How to quickly clean frozen unpeeled squids. How to choose a quality product. What are the benefits of sea shellfish

My husband brought home a couple of frozen squids and said: “I want a salad!” I was left alone with these "monsters" and thought:

how to quickly clean a squid frozen from the film
how many minutes to cook squid thawed and already peeled for salad.

The squid salad has already been prepared, and now I will be happy to answer all your questions. I hope my experience is useful to you 😉

Cooking instruction (step by step)

Defrosting.

If you need to defrost the squid quickly, then simply immerse the carcasses in cold (not hot) water and wait a couple of minutes. After that, we take out all the ice, if there are any left, we wash the carcasses well, take out the chord (transparent "sticks" that you will find inside). In principle, squids are already ready for cooking.

2. Film removal

Squid skin is a thin film. I do not advise taking it off while the squid is still raw. This is monkey work. During cooking, the skin easily leaves itself. After cooking, simply remove the squid meat from the water, let it cool slightly and rinse under running water. Remaining skin particles fall off easy and fast.

The second option: lower the thawed squid carcass for a few seconds in hot water. The film will shrink and easily rebound.

After that, like a squid managed remove film Let's start cooking right away. Pour 2 liters of water into a saucepan, bring to a boil, salt. We lower the squid carcass into boiling water, wait 1 minute until the water boils again. Cook after boiling literally 1.5 - 2 minutes. Turn off the heat and leave the meat in hot water for another 1-2 minutes. We take out. Ready!

Thawed and cleaned squid need to cook how much: literally 1.5 - 2 minutes in boiling water, no more. Otherwise, the meat will become tough, like rubber. And for a salad, we don’t need it at all.

Salad recipe with squid and cucumber

Actually, for the sake of which all this was started: we prepared a salad with squid for dinner and fresh cucumber. Sharing the recipe 😉

Recipe #1

Products:

2 carcasses of squid (about 300 g),
1 pack of crab sticks,
1 fresh cucumber
4 chicken eggs,
mayonnaise,
salt.

Cooking:

1. Defrost squids, cook, peel off the film, cut into strips or cubes.

2. Crab sticks defrost and cut into rings.

3. Three cucumbers on a grater (but you can also cut into strips).

4. Eggs are also three on a grater.

5. Put the ingredients in layers in a deep salad bowl, spreading some layers with mayonnaise. The order of the layers doesn't matter. You can layer the ingredients according to your taste.

Recipe #2

Another salad that we have not prepared yet, but would really like to try. In the last recipe, I personally did not have enough piquancy, some kind of sourness. And here, pickled cucumbers are supposed to be in the composition. They will spice up the salad with squid.

Products:

1 carcass of squid (about 150 g),
1 pickled or pickled cucumber(about 150 g),
2 chicken eggs,
1 medium onion
mayonnaise,
salt and pepper to taste.

Cooking:

Eggs are boiled, cleaned
Squid, if it is frozen - defrost, quickly peel off the film and cook for 1.5 - 2 minutes.
Onion cut into thin half rings.
Squid meat, eggs, cucumber - all cut into strips.
We put all the ingredients in a bowl, salt, pepper and season with mayonnaise.
Mix and serve!

How do you prepare squid salad? Write in the comments 😉 Bon appetit!

Cleaning, cooking squid has its own characteristics, non-compliance with which will certainly affect the taste ready meal. Squids are the main component of many salads, they are used to prepare delicious soups, snacks. Valuable protein, minerals and vitamins, as well as affordable price explain the popularity of this seafood. The taste and health benefits of a dish depend on many factors, but primarily on the main ingredient.

How to choose a quality product

Right choice products is the first thing to start with. When choosing in a store, pay attention to unpeeled squid. When cleaning carcasses in production, steam treatment is used; after cooking, their meat turns out to be dry and tough. Selection Tips:

Clams should be whole with a flat surface.
Fresh squids have a pinkish tint, but can be gray and purple. A foreign color on the carcass indicates that violations were made during storage.
Release date and expiration date must match.
You should not buy a product if the carcass is a lump of indeterminate shape. Consequently, the product has already been thawed and frozen more than once. The ice is of a yellowish tint, the brownish color of the carcass with multiple tears and cracks will only confirm your suspicions.
An expired expiration date, as well as blurry numbers on the package, are a reason to postpone the purchase.

How to clean

Defrost before cleaning. Some housewives seek to speed up this process and for this they place the carcasses in hot water. From such a thermal effect, they will really quickly defrost, but all nutritional value seafood. Defrost squid, however, like any frozen product (meat, fish, offal) should be at room temperature. As soon as the clams become plastic, we proceed to cleaning. To do this, you will need a cutting board and a sharp knife.

With one hand, press the squid firmly against cutting board, and the other carefully remove the skin from it (thin film). It happens that the film is difficult to clean. Then you need to put the squid in a colander and pour over boiling water. The film is simply washed off with water, and the one that remains is easily cleaned.

If the clam has a head and tentacles, they need to be cut off. The head can be thrown away without regret, and the tentacles will be useful for one very tasty snack- stuffed squids, but more on that later. Cut off the “wings” from the carcass and remove the skin from them. They can also be used for food. Now you need to clean the squid from the inside. There are transparent chitinous plates similar to cellophane - they need to be carefully cut out.

Heat treatment

Heat treatment- Another difficulty that many housewives face when cooking squid. It is worth digesting them a little and the meat will become tough and tasteless. In addition, it will greatly decrease in size. So that the mollusk does not lose its taste and pleases you with tender juiciness, it is boiled for only 1.5-2 minutes. There is another option for cooking squid. They are poured with boiling water, covered with a lid and kept in water for 10-15 minutes. Regardless of the method of cooking, first boil water with salt, bay leaf, allspice and bitter peppercorns, and after about three minutes we lower the carcasses into it. Spices will kill the specific smell of the inhabitant sea depths. Most often, clams serve as one of the ingredients variety of salads. If they are served as independent dish in the form of a snack, it is recommended to sprinkle it with lemon juice and sprinkle with fresh herbs (rosemary, parsley, basil).

Stuffed squid

As already mentioned, the tentacles, "wings" are eaten. They can stuff shellfish. Stuffed squids will become great snack on festive feast.

Cooking method:

Clean and wash the clam, chop the tentacles into small pieces, about 1x1 cm.
Grind three cloves of garlic, add pepper, salt, spices.
Beat one yolk with a spoon vegetable oil and mix with herbs and chopped tentacles.
Stuff the squids with this filling and stab them with toothpicks.
Heat vegetable oil in a frying pan and fry the carcasses over high heat on both sides.
Pour in 100 g of white wine, add parsley, paprika and simmer under a closed lid until the squids become soft.
Put the carcasses on a wide dish, pour over the sauce in which they were stewed, sprinkle with lemon juice.

Seafood salad

Squids for salads are cleaned in the same way as for other dishes. Cut off "wings" are cut into strips and used in the recipe of your choice. To prevent the carcasses from drying out, after cooking they are covered with a towel or plastic bag. Let them cool before slicing seafood for salad. Different temperature salad ingredients can lead to the development of pathogens, which will cause rapid spoilage of the product.

Squids are inhabitants of the open sea.

They are among the fastest swimmers, second only to such sprinters of the sea as swordfish, tuna and dolphins.

Fleeing from the chase, the squid can even fly out of the water and, like flying fish, swept over the waves tens of meters.

Sometimes the squid "shoots" so high that it hits the deck of a passing ship.

These squids are known to sailors as "flying squids".

STRUCTURE OF THE SQUID

The body of a squid cylindrical shape, strong and muscular, with symmetrical triangular fins at one end and a head at the other. Around the mouth opening are ten tentacles, equipped with many suction cups. Two tentacles differ from the rest in length and shape and serve as trapping.

The muscular mantle and tentacles of the squid are eaten. Squids belong to the order of decapod cephalopods.

This mollusk has been eaten for a long time. They are especially popular in coastal countries. The industrial catch of squid has long been established.

According to the place of catch, they are divided into Pacific and Atlantic. They are processed right on the vessel that is caught and frozen there. Since it perishable product, then you cannot re-freeze it, after defrosting the squids can deteriorate.

USEFUL PROPERTIES OF SQUID

Squid meat is rich essential amino acids and is literally a pantry of protein. In terms of the content of easily digestible proteins and B vitamins, squids are several times superior to such familiar foods as fish or animal meat. In addition, squids are rich in polyunsaturated fats, which play an essential role in a properly balanced diet.

And, of course, like many other seafood, squids are extremely rich in such valuable minerals like iron, phosphorus, iodine, copper. One more distinctive feature squid is high content extractive substances in their meat that promote the release of digestive juices, which makes squid important and useful product for everyone who suffers from diseases of the digestive tract.

The meat of this mollusk contains the substance taurine, which helps to lower blood cholesterol levels, stabilize blood pressure and also has an anti-sclerotic effect. Also, squid is rich in vitamin E and selenium, which remove salts of heavy metals from the body.

Squid meat is lean and considered dietary product. Also, this seafood contains iodine, which is necessary for a growing body, as well as for the normalization of the thyroid gland.

Squids are ideal for baby and diet food.

How to choose squids?

Squids are sold in canned and frozen form. With the first one, everything is clear, we look at the date of manufacture and expiration date, as well as the integrity of the package and feel free to buy.

But with frozen squid you need to be extremely careful. Clams that were previously thawed and then re-frozen will taste bitter and spread when cooked.

To determine not defrosted the carcasses must first be seen to see if they stick together. Squid stuck together in one lump will tell you that they have already been defrosted. Easily separable briquettes re-freezing did not give in.

The film on the squid carcass can be different color, from gray to purple, but the meat itself should only be white.

If the color of squid meat is different from white, this means that the squid has already been thawed, and their meat has absorbed the color of the shell.

The taste of such meat can be irreparably spoiled.

How to properly clean squid?

Cleaning squid is considered by many to be a troublesome and unpleasant task, however, this is not at all the case.

In order to quickly and easily clean the squid from the film covering them, put the frozen squid in a deep bowl and pour boiling water over it.

Almost all of the squid skin will immediately curl up and move away from the meat. Immediately drain the boiling water and clean the squid from the remnants of the film under running water, then carefully remove the insides and the transparent chord (spine) with your fingers.

Your squids are completely ready for further cooking!

The meat of this mollusk is very fastidious in cooking.

by the most in a simple way cooking squid is boiling.

You need to cook squid correctly like this.

Boil water in a saucepan, salt it, add peppercorns and Bay leaf, then take one squid carcass and lower it into boiling water, take it out after 15 seconds, wait until the water boils again and lower the next carcass.

So the squids will turn out tasty and tender.

Even in boiling water, where squid is boiled, it is recommended to place half a lemon or lower a bag of black tea.

Only if the squid is cooked together with various seasonings and products or with sauce (for example, hodgepodge, pilaf, squid in sour cream or tomato sauce, with vegetable or other stuffing, etc.), it may take 10-15 minutes.

Many dishes are prepared from squid.

The main one is great ingredient For various salads. Squids are also fried, stewed and even stuffed with both cooked and raw fillings.

You can also make sushi from this shellfish.

Dishes of frozen squid fillet.

First of all, fillet ice cream should be thawed in air or in slightly salted cold water.

Then remove the skin from the fillet.

This can be done in two ways: with a knife, peel off the upper, i.e., darker skin layer, from the fillet, or quickly dip raw fillet in hot water and then scrape the dark layer of the skin with a knife.

After this treatment, thoroughly rinse the fillet cold water, then beat it off on both sides to soften the strong ring muscles of the squid.

If this is not done, then the squid fillet will shrink and become tough during cooking and frying. The cleaned and beaten fillet can be cut into large or small pieces, depending on which dish will be prepared.

raw fillet squid fried in small pieces 1.5-2 cm long and weighing about 25 g. You can also cook squid fillet halves.

Cooking squid by frying can be done in in kind(just fry salted squid), or you can fry breaded, i.e. sprinkle chopped and beaten fillet with salt and pepper, moisten with a beaten egg, roll in ground breadcrumbs and quickly fry on both sides in a pan in hot vegetable oil or other fat .

It is easy to cook minced meat from fillet, head and tentacles.

Peeled squid meat must be passed through a meat grinder twice, season with onion, ground pepper and, if desired, nutmeg. You can also add some minced garlic.

To get a more juicy and lush minced meat, add a little water or broth.

Minced meat can also be used to make cutlets, meatballs, meatballs, stuffing for dumplings, etc. (These dishes are also prepared from natural canned squid.)

How to cook squid

Extraordinarily delicate taste and the aroma of squid is completely devoid of a pronounced fishy taste, and rather resembles the taste of lobster meat.

Squids are great not only for making salads, but also for frying, stewing, making soups.

Squid meat has found the widest application in Mediterranean cuisine and cuisines of Asian countries. The specifics of cooking squid meat requires knowledge of some simple secrets and tips.

Boiled squid can be eaten as a main dish, watering them with any white sauce, or can be used to make salads.

SALAD with squid

Refreshingly gentle mediterranean salad with squids.

Cut half a bunch of lettuce leaves not too finely, put in a deep salad bowl, sprinkle with lemon juice and mix.

150 gr. feta cheese (or Adyghe cheese) cut into cubes.

Cut one boiled squid into thin strips.

100 gr. Seedless green grapes are separated from the branches and cut each berry in half.

Put the cheese, squid and grapes in a salad bowl with lettuce, salt, season with 2 tbsp. tablespoons of olive oil and mix gently.

Fried calamari as a main hot dish

Easy and very simple. Slice two small squids into rings. Cut two heads of onions into half rings, and two cloves of garlic into thin petals. In a deep frying pan, heat 2 tbsp. tablespoons of olive oil and fry the onion and garlic in it until golden color.

Then add squid, 1 tbsp. spoon tomato paste, salt, black and red pepper to taste. Mix everything and fry over medium heat for 2 minutes. Remove from heat immediately and serve with a side dish of boiled potatoes or rice.

Cutlets from squid

Cutlets made from squid meat are unusually tasty, tender and fragrant.

cooked in the usual way, they will please you with delicate taste and delicate aroma, steamed, such cutlets will serve as an exquisite dietary dish.

Rinse and clean ½ kg. squid. Pass them once through a meat grinder with a fine grate. Then pass the minced squid through a meat grinder a second time, along with 2 slices white bread, soaked in cream, one hard-boiled egg, one onion and 1 - 2 cloves of garlic.

TO minced meat add salt, black pepper and ground rosemary to taste. Mix everything thoroughly and beat lightly with a whisk or mixer.

From the minced meat, form small cutlets, roll in the mixture breadcrumbs and sesame seeds, and then fry in vegetable oil on both sides until golden brown. Serve with a salad fresh vegetables and cream sauce.

Soups from squid

There is a simple pattern: the first 3 minutes of cooking, the squid remains soft, then it becomes hard. After 30-40 minutes, it becomes soft again, but loses volume.

From this proceed, preparing squid soup. Most often, squids are boiled separately, then set aside, vegetables, cereals, pasta and other ingredients are boiled in the resulting broth, and when served, squids, cut into rings or strips, are added again. Below we give a simple but delicious example of such a soup.

Homemade soup with squid

Ingredients:

500 g potatoes
250 g frozen squid
1 onion
1 carrot
1 parsley root
2 tablespoons vegetable oil
Salt, spices and herbs to taste.

Cooking

Defrost, clean and rinse the squid. Throw them into boiling salted water and cook for no more than 3-5 minutes. welded and chilled squids cut into strips.

Finely chop the onion, carrot and parsley root and fry in vegetable oil until the onion is translucent. Throw the vegetables and diced potatoes into the squid broth, salt and pepper, cook the soup until the potatoes are ready.

When serving, put the squid in each plate, pour over the soup and sprinkle with finely chopped greens.

Raw squid can also be added 2-3 minutes before the soup is turned off, as in the recipe below.

Mushroom soup with squid

Ingredients:

250 g squid fillet
4-5 medium potatoes
2 medium carrots
1 onion
50 g dried mushrooms
20 g vegetable oil
2 teaspoons flour
5 glasses of water
Salt, pepper, herbs to taste

Cooking

soak dried mushrooms for 3-4 hours and cook in the same water until soft. Ready broth strain and rinse the mushrooms.

Prepare a pass. Fry finely chopped carrots and onions in vegetable oil with the addition of tomato paste and flour until the mass is smooth and the onion is transparent.

Peel the potatoes and cook in the broth until cooked, then salt, pepper, put the chopped squid fillet without skin, boiled chopped mushrooms, season the soup with a pass, cook for 2-3 minutes and serve.

However, squid can be boiled in soup and more long time. To do this, they are first fried so that the crust does not allow them to decrease in volume.

After 30 minutes, the squids become soft again. You can verify this by preparing a hodgepodge according to the following recipe.

Solyanka with squid

Ingredients:

300 g squid
1 onion
2 pickles
1 tablespoon tomato paste
3 tablespoons vegetable oil
2-3 garlic cloves
ground black pepper,
parsley or dill,
salt to taste

Lightly beat off the peeled and washed squids, cut into small pieces and fry in oil.

Lightly fry chopped onion and together with squid put in a saucepan, add tomato paste, peeled and sliced pickles, finely chopped garlic, salt, black ground pepper, water.

Cook covered for 30-40 minutes.

Before serving, sprinkle the hodgepodge with finely chopped parsley or dill.

And finally , thai recipe

Thai stuffed squid soup

Ingredients:

500 g small squid
200 g minced pork
1 teaspoon garlic, salt, pepper and coriander root crushed together
1.2 liters fish broth or water
3 lemon leaves
2 tablespoons spicy sweet and sour sauce
1 teaspoon lemon zest
Lemon juice, cilantro for seasoning, salt, crushed Bell pepper taste

Clean the squids, remove the ink bag. Stuff the carcasses with a mixture of minced pork, garlic, pepper, salt and coriander root. Boil water or fish broth, add lemon zest and chopped lemon leaves. Boil for a few minutes, put in a saucepan stuffed squid and salt.

Squeeze a little before serving into each bowl. lemon juice, season with crushed capsicum and finely chopped cilantro. The soup should be sour-salty and spicy.

Soup - mashed cauliflower with squid

For real delicacy dish it turns out a puree soup made from cauliflower and squid.

With its delicate combination of light texture and charming aroma, this soup is able to captivate anyone.

Put 500 gr. in a small saucepan. cauliflower, broken into florets.

Add one carrot, chopped large pieces, and one onion, cut into four parts. Pour the vegetables with water so that it only slightly breaks them, add salt and cook over moderate heat for 30 - 35 minutes.

Drain the broth into a separate bowl, and boiled vegetables chop in a blender or meat grinder. Shift vegetable puree back to the pan, add 100 gr. heavy cream and breed vegetable broth to the desired density.

In ready vegetable soup add two small squids cut into rings. Put the pot of soup on the fire, bring to a boil and simmer for 2 minutes.

Serve immediately.

Risotto with squid

Of course, speaking of seafood, it is difficult to ignore such a popular all over the world dish of Mediterranean cuisine as risotto.

Let's try to cook squid risotto?

Peel and cut into long thin strips 430 gr. squid.

In a small skillet, heat 1 tbsp. spoon of olive oil, add to it one teaspoon of oregano and rosemary leaves (fresh or dry), a little red pepper flakes and 1 teaspoon of finely chopped garlic. Fry all 30 seconds and then add the squid.

Roast for 1 more minute. Remove from heat and drain the juice that the squid have released. Combine squid juice with 5 cups of fish broth in a separate saucepan and bring to a boil. In a deep skillet over high heat, heat 2 tbsp. tablespoons olive oil, add 3 finely chopped garlic cloves and saute until golden brown, 2 minutes, stirring constantly.

Then add 1 ¼ cups of long grain rice and fry for another 4 to 5 minutes while stirring constantly. Pour 1 cup of dry white wine into the rice and cook until completely absorbed. Don't forget to stir!

Add ½ cup at a time. Add each subsequent portion only when the rice has completely absorbed the previous one. Don't forget to stir the rice thoroughly and keep the heat on!

Cook the rice in this way until it is almost soft, only slightly crispy (al dente). This will take you 18 - 20 minutes.

TO cooked rice add your squid, 3 tbsp. spoons of chopped parsley, mix everything thoroughly and heat over low heat for 1 minute.

Before serving, add salt, black pepper and a little lemon juice.

If the previous recipe seemed too complicated for you - don't worry, but try to cook another Mediterranean dish.

Calamari with raisins and pine nuts cooked in Italy on Christmas Eve.

700 gr. Cut the squid into small pieces.

In a skillet, heat 2 tbsp. tablespoons of olive oil, add 2 finely chopped cloves of garlic and fry until golden brown. Then add squid, 2 cups finely chopped canned or fresh tomatoes½ cup water, salt and pepper to taste.

Cover the pan with a lid and simmer everything together for 10 minutes. Add ½ cup black olives, ¼ cup raisins and 2 tbsp. spoons of pine nuts.

Mix everything thoroughly and simmer under the lid for another 10-15 minutes. Serve with crispbread or croutons.

Stuffed squid

We will need several squid carcasses (preferably larger), butter, mushrooms (champignons are also possible), onions, eggs, cheese of any kind, green onions, herbs for the filling, sour cream, mayonnaise, flour, salt, black pepper

Clean the carcasses in a "cold" way - that is, put the squids in cold water (in no case do not pour boiling water over the carcasses, as is commonly believed!) And with a sharp knife, remove the upper white-pink skin and take out the insides. The process is quite painstaking, but it's worth it - everything will be preserved during cooking useful material and delicate taste.

Saute onions for butter until golden brown, add mushrooms, fry until half cooked and mix it all with pre-grated cheese, finely chopped boiled eggs, green onions and greenery.

We start with the prepared squid mixture.

The open edges of the carcasses are either sewn up or stabbed with toothpicks (if you are reluctant to mess around). We spread the carcasses in a deep dish such as a brazier or pan with thick walls.

We prepare the sauce: sour cream and mayonnaise are mixed in a one-to-one ratio - that is, a glass of sour cream to a glass of mayonnaise, add a little flour, salt and pepper to taste. Pour the squid sauce over and place over medium heat.

You can stuff squids with anything, show your imagination, but most often squids are stuffed:

rice
egg
vegetables
mushrooms
Pork
fish
bow
Cheese
salom
greenery

Fried squid rings

Ingredients: 1 kg squid, 250 g breadcrumbs, vegetable oil, 4 eggs (optional).

Rinse squid carcasses (if frozen - defrost) in cold water and cut into rings

Crack 4 eggs into a bowl and stir until homogeneous mass and salt a little. First, dip the squid rings in eggs, and then in breadcrumbs - and send them to a frying pan in which vegetable oil is already heated. And fry on both sides!

You can use potato starch instead of breadcrumbs.

Attention: squids cook quickly - 1.5-2 minutes on each side!!!

Take them out on a plate, you can add chopped greens.

One more recipe Fried squid rings.

Thaw and peel 1 kg. squid. Cut them into thin rings.

Mix well to make the batter.

½ kg. wheat flour,
½ liter light weak beer,
2 eggs
1 teaspoon of salt.

The finished batter should resemble sour cream in thickness. Heat 1 liter of vegetable oil in a deep frying pan or saucepan. Bread each squid ring in flour, dip in batter and fry in boiling oil until golden brown. Fry no more than 2 - 3 minutes!

Remove the finished rings with a slotted spoon from the oil and put in a colander or on a paper towel to get rid of the remaining oil. Serve with two or three various types sauces.

Appetizer of squid in tartlets

A quick recipe that can become a decoration of the festive table, as it is prepared quickly and served in portions.

For cooking you will need:

tartlet (from sweet dough) - 6 pcs.
squid (canned) - 250g
carrots (boiled) - 1 pc.
egg (boiled) - 2 pcs.
green peas (canned) - 3 tbsp.
mayonnaise - 1/2 cup
parsley (chopped greens) - 2 tbsp.
black pepper (ground) - to taste.

Squid and carrots cut into cubes, combine with chopped eggs, green peas, herbs, pepper, season with mayonnaise and mix. Fill the tartlets with the prepared mass, sprinkle with herbs.

And finally, the recipe squid skewers

For the recipe you will need:

squid (tentacles) - 450g
chili pepper (chopped) - 2 tbsp. l.
cilantro or mint greens - 2 tbsp. l.
sugar - 1 tbsp. l.
wine vinegar - 3 tbsp. l.
olive oil- 1 tbsp. l.
green onions - 1 bunch
lime - 1 pc.

Combine chili, cilantro or mint, sugar, vinegar, and olive oil. Peel the squids, cut into pieces of 15-20 cm and marinate in this sauce. Leave for 1-1.5 hours.

Thread the tentacles onto 4 skewers. Grill for 3-4 minutes, turning the skewers constantly. Squids should not be overcooked, otherwise they will be tough. green onion lightly toast on a wire rack. Warm up the sauce in which the squids were marinated. Serve with roasted green onions, halved limes and sauce.

Bon appetit!

In this article, we will look at the main ways to clean a squid from a film. If you are ready to learn something new from cooking, we begin!

Cleaning squid from the film: simple and fast

IN ideal your squid must be fresh. But if you live far from the places where it is caught, then you will have to use the frozen one, which will complicate the process a little and affect palatability product. But you don’t have to choose, but you want to serve a mollusk on the table. We will learn how easy it is to peel squid from the film!

If the hostess managed by hook or by crook to get a fresh future decoration of the festive table, then the cutting process becomes a little more complicated. Only the mantle, wings and tentacles are suitable for food, so your seafood must be guillotined, cut off his head just behind the eyes.

Then you need to get rid of the natural filler of the torso - the insides. They are also not very good for food. To do this, stick your hand inside the squid and, holding its chord, turn it inside out like a T-shirt. So it will be much easier for you to remove everything superfluous from it.

Freshly frozen squid is already sold without a head, so the process of cutting the carcass is accelerated, you do not have to cut off anything extra, just clean it from the inside. Then follows the transition to the removal of films, which seems time consuming. The process is actually not that complicated.

We remove the film

How to clean the squid from the film? Simply and easily! For a few seconds, lower it into a container of boiling water or scald it with boiling water. From a sharp temperature drop, the film shrinks and turns into tatters, which, when washed, leave on their own. This method is suitable for fresh or frozen squid.

Don't know how to peel frozen squid from the film? Here, too, the temperature difference is used. To begin with, the mollusk must be thawed, then lowered into boiling water, quickly pulled out and doused with ice water (or put on ice). The surface color film, as in the first case, will shrink and more special trouble will not deliver.

The transparent film, which should also not be forgotten, must be gently pry off with the tip of a knife and pulled off. Otherwise, the taste will be hopelessly spoiled, and picking out pieces of an incomprehensible substance from the interdental space, you see, is not the most fun activity.

But best option how to clean the squid from the film, of course, mechanical. Still, immersion either in boiling water or in ice negatively affects the taste of the finished dish, so just be patient and carefully and gently remove everything by hand. It will take more time, but your household and guests will not say that you tried to poison them with an unknown and terrible-tasting dish from some alien beast.

Features of squid

As a biological species, squids appeared about 200 million years ago, in the Triassic period. The way they move is not found in any other living organism on the planet. These mollusks have a built-in “engine” that works on the principle of sucking water into itself, it releases it with force through a kind of “nozzle”, which gives it a speed of up to 30 km / h. The largest specimens are up to 17 meters long and weigh up to 280 kg. Developed nervous system, some semblance of intelligence, a whole arsenal for attack and defense put it an order of magnitude higher than invertebrates. That is how they have managed to survive to this day.

Prefer squid salt water, not less than 33%, so you will not meet this monster in the "lightly salted" seas (such as the Baltic). Due to the admixture of copper, the blood of squids has a blue color, but crayfish with scorpions can boast of this. But three hearts - only these Wells have this, and the "ink bag" is also exclusively their evolutionary invention. Not only does the discarded ink retain the shape of a squid, but the fish attacking this “cloud” become blind and lose their sense of smell due to the paralyzing property of this liquid. And while the fish is trying to understand what is happening to it, the squid quickly changes color and rolls away.

Squid dishes

You have already learned how to quickly peel squid from the film, now let's get acquainted with some dishes from these ancient monsters, for example, with Chinese squid.

You will need: a kilogram of squid, a couple of onions, 4 cloves of garlic, 2 tbsp. l. soy sauce, 2 tsp sugar, herbs, salt and pepper to taste. We lower the peeled squids for 2 minutes in boiling water, then we recline them in a colander. Fry the onion cut into half rings until golden brown in a frying pan, then add the squid chopped into strips or rings and fry for a minute. Add sugar, salt, pepper, sauce, mix quickly and fry over high heat for another two minutes. Turn off the fire, squeeze the garlic, mix again, put in a bowl for salad, decorate with herbs and serve.

No less tasty are squids with vegetables. You now know how to clean a squid from a film, so let's move on to the process itself. For 600 g of clam pulp we take two large carrots, two onions, pepper ( better mix), 1 tsp. salt, 3 tbsp. l. unrefined vegetable oil and spices to taste.

Squids cut into rings, onions - large, carrots three on a coarse grater. We put everything in a suitable bowl and add the rest. The mass must be mixed and left for 20 minutes to soak the dish. Then we lay out the result in dry, clean jars, tighten the neck with foil and put it in the oven for 1.5 hours, heated to 220 degrees. Can be served both hot and cold.

Cleaning method No. 3

Just in case, here is another method on how to quickly peel squid from the film. We lower the gutted squid into the pan and begin to heat it. As soon as the water becomes hot, add salt, and after a minute and a half after boiling, quickly drain and under running cold water rub off the film with your hands. Thus, you will get a squid not only peeled, but already cooked.

So, now you know how to clean the squid from the film. You can choose any method, depending on whether you have time and how important it is for you to preserve the taste of this unique marine life.

Summarize

So we figured out how to clean squid from the film, photos of the processes were presented to you in the article. Prepare for health!

Squids are ten-armed edible shellfish a detachment of cephalopods, which are simply irreplaceable in cooking. Hundreds of dishes are prepared from this marine inhabitant: salads, soups, snacks. For example, crispy battered rings can be served both as an appetizer and as an addition to festive table. And to make the dishes tasty, you need to know how to properly clean the squid. There are many secrets and rules in this process.

In general, if you have this product from the category of a “rare guest” in your diet, urgently correct yourself: squid meat contains iron and potassium, iodine, zinc and selenium.

It has no cholesterol at all, but a lot of protein.

The calorie content is relatively low - 100 kcal per 100 grams (the number of kcal varies depending on the method of preparation).

Dishes with squid are a high-quality "building" material for muscle tissue, which has a tonic, anti-sclerotic, and vasoconstrictive effect.

When this sea shellfish is consumed, toxins and salts of heavy metals are removed, digestion improves and work is supported. endocrine system(especially the thyroid).

Usually this product is rarely used by those housewives who do not know how to clean squids, what part to eat, and how to cook for a salad or some other dish correctly and how much. Of course, there are difficulties, but they are minimal! It is worth doing everything once and then you will only be surprised why you didn’t know how to do this before!

How to clean squid from film: basic methods

There are 3 main ways to deal with the film on the carcass - clean without heat treatment and apply blanching, pre-boiling.

cold method

A fresh or quick-frozen carcass is taken in hand and the film is pulled off with a “stocking”.
If the film is not removed with a sharp movement, it can be separated little by little, delaying with smooth movements.
After removing the film, the entrails of the marine animal and the chord (a chitinous likeness of the spine) are removed.

hot method

If the freezing method is unknown, especially if the squid thawed and froze again during storage, or was covered with ice, or was crushed and deformed, then the “stocking” cleaning method is not suitable for it.

Such clams should be put in a heat-resistant colander and lowered into boiling water for 7-10 seconds.
Then take it out and immediately lower it into ice water. In most cases, the film will wrinkle and peel off on its own.
Sometimes you will need to work a little with your hands and remove its remains from the carcass.

Cleaning boiled squid

If the squid was boiled in a film, then to remove it, you need to slightly cool the carcass.
After that, you can use a new soft kitchen brush.
It is enough to rub the carcass a little, and the film will gather into balls and peel off.

This method experienced chefs do not like to use - the taste of the finished seafood is deteriorating.

How to clean fresh squid

If you are lucky enough to get a freshly caught mollusk, then you need to clean it right away. The process flow is simple:

we hold the whole carcass well with one hand, with the other we tightly grasp the head immediately behind the eyes and confidently stretch it out - in one hand there is a body with fins, and in the other - a head with tentacles and entrails:
we cut off the tentacles, the rest (eyes, entrails, the longest "mustache") are thrown away. Be careful with the beak - it may remain with tentacles, remove it, do not eat it;
we free the carcass from the remaining entrails and the chitinous rod - we just pull it out by hand;
We tighten the film under running water.

Cleaning whole frozen carcasses

To clean the squid, it must be thawed.
The best way to defrost is gradual, gentle.
For this carcass of freezer transferred to the refrigerator compartment.
When it thaws, you need to move it to the conditions room temperature and keep it until the normal state is fully restored.
We clean the same as freshly caught. After - rinse the carcasses with water and lower into boiling water.
The length of stay in boiling water depends on further actions.
If, after scalding, it is lowered into ice water, then a 10-second blanching is sufficient. Carcasses taken out of cold water are easily cleaned by hand. This method is reliable, but the squid cleaned with it is not so tasty.
If the squid will be cleaned immediately after being pulled out of boiling water, then you need to keep it in water for about a minute. The film is carefully brushed off. The meat of squids cleaned in this way is juicier after cooking.

The easiest and fastest way to clean

Frozen carcasses should be put in a bowl, pour boiling water for a couple of minutes, then put under a stream of cold water and clean with your hands from the film, chord and entrails.
This method is really fast and easy. Its only disadvantage is that squids become less juicy and fragrant, they become stiff.

You can use such a “shock” method only with an acute shortage of time for gentle defrosting.