If you find yourself with uncleaned calamari, follow these easy steps to clean and prepare it for cooking!
Matt joined Kiwi White, a local legend in Port Lincoln to go fishing for Southern calamari. After successfully catching one, Matt prepared to cook it, by demonstrating the cleaning process. Here's how he did it:
- To clean the calamari, reach inside and pull out the body from just below the eyes.
- Trim off the innards and discard.
- Then set aside the tentacles to use later in the dish.
- Take the wings off by sliding your fingers down the inside of the skin and take off in one piece.
- Cut lengthways down one side of the tube, open out and scrape away the rest of the innards.
- Cut the tube in half lengthways, then score the inside in a fine crosshatch and cut into rough triangles.
Southern Calamari is considered to be the premier species of its kind. Southern calamari is found near-shore coastal waters from approximately Brisbane, Queensland to Perth, WA. Here are some interesting FOODie facts:
- Southern calamari is relatively fast growing, short-lived squid, with a maximum age of about 12 – 18 months.
- They can grow by up to 4cm each month.
- Males can reach 50cm in length and females 40cm in length in South Australian waters.
- Spawning occurs in the shallow coastal waters around the Eyre Peninsula and occurs during Spring and Summer time.
- The Southern Calamari of the Eyre Peninsula has long, round side fins running almost the full length of their body.
- The flesh is typically a translucent/pearl white.
- Fisherman use hand jigged lines to catch the calamari and are put straight into an ice slurry to ‘put them to sleep’.
- The Southern Calamari of the Eyre Peninsula has a mild, subtle flavour, low-medium oiliness, and is dry with firm texture, which can be tough if poorly prepared. Although, it is generally more tender than most squids.