Quote:
Originally Posted by rsees  The San Diego Union Tribune had 2 in the sports section. Not sure which day but...Good Luck.
Ron |
Here is the article:
<TABLE cellSpacing=0 cellPadding=0 width=462 border=0><TBODY><TR><TD>The thrill of the grill<!---- END STORY TITLE -------->
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<!--ClickabilityRefresh=10m--><!--- SAFE:SafeMode --->UNION-TRIBUNE
January 20, 2007
<!--- BODYTEXT --->As with any fishing, the thrill of the catch should be followed by the sizzle of the grill, and it's no different with squid fishing. It's even better, because, after all, we're talking calamari here.
Here's a couple of recipes and after-the-catch tips from some veteran fishermen who like to prepare and eat what they catch:
From Pete Heimbach at Seaforth Sportfishing:
Pete has a very good technique for
filleting and preparing the catch for the table, but we'll jump ahead here to the raw product you'll get off a sport boat after deckhands have done most of the dirty work. You'll still have some finish work to do on the squid after getting home from a sportfishing trip, but at least most of the outer membranes and rough work will have been done. Pete's tips on filleting will be on the outdoors link on signonsandiego.com. The crew charged $5 per squid on the Aztec, and that's the best way to go considering it's imperative to clean these creatures as soon as possible after boating them, or risk wasting the squid.
Be sure to remove all membranes from the squid. The crew will remove most of the outer membranes, but the inner layers must be peeled off, or your calamari will have the texture of a rubber boot.
Cut the squid into 5-or 6-inch square pieces. Pete recommends they be no more than a half-inch thick.
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</noscript><!--//--><!-- END WEBSIDESTORY CODE --><!---------- END BIGBOXAD ---------->Prepare any sort of bread crumbs using dried bread, unsalted crackers, course corn meal, etc. Add some flour to the bread crumbs and season the mixture with pepper, onion powder, garlic powder, dried parsley and very little salt.
Prepare an egg wash.
With the back of a heavy knife, or suitable kitchen tenderizing hammer, tenderize each steak on both sides. When tenderizing, sprinkle the bread crumbs over the steak. Be careful not to over tenderize or mutilate the squid by being too aggressive. This process will cause the steak to enlarge some, but it's not a problem.
Following the bread crumb and tenderizing, dip the steaks into the egg wash and place in high quality oil and fry at moderate (just sizzle) temperature. Do not allow oil to smoke (that means it's too hot).
Cooking should be relatively fast, about 2 1/2 to 3 minutes on each side. A light golden brown is good.
From commercial fisherman Mike Irey:
1. Ice your catch as soon as you can and wash the fillet thoroughly.
2. Soak the fillet in milk (some prefer buttermilk) overnight, or preferably, for 24 hours.
3. Cut the fillets into half-inch thick, 6-inch by 8-inch pieces and tenderize each fillet by lightly pounding it. Wrap the strips around two slices of pepperjack cheese and a strip of Ortega chile. Secure the fillet with toothpicks on the ends and in the middle. Bread the fillet in egg white diluted with a tablespoon of water for each egg (whip until foamy) with two parts white corn meal to one part corn starch. Use peanut oil, 320 to 350 degrees, and cook for three minutes or so on each side (if you see cheese coming out of the other end, you know it's time). Top with drawn butter, garlic and lime juice and salt to taste.
– ED ZIERALSKI
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Calamar recipes?? 
Shut the fuck up Donny!!
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