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All You Need to Know about Preparing Squid!

13 Dec 2018
Adriatic squid, Colours Of Food, Days of Adriatic Squid
by Jurica Grosinger
In my family, the preparation of fish, squids and all the other delicious seafood is passed from generation to generation. This time, I will pass onto you how the people from the coast prepare squid.

First, wash with water the entire squid, and place it on the cutting board. Cut the squid with a knife just beneath its eyes, toward its tentacles. That way you will have, in one move, separated the delicious tentacles, which you should immediately turn with your fingers and gently squeeze out the so-called beak of the squid. The tentacles are now ready for cooking. Take the squid body with one hand and push a finger of the other hand gently into the body to pull out the insides, along with the transparent bone that looks as if it were plastic.

Little Cleaning Secrets

At home, we usually leave the skin on the squid, which ultimately gives it a slightly crunchy texture if it is baked on the grill. If you want to peel it, then cute the thin, thin skin with a small knife or simply use your nail. Peel as if you were peeling an onion.

You can also remove the fins from the body by pulling, but they are also delicious. Dry the squid with kitchen napkins before cooking. Grill them or bake them whole, or sliced ​​into rings or even stuff them. They will taste delicious however you choose to prepare them.

squid_text_

Ideal spices

World cuisines bring their many variations, but in all honesty, fresh garlic and parsley, homemade olive oil, a dash of salt and maybe a squeeze of lemon juice are best suited to every squid, especially the Adriatic one.

Fresh squid has a firm body and skin, it is slightly sticky to the touch, and its tentacles are white and a bit transparent. It would be best to clean it and prepare it immediately or within two days.

No need to take up too much of your time cooking, though. Simply visit Northwestern Istria, where you can taste the best dishes from the hands of excellent chefs who will spoil your palate.

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About the Author
Jurica Grosinger has been a blogger, a web and TV columnist for more than twelve years and works on numerous domestic and foreign projects. A content writer, personal trainer and a dietitian who considers life-long learning crucial for a better life. He loves living a Mediterranean lifestyle filled with good food, family and friends.

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The Northwestern Istria - Colours of Istria – is composed of four beautiful towns: Umag, Novigrad, Buje and Brtonigla. Colours of Istria blog visitors who might wish to plan their destination vacation, or simply find out more, have a chance to get to know about all the colours of the cluster through all the different kinds of experiences this rich region has to offer as recorded in personal recommendations and retellings of the blog's authors – all of whom are great Istria lovers. Find more info about Colours of Istria here.
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