04-02-2005, 11:35 AM
I have found another terrific webpage from the California Seafood Council which provides photos of California Squid and shows how the quality of the squid deteriorates over time.
In the section titled "Judging Squid Freshness by Color", there is photos of californian squid 30 seconds after harvest, and then 5 minutes, 1 day, 3 days, 6 days, and then 10 days after harvest.
The article states that poor quality squid have a dark red or purple discoloration of the meat, and a strong off-odor.
Here is a link to the relevant page on the [url="http://ca-seafood.ucdavis.edu/squid/squidcol.htm"]California Seafood Council[/url] website.
This webpage also provides some fascinating information about squid skin and explains how it changes colour.
In the section titled "Judging Squid Freshness by Color", there is photos of californian squid 30 seconds after harvest, and then 5 minutes, 1 day, 3 days, 6 days, and then 10 days after harvest.
The article states that poor quality squid have a dark red or purple discoloration of the meat, and a strong off-odor.
Here is a link to the relevant page on the [url="http://ca-seafood.ucdavis.edu/squid/squidcol.htm"]California Seafood Council[/url] website.
This webpage also provides some fascinating information about squid skin and explains how it changes colour.