Loligo spp.; Illex illecebrosus
California, Monterey, San Pedro or market squid (L. opalescens); long-finned squid, winter squid, Boston squid (L. pealei); short-finned squid, summer squid (I. illecebrosus)
Cooked squid is mild and has a subtle sweetness. The meat is firm yet tender. Illex squid has large, 8- to 12-inch tubes and is coarser than Loligo. Raw squid meat is ivory beneath a naturally speckled membrane. Cooked squid is opaque white and firm. Fresh or thawed squid should be moist, shiny and ivory colored. Pink, yellow or purple flesh indicates deterioration.Edible parts of the squid include the arms (tentacles), the mantle (tube) and the fins (wings). The body is covered with a thin skin that may be removed before cooking. Squid ink is often used to make black pasta.
Fresh: Whole, Cleaned Frozen: Whole, Cleaned, Tubes, Rings, Tentacles (“skirts”) Value-added: Breaded or unbreaded strip, Marinated, Stuffed, Canned, Dried, Smoked
Monkfish medallions, Bay scallops, Halibut cheek
The secret to tender squid is to cook it either quickly or for around 30 minutes. Rings can be battered and fried; mantles can be stuffed and baked in a sauce. Don’t overcook, or squid will turn as tough as a pencil eraser (a couple of minutes are usually enough). If you do overcook, keep cooking for 20 minutes more, and it will become tender again. Braised or baked squid should be cooked this long anyway.
Argentina, China, India, New Zealand, Peru, Taiwan, United States