.gif' class='bbc_emoticon' alt=':lol' />:



Natalie

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

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

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

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



Natalie

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

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... <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wink.gif' class='bbc_emoticon' alt=':angry:' />

[quote name='GL' date='Jul 29 2003, 05:08 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... <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/wink.gif' class='bbc_emoticon' alt=':th' />

[right][post="487"]<{POST_SNAPBACK}>[/post][/right][/quote]



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 <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt=':au:' />



please reply

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

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 <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/xyxthumbs.gif' class='bbc_emoticon' alt=':au:' /> ) or pickling salt (what you use when you don't have Kosher <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/mad.gif' class='bbc_emoticon' alt=':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 <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/beer_mug.gif' class='bbc_emoticon' alt=':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 <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/laugh.gif' class='bbc_emoticon' alt=':au:' />

[quote name='Rach squid' date='Feb 24 2005, 04:43 AM']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 <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt='' />



please reply

[right][post="4228"]<{POST_SNAPBACK}>[/post][/right][/quote]

<img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/as.gif' class='bbc_emoticon' alt=':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

thanks for the recipe grub! and welcome to the site <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='' />



cheers, glen <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/xyxthumbs.gif' class='bbc_emoticon' alt=':th' />

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.

hi mexrick! sounds like a great dish! i hope someone can help you to find this recipe <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt=':ink' />



cheers, glen <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/xyxthumbs.gif' class='bbc_emoticon' alt=':angry:' />