How to clean a squid for cooking correctly. Quick cleaning of a frozen carcass

By adhering to these rules and tips, you can quickly clean squid:

1. We clean the squid carcasses only after defrosting.
2. Defrost them in the refrigerator or at room temperature. We do not use steam, water and other methods of thermal influence. They will spoil the taste of the product, as well as its smell and structure.
3. We clean the squids carefully and slowly, otherwise gaps form.
4. Some housewives clean squids after they are boiled. When cooking clams with skin and entrails, we run the risk of spoiling the taste, smell and appearance of the meat.

Squid dishes are very tasty and healthy. Their meat is combined with a variety of products, which allows you to experiment and create incredible culinary masterpieces. And they are very easy and quick to clean.

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To clean the squid from the film, there are several options. Each housewife, having tried each of them, will be able to choose the most suitable and convenient technology for herself, and subsequently spend a small amount of time cleaning carcasses.

cold way

One of the most common ways to peel squid from the film is to use the cold method. This technique is only suitable for freshly caught or properly frozen seafood.

Carcass cleaning sequence:

1. We take the carcass and gently pry the film from one edge.
2. The film must be removed from all sides gradually, as if removing a stocking.
3. We clean the internal cavity - the chord.

The carcass has been cleaned.

hot way

For frozen seafood, the most common way to clean squid is to use the hot method. In it, seafood carcasses are subjected to short-term heat treatment.

The procedure for cleaning a carcass with a head and tentacles using the hot method:

• Defrost carcasses. To do this, put the frozen seafood in a bowl and put it in the refrigerator or on the table. We are expecting a complete breakdown.
• By pulling the head of the carcass, you clean the seafood from the insides.
• Cut off the tentacles at eye level.
• At this stage, the beak is removed.

• Inside the carcass there is a transparent spine. It's a little hard, so it's not hard to find it. We delete it.
• Only after all the previous points have been completed, the squid is ready to clean the film.
• Wash carcasses thoroughly in plenty of water. Rinse the insides and dry them with dry paper towels.
• We take a deep pan, pour boiling water there and immediately lower the carcass. We leave for two minutes. During this period of time, the film will depart, and the meat will not be cooked.
• Under the influence of hot water, the film curls up. As a result, under the pressure of running water, you can easily solve the problem of how to clean squids.

Another common way to peel squid from the film is to use contrasting water temperatures. Its essence is very simple:

1. To do this, you need to clean and rinse the carcasses.
2. Put the seafood in a bowl, pour boiling water over it and immediately transfer it to a bowl of ice water and a small amount of ice cubes.

Thanks to this “contrast shower” for seafood, the film will come off, the meat will not be cooked and the cleaning problem will be solved.

If the squid is purchased as a whole carcass with a head and tentacles, then it is first butchered. To do this, they cut off the head, grope and take out a solid “beak” from it. The head itself and the tentacles are not thrown away, it can be used in salads, soups and second courses. The entrails are carefully removed from the body of the squid. After that, it remains to clean the carcasses from the colored skin. You can do this according to the diagram below.

It is more profitable to buy cut, frozen, but not peeled squid carcasses from the upper skin.

1. Get a transparent cartilaginous arrow from the carcasses. This is a vestige of the inner shell.

2. If there are remnants of internal organs, they must also be removed. After that, put the carcasses in a suitable pan and pour boiling water over them.

3. The upper skin will curl up, it remains only to rinse the clam and use it in various dishes.

Very fast and you can cook fried squid. For one serving of fried squid you need:

• two peeled squid mantles;
• 3-4 g of salt;
• 2 g black pepper, ground;
• 30 ml of oil.

1. Cut the clam mantle on one side and lay it out on the table. Make shallow cuts with a mesh. Drizzle with oil, salt, sprinkle with pepper.

2. After a quarter of an hour, heat the pan without oil. It is convenient to use either a grill pan or non-stick cookware.

3. Put the squid in a hot pan. First, put it on the side where the cuts are, and after 40 - 50 seconds, turn it over to the other side.

After another minute, the fried squids are ready. Give them the shape of a tube and serve with any sauce.

For two servings of squid salad you need;

• 300 g of peeled squid;
• 70 g mayonnaise;
• pepper to taste.

1. Place the cleaned squid in a saucepan. Fill with cold water. Heat up to a boil. Cook for 1-2 minutes and immediately remove the pan from the heat, and immediately remove the boiled clam from the hot water.

2. Cut the cooled squid into rings.

3. Add pepper and mayonnaise. Mix and serve.

I must add that many seafood are quite expensive. Squids are the most budgetary of them, they are available to most consumers. The taste of these clams, properly prepared, is excellent and dishes from them should be on the family menu.

With even a little experience, you can cope with this task in just a couple of minutes. With the right approach, the skin is removed like a stocking, with one movement of the hand.

When purchasing whole marine life, you need to be prepared for the fact that they will have to be cleaned on their own. The algorithm of actions is slightly different depending on whether you got fresh or frozen carcasses.

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 body and pull, it will come off with the so-called stocking.

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.

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.

After cleaning from the film, the carcasses must be thoroughly washed, boiled whole or cut. The method of cooking squid depends on the chosen dish.

Squid is a delicious and healthy seafood. Do not be afraid to diversify your diet with it, because cleaning and preparing it is not as difficult as it might seem at first glance.

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.

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.

Ideally, your squid should be fresh. But if you live far from the places where it is caught, then you will have to use frozen, which will complicate the process a little and affect the taste of the 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.

How to choose the right squid?

On store shelves, squids are most often found frozen. Choosing a high-quality and fresh product, we adhere to the following rules:

1. Seafood, during transportation and storage, cannot be thawed, since they cannot be re-frozen. It negatively affects the taste of shellfish meat and complicates their cleaning. Therefore, shellfish carcasses should be separated from each other without problems. If they stuck together or froze to the drawer/freezer, they were re-frozen.
2. Quality squids have white meat. If it acquired a different shade, for example, pink or gray, the product thawed and the skin "shared its color with the meat." Such a product has already changed its taste for the worse and will be very difficult to clean.
3. We choose representatives of medium-sized sizes with a soft color, since their meat is more tender and tasty. Large and brightly colored mollusks are old individuals with tough meat.

Before you understand how to clean squid from the film, you need to choose and buy them correctly. Freshly caught squids are perfectly cleaned. In this case, the film, which is located on the outer and inner sides of the seabed, is removed like a stocking, very easily. However, fresh mollusks are caught by residents of sea coasts. Most people buy a frozen product.

Despite the fact that you are buying frozen squid, you should be careful about buying. The key to successful preparation and pre-cleaning is proper storage and transport of marine life. So, defrosting and re-freezing of this product is not allowed.

Rules for a successful purchase of squid:

1. Carcasses in a frozen state should be separate from each other, as if glazed in a small amount of ice. If you notice that several shellfish are attached to each other, this means that the product has previously been defrosted and re-frozen. Buying such seafood is not worth it.
2. If you want to buy a quality product, you should give preference to those with a white carcass without splashes of blue and pink. Spots of other shades indicate that the color of the skin of the mollusk was absorbed into the carcass during the thawing process.

Buying low-quality seafood leads not only to poor cleaning of the carcass, but also to a distortion of taste. In addition, low-quality seafood can be harmful to your health.

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 jet propulsion. Sucking in water, he releases it with force through a kind of "nozzle", which gives him a speed of up to 30 km / h.

Squids prefer salt water, at least 33%, so you won’t 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 cephalopods have this.

Well, 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.

Cleaning method No. 3

When considering all the ways to clean frozen squids, you should pay attention to the method of cleaning boiled carcasses. In this case, they are pre-boiled, and only then freed from the film. At the time of cooking, the film may burst and gather into balls. Then it must be cleaned with a kitchen brush.

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.

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.

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.

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 (preferably a mixture), 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.

Cooking seafood

You have already decided how to clean the squid from the film, it is worth moving on to cooking them. The process of heat treatment, as well as cleaning, raises a lot of questions for many housewives, and not every girl knows the cooking method. However, this is not difficult - now we will tell you how to do it.

To obtain tasty and tender meat of a marine inhabitant, it is necessary to lower the carcasses into boiling water for no more than 20 seconds. Only in this case you will achieve the best result.

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.

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 a plastic bag. Let them cool before slicing seafood for salad. Different temperatures of salad ingredients can lead to the development of pathogens, which will cause rapid spoilage of the product.

Squid - cephalopod, predatory mollusk , living in warm, southern seas. Most often, carcasses are eaten, although the tentacles are also edible. This low-calorie seafood is rich in phosphorus, protein, calcium and iodine. There are a lot of squid cooking techniques - they are boiled, fried, stewed, canned, dried. Moreover, it is very simple to cook these mollusks, you just need to know how to clean squids and also how to heat treat them correctly in order to preserve the original taste.

To take or not to take? Or which squids are worth buying.

“What a fish, such an ear,” people say. This is true for squid as well. To enjoy a delicious dish, you need to choose a good source product. The sea delicacy is sold most often in frozen form, chilled specimens are less common.

Determining the quality of a chilled product is not difficult - the top, colored film should be easily removed, and the color of the carcass under the skin should be exceptionally white. If blue or pink shades are present, the squid is stale.