Calamari loses taste

[yami]

[size="5"]Hello[/size]



[size="5"]I am new to forum.[/size]



[size="5"]I defrosted some whole squid and cleaned them producing rings from the tubes. I cleaned them completely removing the skin from the tubes.[/size]

[size="5"]I boiled some for 30 seconds, and fried some coated with flour for 2 minutes in oil. [/size]

[size="5"]Either way they came tender but had no squid taste. I have noticed this in some restaurants also.[/size]



[size="5"]Any suggestions on preserving or bring out the fishy calamari taste?[/size]



[size="5"]Thanks![/size]

[glen]

Add some salt perhaps!



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[masejess33]

why go squid fishing if your freezing it.

mite aswell go to shop and buy frozen week old squid

catch, clean eat within 2 days and it wont taste like the frozen junk in the restaurants

[Jonathan03]

Cooking calamari

Calamari is a versatile ingredient whose mild flavor and wonderful texture make it a seafood with unusually broad appeal to all ages.



Pasta dishes and seafood stews often include squid … it’s a perfect add-in to our Organic Cioppino and Soups. Click the Recipes tab for some ideas.



Calamari is prepared many ways around the world … see “World calamari cuisines”, at right.



Basic calamari tips

You can cook our calamari from frozen, or thaw it first … click the Serving/Storage tab for thawing instructions.



Overcooked squid loses its flavor and texture. To keep your calamari from turning tough and rubbery, use the shortest possible cooking time and lowest temperatures, with the frying exception noted below.

[Osman8]

Only 4 calamari today and plenty of bait in the freezer.



For a long time I have been a fan of pickled octopus, so on Dusky Chaser's advice and having tasted his, decided to try it on calamari.



Wow, I lament having wasted so many culinary treats in the past.



After cutting the tubes into rings for dinner, with nothing to lose I cut the tentacles off just in front of the eyes, separated them and cut them into morsel lengths.



The wings were then sliced cross ways without bothering top remove the hard ridge where it attaches to the tube.



All were then tossed into a large saucepan of boiling water which after having returned to the boil for 2mins, was emptied into a stainless colander.



This was then poured into a serving dish into which some vegetable oil was added (I use Peanut or Sunflower) then a generous swish of cider vinegar.



Add some slivers of fresh Garlic and Ginger then toss in some mixed dried herbs and chilli powder to taste.



This should rest for 24hrs.



Mialla popped in for a brew only 6 hrs later(just back from his Mallacoota trip), so thought we would try a sample, it was game over, within an hour not a morsel was to be found in the serving dish.