How to Clean Squid

A simple and efficient method to ensure that your squid is free from grit and has a fresh, clean taste.

Course Ingredient

Cuisine Filipino

Diet Gluten Free

Prep Time 10

Total Time 10

Servings

Calories 139kcal

Author Nora Rey

Cost $4-$6

Equipment

A sharp knife
Cutting board (preferably one designated for seafood)
Strainer and small bowl for the ink sac (optional)

Ingredients

1 pound squid

Instructions

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.
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 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.
DETACH THE TENTACLES
Cut 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 BODY
Remove 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 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.

Nutrition