squid caught rod and line

Catch It and Cook It – Squid (Calamari)

Catch It

Rod and line fishing for squid (calamari) and cuttlefish has become popular in the UK over the past few years. Specialised fishing techniques using custom lures known as jigs. These have two circular rows of crown hooks that entangle the tentacles.

squid jig

Various locations along the UK south coast such as Weymouth have become known hotspots for squidding in the autumn.

squid caught on jig
Jig caught squid
charter boats uk

Brighton Charter Boats

Prepare the Squid

Cleaning can be a messy business because of the ink. The whole method is here.

Cook It

Cooked just right, it is beautifully tender. Overcooked it is tough and rubbery.

I first ate calamari regularly on the Algarve in the 1980s. I remember sitting on the beach after dark watching the lights of the fishing boats out at sea. They shine lights to attract them up to the surface from deeper water to feed.

squid night fishing
Night fishing for squid

All along the seafront restaurants would serve the freshest fish and shellfish caught locally the night before. It was superb compared to the “fresh” fish we were used to at home, which had been stored on ice for days.

Even the Chinese restaurants had lots of fish on offer, including calamari curry which was actually pretty good.

Other Stuff You Might be Interested in …

I like it cooked and served simply like the featured recipe.

Recipe – Grilled Squid

grilled squid

Grilled Squid (Calamari)

Peggy Trowbridge Filippone
No ratings yet
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4
Calories 137 kcal

Ingredients
  

  • 1 pound squid cleaned
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon fresh parsley chopped
  • Lemon wedges

Instructions
 

  • Heat a grill to high heat. Rinse the squid under cold running water and pat dry with paper towels.
  • Cut the squid bodies lengthwise down one side and open flat.
  • Cut the tentacles in half if too large.
  • In a bowl, combine the olive oil, lemon juice, salt, and pepper.
  • Add the squid bodies and tentacles to the bowl, tossing to evenly coat.
  • Thread the squid bodies lengthwise onto skewers so they lie flat.
  • Thread the tentacles onto separate skewers.
  • Grill over high heat, turning once, just until opaque throughout, about 1 to 2 minutes.
  • Remove the squid from skewers and pile them on a platter.
  • Sprinkle with parsley and serve with lemon wedges.

Nutrition

Calories: 137kcalCarbohydrates: 4gProtein: 18gFat: 5gSaturated Fat: 1gFiber: 1gSugar: 1g
Tried this recipe?Let us know how it was!

Try one of these recipes from my cookbook …

Morcilla Stuffed Baby Squid
These baby squid stuffed with morcilla, (Spanish black pudding) make a great tapa.
Check out this recipe
morcilla stuffed baby squid
fish measure

Please observe minimum size limits when fishing.

Use a measure like this one from Tronixpro.

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