Learn how to clean squid through a simple and efficient method. Properly cleaned squid ensures that your seafood dishes are free from grit and have a fresh, clean taste.
It's an essential skill to elevate their culinary creations, from Fried Calamari (Calamares) to Adobong Pusit (Squid Adobo). Buying whole squid is more cost-effective than purchasing it pre-cleaned, and these easy steps make the cleaning process a breeze.
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Ingredient you'll need
Fresh Squid: Purchase squid that is as fresh as possible. The fresher the squid, the easier it will be to clean and the better it will taste.
If you would like to know more about squid (pusit), check out my comprehensive guide.
Tools you'll need
- A sharp knife
- Cutting board (preferably one designated for seafood)
- Strainer and small bowl for the ink sac (optional)
Step-by-Step Instructions
Step 1: Separate the head from the body
Grasp the lower end of the body in one hand, then the area above the eyes in the other. Pull the head and the body in opposite directions, twisting slightly as you go.
Step 2: Collect the ink sac (optional)
Skip this step if you do not need the ink sac, the small black vein that comes with the innards.
Gently remove the sac using a knife or your fingers. Puncture and squeeze the contents into a bowl with some water or vinegar. You can use a spoon and press it against a strainer. Some ink can also be collected behind the eyes.
Step 3: Remove the beak
Expose the beak, a round piece of inedible cartilage, by squeezing the area below the eyes. Pull it out with your fingers or cut it with a knife, then discard it.
Step 4: Detach the tentacles
Cut off the tentacles (left photo) just below the eyes. Do not cut too far away from the eyes to keep the tentacles together. Discard the head and innards (right photo).
Step 5: Remove the cuttlebone
Pull out the long, plastic-like cartilage (cuttlebone) from the opening of the body. If it breaks, reach inside the body and push the rest of the cartilage through the top.
Step 6: Empty the body
Remove whatever remains inside the body by squeezing it or inserting your fingers.
Step 7: Remove the skin (optional)
The skin is completely edible, but you can peel it away as an option.
Step 8: Detach the fins (optional)
Another optional step is to detach the fins from the body.
Step 9: Rinse them thoroughly
Rinse the bodies and tentacles thoroughly under cold running water. To keep the squid fresh, you can refrigerate it in an airtight container for up to 2 days or freeze it for up to 3 months.
FAQs
Properly cleaning squid is crucial to remove any grit, sand, or internal organs that could compromise the texture and flavor of the dish. It helps remove potential contaminants that may pose health risks. A clean squid also cooks more evenly, whether you're quickly searing it or slow-cooking it to tenderness.
While fresh squid is generally considered to offer the best flavor and texture, frozen squid can be a good alternative when fresh is not available. Properly thawed frozen squid can come close to the quality of fresh, especially if it was frozen shortly after being caught.
Once you've successfully cleaned your squid, the cooking part is easy. Squid cooks rapidly. You can either flash-cook it for about 2 minutes on high heat or slow-cook it for 30 minutes to an hour to achieve tenderness. Cooking it for any time in between is likely to make it rubbery.
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📖 Recipe
How to Clean Squid
Equipment
- A sharp knife
- Cutting board (preferably one designated for seafood)
- Strainer and small bowl for the ink sac (optional)
Ingredients
- Squid
Instructions
- SEPARATE THE HEAD FROM THE BODYGrasp the lower end of the body in one hand, then the area above the eyes in the other. Pull the head and the body in opposite directions, twisting slightly as you go.
- COLLECT THE INK SAC (OPTIONAL)Skip this step if you do not need the ink sac, the small black vein that comes with the innards.Gently remove the sac using a knife or your fingers. Puncture and squeeze the contents into a bowl with some water or vinegar. You can use a spoon and press it against a strainer. Some ink can also be collected behind the eyes.
- REMOVE THE BEAKExpose the beak, a round piece of inedible cartilage, by squeezing the area below the eyes. Pull it out with your fingers or cut it with a knife, then discard it.
- DETACH THE TENTACLESCut off the tentacles just below the eyes. Do not cut too far away from the eyes to keep the tentacles together. Discard the head and innards.
- REMOVE THE CUTTLEBONE Pull out the long, plastic-like cartilage (cuttlebone) from the opening of the body. If it breaks, reach inside the body and push the rest of the cartilage through the top.
- EMPTY THE BODYRemove whatever remains inside the body by squeezing it or inserting your fingers.
- REMOVE THE SKIN (OPTIONAL)The skin is completely edible, but you can peel it away as an option.
- DETACH THE FINS (OPTIONAL)Another optional step is to detach the fins from the body.
- RINSE THEM THOROUGHLYRinse the bodies and tentacles thoroughly under cold running water. To keep the squid fresh, you can refrigerate it in an airtight container for up to 2 days or freeze it for up to 3 months.
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