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Giant Squid
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[quote name='sean' date='Dec 2 2004, 05:36 PM']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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Hi all, My husband recently went Giant Squid fishing and came back with 3. The steaks are about 3/4 of an inch thick and about the size of a piece of bread.

We removed the membrane on one side of the steaks and I pounded them like they were Abalone, pounding just until the meat gives up some of its tension.

Then we deep fried and pan fried strips for approx 2 -3 minutes only. All of ours came out with this HORRIBLE lemony sour taste. Our neighbor did the same and his were sour too. It was very disappointing. We tried Panko crumbs, tempura batter and nothing at all but oil and garlic. It all went in the trash. If ANYONE has any ideas as to what we did wrong I would greatly appreciate it.
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Messages In This Thread
Giant Squid - by Guest - 28-01-2005, 06:19 AM
Giant Squid - by Guest - 25-02-2005, 09:00 AM
Giant Squid - by glen_ipb3_import1 - 25-02-2005, 10:43 AM
Giant Squid - by Guest - 02-03-2005, 04:16 PM
Giant Squid - by esteponapj - 11-03-2005, 04:32 PM
Giant Squid - by Guest - 17-03-2005, 08:06 PM
Giant Squid - by Guest - 20-03-2005, 03:27 PM
Giant Squid - by esteponapj - 22-03-2005, 03:06 PM
Giant Squid - by John - 15-02-2006, 03:34 AM
Giant Squid - by John - 21-02-2006, 06:38 AM
Giant Squid - by t6014rl - 27-11-2006, 03:46 PM

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