Squids and cuttlefish are close relatives from the cephalopod family. Their meat is valued for its tender texture and delicate taste, but if cooked improperly, it quickly becomes “rubbery.”
The key principle is to either cook very quickly (1-2 minutes) or to stew for a long time (30+ minutes). Intermediate cooking times of 10-15 minutes almost guarantee a tough result.
How to choose squids
Size matters. The smaller the squid, the more tender the meat. In culinary terms, smaller varieties are preferred.
Fresh squids:
- skin is light, without dark spots and slime;
- smell is fresh, marine;
- bodies are firm, not flabby;
- eyes are clear, without cloudiness.
Fresh squids are more often sold near fishing areas. They have a slight advantage in texture, although they freeze well.
Frozen squids:
- thin glaze without large ice chunks;
- no snow crumbs in the packaging;
- after thawing, the smell is mild, without sharpness.
They can be cooked in all ways except for raw consumption in sushi and sashimi.
Preparing squids
Before cooking, remove the skin, entrails, transparent gladius plate, eyes, and beak:
- clean the body from the skin;
- remove the entrails and gladius;
- wash and dry;
- if necessary, marinate before frying or grilling.
The mantle and tentacles are better cooked separately as their textures differ.
Best cooking methods for squids
- blanching;
- frying over high heat for 1-2 minutes;
- grilling;
- deep-frying;
- baking;
- long stewing;
- without heat treatment for the freshest product.
Best combinations:
- garlic;
- parsley;
- black pepper;
- chili pepper;
- thyme;
- rosemary;
- lemon juice;
- soy sauce;
- mayonnaise.
Features of choosing cuttlefish
Cuttlefish are very close to squids in taste and texture. They are often sold small — “one bite” — and are especially good when deep-fried.
Fresh cuttlefish:
- bodies are firm, without damage;
- smell is marine, without ammonia notes;
- surface is clean, without slime.
They are characterized by the presence of a large ink sac. The ink can be used for pasta, risotto, and sauces — it gives a rich black color and a slight marine flavor.
Frozen cuttlefish:
- better to buy already cleaned — it saves time;
- small ones are perfect for deep-frying;
- large ones are cooked in the same ways as squids.
Best cooking methods for cuttlefish
- deep-frying;
- frying;
- grilling;
- baking;
- stewing;
- blanching.
Best combinations:
- black pepper;
- lemon juice;
- soy sauce;
- mayonnaise;
- garlic;
- parsley;
- thyme;
- rosemary.
Practical recommendations
- thaw slowly in the refrigerator;
- be sure to dry before frying;
- do not cook for 10-15 minutes — this is the “rubber” zone;
- when frying quickly, use a very hot pan;
- salt at the end of cooking;
- do not overload with spices to preserve the marine flavor.
Squids and cuttlefish are products with a minimalist cooking philosophy. Short heat treatment, proper preparation, and a moderate amount of seasoning allow them to retain their softness, juiciness, and natural sweetness.
