Fresh small to medium sized squid are delicious if properly cooked. Squid is one of the most plentiful creatures and sources of food in the ocean; billions of them are munched on by fellow ocean dwellers while humans harvest an incredible amount to eat as well. Perhaps the biggest consumer is Japan, where an estimated half of all squid is consumed. Archipelagos such as the Philippines and Indonesia also enjoy these cephalopods. Squid that are edible for humans come from two main families: Loliginidae or squid from inshore areas and Ommastrephidae or ocean going squid, according to the Oxford Companion to Food. Locally, we have lots of varieties of squid and sizes range from tiny say 2-4 inches in total length that are excellent in stews with the squidâ€™s own ink to much larger specimens. These stunningly fresh squid in the photo you see here were about 6-8 inches long and just too good to pass up at a Batangas market recently.
At PHP100-140 a kilo depending on size, quality and location of purchase, squid have become a little pricier than they used to be. However, I find that they are versatile, easy to cook, delicious and generally good for you. My next post is on a grilled squid recipe that I like but I also eat squid breaded and fried or baked (calamari style), stuffed, stewed, in ink, etc. When I was growing up, squid in our house was always a little too tough, more like chewing gum. Seems we didnâ€™t follow the key rule for squid â€“ either cook it till just done or stew it for hours until it is tender â€“ anything in between and you get really chewy squid.