When I think of squid, I generally think of bodies around 3-6 inches long, with long trailing tentacles. My son went fishing and, among other things, caught a thrapsalo (in Greek: θράψαλο, pronounced THRAHP-sah-lo), a big squid with a large body and shorter tentacles. However, the cleaning and frying processes are the same.
Because this squid is big, it's easier to get closeup shots of the cleaning. Remember that each step will be easier and take less time with the smaller calamari-type squid that are generally sold in the market.
Click on thumbnails for full-size photos.
- Pull off the membranePhoto How to Clean Squid
- Make sure all the membrane has been removedPhoto How to Clean Squid
- This big squid needs a lot of work!Photo How to Clean Squid
- The body is all clean. Now on to the rest.Photo How to Clean Squid
- Cut off the head and stomachPhoto How to Clean Squid
- Separate the tentacles to prepare for fryingPhoto How to Clean Squid
- Cut the wings off the body tube, and cut the tube into ringsPhoto How to Clean Squid
- Cut the wings into pieces for fryingPhoto How to Clean Squid
- Dredge the pieces of squid in flourPhoto How to Clean Squid
- Leave the squid in the flour until they get sticky, then fry in hot oilPhoto How to Clean Squid
- Fry to a golden brown and serve with a squeeze of lemonPhoto How to Clean Squid
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