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Catching is one thing, cooking is another!

Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: Calamari Capers! Squid Jigging
Forum Description: Anything to do with squid fishing here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=135271
Printed Date: 30 Jan 2026 at 4:28pm


Topic: Catching is one thing, cooking is another!
Posted By: Islander
Subject: Catching is one thing, cooking is another!
Date Posted: 18 Mar 2021 at 8:43pm
Bit of a newbie on the squid scene.  Recently discovered plenty in my area (accidently, when I noticed them chasing my soft bait lures), so I turned my attention to these fascinating creatures.  More importantly, I love eating calamari.

I've really enjoyed the journey of learning to catch these guys, though still find I have to put a bit of work in to get a few.  But its better than watching TV.

Anyways, over to processing and cooking.  I have kept things simple, cleaned hoods either into rings or cut diagonally, lightly scored and seasoned then quickly shallow fried.  I'm down to less than one minute so the inner flesh is still basically translucent.  But I just can't seem to get the texture right - like how it always (almost) is in pubs and restaurants.  I have even tried freezing them to see if that tenderizes them a bit, as I assume most restaurants don't use fresh squid and probably hook them out of the freezer.  That didn't seem to make much difference!

Where am I going wrong?  These are broad squid, average size about 15-20cm hoods.

All your cooking tips gratefully received!

Cheers all.


Replies:
Posted By: DenimViper
Date Posted: 18 Mar 2021 at 9:09pm
How long are you cooking them more? Flash frying seems to be the best for tenderness. Some people soak squid in milk which breaks down the enzymes and also kiwifruit juice but I don't bother. Bigger squid will always be a bit more tough of you overbook them

Posted By: Structfab
Date Posted: 07 Apr 2021 at 1:03pm
yeah just a flash fry.
You're not referring to the processed squid rings that are crumbedand frozen?......often served at pubs and fish'n'chip'rs........they're minced bits


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