More ways than one to cook squid 



As a seafood, squid has a long list of virtues. It's 

 nutritious, inexpensive, versatile and easy to prepare. It has 

 a firm texture, it's high in protein and low in fats, and it 

 tastes good. And, as much as 80 percent of the squid is 

 edible — a large amount when compared to most other 

 seafoods. 



When purchasing squid, look for signs of freshness. Color 

 spots on the mantle or skin should be distinct and sharp. 

 The color of the mantle should be bright, like fresh fish. The 

 eyes should be clear and bright and the flesh should be firm 

 and without an odor. 



Joyce Taylor, Sea Grant's seafood agent at the North 

 Carolina State University Seafood Laboratory in Morehead 

 City, offers these recipes for squid. 



Squid Chowder 



2 lbs. whole squid 



1 cup chopped onion 



l A cup cooking oil 



1 6-oz. can tomato paste 



l A cup chopped parsley 

 IV2 tsp. salt 

 3 cups cubed potatoes 

 1 quart water 



Clean squid and cut mantle into V^-inch strips. Cut ten- 

 tacles into 1-inch pieces. Cook onion in hot oil until tender. 

 Add squid and cook for 5 minutes. Add water, tomato paste, 

 parsley, salt and pepper. Simmer for 10 minutes. Add 

 potatoes. Cover and simmer for 20 to 30 minutes or until 

 potatoes are tender. Stir occasionally. Serve with French 

 bread. Serves 5 to 6 people. 



Fried Squid, Greek Style 



2 lbs. whole squid 

 2 Tb. lemon juice 

 1 tsp. salt 



Vs tsp. white pepper 



1 egg, beaten 



2 Tb. milk 

 1 cup flour 

 Fat for frying 



Clean squid and cut into 1/4 -inch strips. Cut tentacles into 

 1-inch pieces. Sprinkle with lemon juice, salt and pepper. 

 Combine milk and egg. Dip squid into milk and roll in flour. 

 Place in a single layer in hot oil in skillet. Fry at 350 degrees 

 for 3 to 5 minutes. Turn and fry 3 to 5 minutes more. Drain 

 and serve with lemon wedges. Serves 3 to 4 people. 



Photos by Steve Wilson 



Squid Salad 



2 lbs. whole squid 

 2 cups boiling water 

 2 tsp. salt 

 V2 cup salad oil 

 l A cup lemon juice 

 1 cup celery 



V2 cup chopped red onion 

 1 clove garlic, crushed 

 1 Tb. chopped parsley 

 1 tsp. salt 

 l A tsp. pepper 



Clean squid and cut mantle into V2-inch pieces. Place squid 

 in boiling, salted water. Cover and simmer 5 to 10 minutes 

 until tender. Drain and rinse in cold water. Combine 

 remaining ingredients, cover and refrigerate for several 

 hours. Makes about 2 cups. 



Cleaning a squid 



1 . Thaw frozen squid. From opening in mantle, cut 

 lengthwise. 2. Spread inside of mantle open flat. 

 Grasp head and arms and pull off intestines. Cut 

 tentacles away from head. 3. Remove pen and 



scrap away any remains. 4. Turn mantle to other 

 side. Pull off fins. 5. Remove outer membrane from 

 mantle and fins. 6. Rinse. Cut mantle and fins 

 diagonally into strips. 



