17-03-2005, 08:06 PM
[quote name='esteponapj' date='Mar 11 2005, 02:32 PM']I just came back loaded down with squid. Great fishing out of Bodega Bay with Captain Rick Powers. A very full day of fishing.
Now, a question for the forum - I had my first steak tonight - egg wash and seasoned flour. Sauted it in olive oil for about 5 miutes. Lemon juice on top just before serving. It was horrible. Way too salty. I soaked the tubes in freash water overnight as I was told to do. Both my wife and I , plus the cats, couldn't eat the steaks. Any ideas? Please I have 40 lbs in the freezer and don't want to throw them away.
Thank you in advance.
Peter
[right][post="4291"]<{POST_SNAPBACK}>[/post][/right][/quote]
Well, you cooked them wrong! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/oops.gif' class='bbc_emoticon' alt='
' />
I have had great successes down here in San Diego on the Daily Double squidding and also cooking the monsters of the deep. Great boat, excellent price!
First off, you need to clean the squid at the end of your trip. The acids in their stomach can make 'em go bad pretty quick. I can't recall smelling anything in my entire life that smells worse than bad squid. After gutting them and throwing away all but the body, we'd slice them into 4 steaks, rinse, and take home. The trick is now skinning them. It's like skinning a catfish, if you know how. Start the edge of the skin with a fillet knife. The outer layer is very tough, and tends to come off better in one direction than the other. The inner layer is almost unnoticeable, but it's there. So know you've got skinned steaks, which I then slice in half to where I have 8 pieces total per squid, each piece about 3/4"-1" thick, and about 3"X6". Now you need a really sharp fillet knife to slice the 1" steaks into two thinner fillets. All of this takes practice, but what do you have to lose, right? 40 pounds of squid? Now you need to slightly tenderize the fillets using one of those spiked hammer looking meat tenderizers. MAKE SURE YOU COVER FILLETS WITH SARAN WRAP otherwise, squid juices will be everywhere!!! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/w00t.gif' class='bbc_emoticon' alt=':th' /> Then you cut the tenderized fillets into about 1/2" strips, and soak in a beaten egg. The egg helps fluff up the batter a little better (than beer or milk) Hopefully, you have a favorite batter. I suggest 50-50 blend of medium grind corn meal to self rising flour, plus some Tony Chacere's Creole Seasoning. Get your Frydaddy hot, then throw a handful of the squid into a tupperware with a lid and batter and shake it. Separate any clumps, shake again, Toss them in the grease, 4-7 minutes, until lightly golden. They really don't need anything else, but you could squeeze a lemon and dip in marinara or cocktail sauce. Killer!!!!
Hope this helps, one of the old timers broke it down to me one night.
Fish-On!
Bull_sprigs
Now, a question for the forum - I had my first steak tonight - egg wash and seasoned flour. Sauted it in olive oil for about 5 miutes. Lemon juice on top just before serving. It was horrible. Way too salty. I soaked the tubes in freash water overnight as I was told to do. Both my wife and I , plus the cats, couldn't eat the steaks. Any ideas? Please I have 40 lbs in the freezer and don't want to throw them away.
Thank you in advance.
Peter
[right][post="4291"]<{POST_SNAPBACK}>[/post][/right][/quote]
Well, you cooked them wrong! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/oops.gif' class='bbc_emoticon' alt='
' />I have had great successes down here in San Diego on the Daily Double squidding and also cooking the monsters of the deep. Great boat, excellent price!
First off, you need to clean the squid at the end of your trip. The acids in their stomach can make 'em go bad pretty quick. I can't recall smelling anything in my entire life that smells worse than bad squid. After gutting them and throwing away all but the body, we'd slice them into 4 steaks, rinse, and take home. The trick is now skinning them. It's like skinning a catfish, if you know how. Start the edge of the skin with a fillet knife. The outer layer is very tough, and tends to come off better in one direction than the other. The inner layer is almost unnoticeable, but it's there. So know you've got skinned steaks, which I then slice in half to where I have 8 pieces total per squid, each piece about 3/4"-1" thick, and about 3"X6". Now you need a really sharp fillet knife to slice the 1" steaks into two thinner fillets. All of this takes practice, but what do you have to lose, right? 40 pounds of squid? Now you need to slightly tenderize the fillets using one of those spiked hammer looking meat tenderizers. MAKE SURE YOU COVER FILLETS WITH SARAN WRAP otherwise, squid juices will be everywhere!!! <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/w00t.gif' class='bbc_emoticon' alt=':th' /> Then you cut the tenderized fillets into about 1/2" strips, and soak in a beaten egg. The egg helps fluff up the batter a little better (than beer or milk) Hopefully, you have a favorite batter. I suggest 50-50 blend of medium grind corn meal to self rising flour, plus some Tony Chacere's Creole Seasoning. Get your Frydaddy hot, then throw a handful of the squid into a tupperware with a lid and batter and shake it. Separate any clumps, shake again, Toss them in the grease, 4-7 minutes, until lightly golden. They really don't need anything else, but you could squeeze a lemon and dip in marinara or cocktail sauce. Killer!!!!
Hope this helps, one of the old timers broke it down to me one night.
Fish-On!
Bull_sprigs