See Weed and Squeed

Plated Calamari and Hijiki Salad

Pickled Hijiki Salad

Fresh calamari is still around the local shops and it is cheap! Sometimes they’ve even cleaned it already for you. A great time saver as this can be an arduous and dirty process. Quick fried and tossed with a hijiki salad. You can kick up one from the seafood shop with some vinegar and spice or soak some dry hijiki and pickle it yourself. We used a hot and sour vinaigrette left from another dish. Let the calamari cool very slightly before tossing the salad. Serve immediately. Good Stuff!

 

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Bycatch? By Blazes, Yes!

That time of year!

Cleaned and skinned

It is that time of year, again! Soon we will see them in the harbors and near shore waters, but here is an appearance from a friend’s bycatch. Fresh, local squid. It is not as messy a prospect as one would believe. Just be careful, methodical, and determined. Remove the heads by securely grabbing the head and removing it and all of the attached innards in, hopefully, one efficient movement. Pinch off the eyes, beak, and long tentacles and discard (some save the long tentacles.) Skin the calamari by removing the swimfins, the skin will want to peel off in the process. remove all the skin. Inside the squid body will be the glassine “skeleton,” grasp securely and remove. Rinse well and allow to drain well. Now stuff, fry, broil, sautee…Good Stuff! Check the recipe blog for some preparations!

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