I don't like them, but perhaps the way they were prepared was not the best. My fishing friends are mixed on these squid. Some like them, some don't.
The tenticles don't seem to be edible, they have small "hooks" in them.
The body and two fins are edible, remove the membrane, then slice a very thin slice off of each side. Some are then soaking in milk, then cut into "fingers" and deep fry.
Here are some recipes I copied from a fishing club's message board.
Squid Prep: I soak the slabs of giant squid (which have had the membranes removed from both sides) in milk for a couple of hours; I don't think it really matters, but it can't hurt. Then I slice the slabs into strips that are about 3" long and 1/2" wide. You should end up with pieces about the size of your pinkie finger. Then using a tenderizing mallet, each piece is pounded on both sides until it's about 1/4" thick. Now your pieces will be closer to an inch wide and four inches long.
1 1/2 cups flour
4-5 tablespoons of Cajun Spice Mix
Blend seasoning mix ingredients together in a one gallon ziplock bag. Add squid to bag a handful at a time, turn to coat thoroughly. Shake off excess and transfer to a baking sheet.
In a deep-fryer or large heavy pot, heat 3-4 cups of canola or vegetable oil to 360 degrees.
Fry the squid for 2-3 minutes, until golden brown. Use tongs or a slotted spoon to transfer to paper towels to drain. Salt to taste and serve immediately with lemon and/or lime wedges and Lemon Aioli.
Lemon Aioli (makes 1 cup)
Grated zest from 2 lemons
Juice from 2 lemons
4 cloves minced garlic
1 egg yolk
1/4 tablespoon white pepper
1/4 teaspoon salt
1 slice white bread, crust removed, torn into pieces
Using a hand blender or food processor, puree the ingredients listed above into a smooth paste. With the machine running, slowly drizzle in:
1 cup of olive oil
If the aioli appears too thick add a bit of ice water to adjust consistency. Store in an airtight jar in the refrigerator for up to two weeks.
After many days of experimenting with how to cook the squid I caught my wife finally came upon the secret.
First you must be sure to remove the membrane on both the inside and the one under the purple skin on the outside cutting off about an 1/8" on both sides; very important.
Second soak the steaks in a mixture of 1/4 cup vinegar and 2 cups of water for about 10 minutes.
Next pound the steaks with a meat tenderizer.
Drop the steaks into a pan of boiling water for one minute; to get ride of the excess water trapped in the meat.
Using an egg wash (one egg beaten) dip the steaks and coat both sides. Next coat the steaks with bread crumbs or craker crumbs; we used crushed fried pork rinds since we are on a low carb diet. The crumb mixture can be seasoned with plain pepper or five spice powder or Montreal seasoning or anthing you enjoy. You can also try skipping the coatings and just pan fry the steaks that have been coated with a seasoning.
Pan fry the coated steaks in half olive oil and half butter about a table spoon of each for 3 minutes each side.
The steaks can be enjoyed with a tartar sauce.
Parboil 5" x 5" fillet for 10 seconds, peel off both clear membranes. Into a Pyrex pie pan lined with foil for easy
clean-up. Smear top with Best Food or home-made olive oil mayonaise, sprinkle with lots of dried dill seasoning. Into a 500 degree oven for 12 minutes. The mayonaise-dill glaze browns slightly. Squeeze of Meyer lemon juice and you're done.
clean it, dip it in hot water to loosen the membranes, pull the membranes off,[ really no need to pound it at this point ] ... you need to filet the pieces because they are about 5/8 - 3/4 of an inch thick & you really should slice them or filet them to about 1/4 - 3/8 of an inch, than beat an egg with a little milk, dip the squid into the egg mix than into..... I prefer these,... Progresso Italian style bread crumbs than saute in either olive or vegetable oil until both sides are a nice golden brown.
You really can't over cook this squid as long as you remove it from the pan when both side are a nice golden brown.
Drizzle with either fresh lemon or a garlic butter mix & if you prefer, add a little white whine.
re: Wayne Keyser
I just read a post on the chowsquid board from some giant squid who is looking for recipes to cook fishermen.
Somebody help me here. Just how many feet long is a 40 lb squid?
I take it that is non-cleaned weight. Shouldn't have brought that up. I don't even want to think about cleaning it.