How to cook and clean squid. How to clean and cook squid. We not only cook, but also fry

Squid, like all edible inhabitants of the ocean, contain few calories and a lot of protein. Unfortunately, they are infrequent guests on our table for one simple reason: the housewives do not know how to clean the squid at home. It's a pity, because they meat is also dietary because there is practically no fat in it. Thanks to our tips, you will not only learn how to clean these ocean dwellers, but also treat your loved ones to unusual snacks.

How to quickly, easily and correctly clean squid from a film according to step-by-step instructions

Inventory: large bowl or saucepan, knife, teapot.

Ingredients

How to choose squid

• When buying, do not chase the size: the smaller the shellfish, the more tender and tastier it is. Carcasses up to 20 cm long are considered small. Too large ones have a sharp ammonia smell, which cannot be completely eliminated.
• Peeled clams are several times more expensive. Often, they still have to be cleaned from films and internal cartilage. So, it is more profitable to buy unpeeled clams.

• Do not buy a product with a lot of ice in the package. Ice, as well as dark spots on carcasses, indicate repeated freezing and thawing.
• The color of fresh squid meat is cream and surface without cracks or breaks.
• Fishing time - July and August. Shelf life in the original packaging - no more than 2 years.

Step-by-step instruction

Video on how to properly clean squid from film

In the video you can see how to quickly clean the squid from the film and entrails. The chef tells you what to look for when cleaning different types of shellfish.

Secrets from the chef

• The first rule of shellfish cleaning is create a temperature difference for it. For example, to clean the carcass of a frozen squid, you need to pour boiling water over it, while freshly boiled squid needs to be poured with ice water.

Now you know how to clean frozen squid. It's time to learn how to cook them.

• Only fully defrosted carcasses can be cooked. To defrost squid, it is recommended to pour salted cold water.
• The first rule for cooking molluscs is do not give it to shock temperatures. If you boil - the water should not boil. Simmer - the contents of the pan should not boil. If you cook the carcass for more than 2 minutes, it will turn into a rubber eraser. As soon as the meat turns white, it must immediately be removed from boiling water.
• In case the meat is still overexposed in boiling water, cooks have a secret: continue to cook for another 40-50 minutes. It will not become completely soft, but it will still be possible to chew it.
• Shellfish are boiled for salads, but they can be stewed in sauces or in wine, fried in a pan or on the grill and baked.
• Carcasses and tentacles are ideal for stuffing. They stuff them with anything: cheese, rice, mushrooms, nuts, tomatoes.

• Squid contain phosphorus and fluoride for teeth. And there is so much protein that you can cook them instead of meat in fasting. - a wonderful dish for lovers of seafood delicacies.
• Seafood dishes are extremely tasty, but expensive. Therefore, they are often prepared for the holidays. diversify the festive menu and surprise guests and household members.
• In addition to expensive seafood, there are quite affordable seafood. Meanwhile, you can cook it so delicious that you will buy it again and again.
• Herring is another common fish. Many people know how to salt it, so it's time to cook.
• Salad of crab sticks has already competed with everyone's favorite olivier. In order not to cook two salads at the same time, you can cook.

Before you try the gifts of the ocean, you need to learn how to cut them correctly. Share in the comments, did you succeed in cleaning sea clams according to our advice?

Squids, like other seafood, are a delicious delicacy rich in various trace elements. In addition, due to their low calorie and nutritional value, they have gained great popularity among dieters.

But not everyone manages to cook delicious dishes with a useful ingredient, because they do not know how to properly clean and cook these mollusks. They are not easy to process, but this is no reason to deny yourself the pleasure.

Small secrets of proper cleaning of squids

First, let's figure out how to properly clean and cook this marine delicacy. According to nutritionists, heat treatment makes it tougher and less tasty. In this case, a cold cleaning method is suggested. To do this, a film is put on the carcass and carefully pulled together in the form of a “stocking”. Then all the insides and the chitinous plate are removed. All marine inhabitants are ready for cooking and cooking a variety of dishes.

At the same time, people who know a lot about cleaning and cooking squid are advised to do the following. First, they must be thawed to room temperature, then sent for a couple of minutes in boiling water so that the skin shrinks. Then drain everything and add ice water. After processing, the curdled skin is removed without difficulty.

Now you can start removing the insides. After that, our seafood is almost ready. This method is one of the best, it allows you to keep their juiciness and softness.

And so, when to clean squid before cooking or after it is up to you. After all, there is no limit to perfection, study and improve the subtleties of your culinary skills.

Squid is a delicious seafood, an excellent source of protein and iodine. However, many housewives think that they are too difficult to cut and clean. And in vain, because you just need to remember a couple of subtleties, and everything will work out!

How to quickly and easily peel a squid

The squid carcass is completely covered with a film that must be removed. Why do it? The fact is that when cooked, it becomes very hard, literally rubber, and spoils the taste of the product. It is very simple to peel fresh squid from the skin, just grab the skin along the edges of the calf and pull, it will come off with the so-called stocking.

Removing the film from the frozen product

On store shelves, squids that have been frozen are most often found. The main condition for their successful cleaning: first, the carcass must be thawed. Then we act according to the instructions.

1. With one hand we firmly hold the carcass, with the other we pull the head, removing the insides.
2. The middle between the tentacles is inedible, cut it out and throw it away.
3. Squids have a flexible spine - a chitinous plate. It looks like a thin strip of plastic and is easily palpable. This organ is unsuitable for food, so we remove it.
4. Now we have only the edible parts of the squid - the tentacles and the carcass. We prepare two containers: with boiling water and ice water.
5. For a few seconds, place the squid meat in boiling water and immediately transfer it to ice water. Now the film is easily removed from the carcass.
6. We clean the whole carcass, not forgetting the tentacles.
7. Ready! The squid is cleaned and you can start cooking.

How to peel and butcher raw squid - video

We remove the skin from a fresh carcass correctly: home secrets

There are several secrets to help you quickly remove the film from the squid.

1. Before carving the squid, defrost it. The film from the ice cream of the raw product is practically not removed.
2. Pay attention to the color of the carcass: whites without pink patches are easier to clean.
3. Use a stiff brush to remove the skin: rub the surface of the squid and the film will come off.

Carefully remove all the insides: when cooking, they give the dish an unpleasant taste.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Cleaning, cooking squid has its own characteristics, non-compliance with which will certainly affect the taste of the finished dish. Squids are the main component of many salads; delicious soups and snacks are prepared from them. Valuable protein, minerals and vitamins, as well as an 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

The right choice of 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 the nutritional value of seafood will “leave” in hot water. 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 the cutting board, and with the other, carefully remove the skin (thin film) from it. 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 come in handy for one very tasty snack - stuffed squid, 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 is 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 of the deep sea. Most often, clams serve as one of the ingredients of a variety of salads. If they are served as an independent dish in the form of an appetizer, then 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 be an excellent appetizer at a festive feast.

Cooking method:

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

Find out more

Many original seafood recipes remain unused if the hostess does not know how to clean squid at home correctly and quickly. But you only need to decide on an experiment once and learn a simple process. In the future, healthy and nutritious squid will become the best part of a variety of salads, decorate the table fried, boiled, stewed or pickled.

A smart choice is the key to success

In order to get a tasty and healthy seafood on the table, you need to choose it correctly in the store. It depends on how easy the films are to be cleaned and how tender the cooked meat is. It is not recommended to buy peeled squids, since some of the nutrients have already been lost, and the taste will be much worse.

1. You need to choose not large individuals, but smaller ones. Then you can avoid the effect of rubber meat, the skins will be easily removed.
2. If frozen squids were stored with violations and have already been thawed, they will be bitter when cooked, so you only need to pick up carcasses that have not stuck together.
3. It is necessary to ensure that the meat under the film is white. If the temperature regime was not maintained, it will become the color of the film - bluish or pinkish.
   

   Sometimes the carcasses lie on the display case for a sufficient time to change the taste. To be sure of the correct storage, offer the seller to serve you carcasses from the briquette. If you are refused under the pretext that they “do not tear off”, then such a product does not suit you, you need to purchase properly frozen squids.

4. Before cooking, the meat must be kept frozen, then the taste will be preserved, and it will be easy to clean.

How to remove the film from frozen squid?

The process is incredibly simple.

1. Prepare a pot of boiling water.
2. Take the squids out of the freezer and place them in a bowl.
3. Pour boiling water over seafood. At the same time, almost all of the skin will come off on its own.
4. Immediately quickly drain the hot water and rinse the contents of the bowl under running water, carefully peeling off the remaining film. It is better to act quickly, otherwise squids cook very quickly and can even be cooked if they are not removed from boiling water in time.
5. It remains only to remove the insides and the flexible spine.

Is it possible to remove the film from defrosted meat?

There are situations when squids get home already defrosted. Summer heat and unforeseen travel delays should not prevent you from preparing a delicious dish. To do this, you need to perform the following algorithm.

1. Prepare a pot of boiling water and seasonings (salt, bay leaf and pepper).
2. Cut the carcass lengthwise and remove the insides.
3. Rinse the meat well.
4. Boil carcasses in seasoned boiling water for 2-3 minutes.
5. Take out the squid. In this case, the films will remain in the water, calving themselves.

How to work with chilled squids?

If the squids were just recently taken from the seabed and they fell into your hands chilled, this is a great success. The meat will be the most delicious and nutritious. However, the difference will be in the presence of the head and tentacles. Squids will have to be cleaned on their own at home. If the head needs to be permanently removed, the tentacles can be eaten. They are cut off at the very eyes. There is also a film on them, the principle of working with it is the same as for a whole carcass.

And to clean the skins, you need to perform a number of simple steps.

1. Prepare a pot of boiling water.
2. Put the squids with the insides and the chord already removed in a colander, pour boiling water over, and then immediately with cold water.
3. Pull the skin from the larger part to the thin one, just scrape off the wings.
4. Treat the tentacles in the same way. The only difference is that it will be even easier to remove the film, it will practically come off by itself under the action of boiling water.

Ready-made squid carcasses can be cooked in a variety of ways. They can be boiled for several minutes on high heat or forty minutes on low heat. You can fry thin rings separately and with vegetables. They are delicious if the meat is marinated, stuffed, stewed and baked. In this case, the main thing is to precisely control the process so as not to overdo it with heat treatment: no one likes tough meat with a rubbery aftertaste. The time that the carcasses spent under boiling water also counts.

You have to be careful when filming. Both colored and transparent are subject to removal. If you leave a piece and cook meat with it, the piece will be hard and compressed. Properly processed seafood will become a real delicacy that can become a gourmet gourmet dish prepared at home.