How to quickly clean squid after freezing?

Many original recipes for seafood dishes remain unused if the housewife does not know how to clean squid at home correctly and quickly. But you only need to decide to 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.

Smart choice is the key to success

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

1. You need to choose smaller ones, not large ones. Then you can avoid the effect of rubber meat, the skins will be easy to remove.
2. If frozen squids were stored improperly and have already been thawed, they will taste bitter when cooked, so you only need to take in carcasses that are not stuck together.
3. It is necessary to ensure that the meat under the film is white. If the temperature was not maintained, it will become the color of the film - bluish or pinkish.
   

   Advice

   Sometimes carcasses lie on the display case for enough time for the taste to change. To be sure of proper storage, ask the seller to give you carcasses from the briquette.If they refuse you under the pretext that they “do not come off”, then this product is not suitable for 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 pan of boiling water.
2. Remove the squid from the freezer and place it in a bowl.
3. Pour boiling water over seafood. In this case, 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 removing any remaining film. It’s better to act quickly, otherwise the squid cooks very quickly and can even be boiled if you don’t remove it from the boiling water in time.
5. All that remains is to remove the insides and the flexible spine.

Is it possible to remove the film from defrosted meat?

There are situations when squids come 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 pan of boiling water and seasonings (salt, bay leaf and pepper).
2. Cut the carcass lengthwise and remove the entrails.
3. Rinse the meat well.
4. Boil the carcasses in seasoned boiling water for 2-3 minutes.
5. Remove the squid. In this case, the films will remain in the water, calving themselves.

How to work with chilled squid?

If squid have only recently been taken out from the seabed and they fall into your hands chilled, this is a great success. The meat will be the most delicious and nutritious. However, the difference will be the presence of a head and tentacles. You will have to clean the squid yourself at home.If the head must be removed permanently, the tentacles can be eaten. They are cut off right at the eyes. There is film on them too, the principle of working with it is the same as for a whole carcass.

And in order to remove the skins, you need to perform a number of simple steps.

1. Prepare a pan of boiling water.
2. Place the squid with the entrails and chord removed in a colander, pour over boiling water, and then immediately with cold water.
3. Pull the skin from the larger part to the thinner part, simply scrape it 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; under the influence of boiling water, it will practically come off on its own.

Finished squid carcasses can be prepared in a variety of ways. They can be cooked for several minutes on high heat or about forty minutes on low. You can fry thin rings separately or with vegetables. They are delicious if the meat is marinated, stuffed, stewed and baked. The main thing in this matter is to accurately control the process so as not to overdo it with heat treatment: no one likes tough meat with a rubbery taste. The time that the carcasses spent under boiling water is also taken into account.

You have to be careful when removing films. Both colored and transparent ones can be removed. If you leave part and cook meat with it, the piece will be hard and compressed. Properly processed seafood will become a real delicacy that can become an exquisite haute cuisine dish prepared at home.