[quote name='Skypilot' post='6113' date='Feb 14 2006, 10:34 AM']Has anyone tried cutting the steaks up into small bite-sized chunks (after a good, proper cleaning, i.e., membranes, skins, etc.) and cooking them in a cioppino base with all the other goodies, i.e., tomatoes, fish, crabs, shrimp, red wine, etc.?[/quote]
My wife and I just got back from Monterey where we went out with "________." Had an awesome time. Picked up 3 of the Humboldt squid at approx. 40 - 45 lbs each along with quite a few sand dabs and mackerel. The crew did the initial cleaning and we iced everything down and came home. We started "processing" at 2:30 pm yesterday afternoon and finished up around 9:30 last night with everything weighed, packaged and in the freezer. Tentacles and tubes were all cut up into steaks, chunks for cioppino, strips for frying and the fins skinned for cutting up into "scallops" at a later date. As info, to tenderize the steaks, we use a needle or bladed meat tenderizer.
Thanks for the info everyone. Made Saturday a much nicer and rewarding time.
My wife and I just got back from Monterey where we went out with "________." Had an awesome time. Picked up 3 of the Humboldt squid at approx. 40 - 45 lbs each along with quite a few sand dabs and mackerel. The crew did the initial cleaning and we iced everything down and came home. We started "processing" at 2:30 pm yesterday afternoon and finished up around 9:30 last night with everything weighed, packaged and in the freezer. Tentacles and tubes were all cut up into steaks, chunks for cioppino, strips for frying and the fins skinned for cutting up into "scallops" at a later date. As info, to tenderize the steaks, we use a needle or bladed meat tenderizer.
Thanks for the info everyone. Made Saturday a much nicer and rewarding time.