Production
Frozen form
Squid for freezing should be of good quality, have spent less
than 7 days in ice and be free from damage. They should be packed
in cartons and frozen quickly. An air blast freezer is suitable;
the cartons should be left open during freezing to keep the
freezing time short. Whole squid keep in good condition in cold
storage at - 30?C for 9 months or more. More detailed information
on the freezing and cold storage of fish is given in Advisory
Notes 27 and 28.
The edible parts of squid are prepared in the following manner.
The whole squid is washed, and the tentacles are cut off just
in front of the eyes; these are retained, since they can be
eaten once the suckers have been removed. The head is twisted
and the mantle is squeezed whilst the head, pen and guts are
gently pulled out. The mantle can be left whole, with the gut
cavity washed out, or it can be split and opened so that any
remaining guts can be scraped or washed away.
The skin on the mantle can be peeled or scraped off; blanching
in hot water at 25-30?C for about 15 seconds makes the skin
easier to remove. Machinery for heading, gutting, skinning and
cutting squid are available.
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