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PREPARATION, COOKING & TIPS
Found in Southern Australian waters from NSW around
to Western Australia. Arrow squid are distinguished by parallel
wing flaps at one end shaped like an arrow. White and rusty brown
appearance.
Two main species of squid are taken, calamari and
arrow squid, along with several species of octopus. All these species
are capable of rapid and numerous colour changes depending on an
individual's mood and environment.
Spawning occurs in shallow coastal waters around WA
from spring to summer. The finger-like egg capsules are laid by
the females in masses of 50 to several hundred. On hatching, the
juveniles swim to the surface and feed amongst the plankton layers.
Arrow squid are schooling squid inhabiting waters
from 0 to 500m in depth. They can be readily distinguished from
the southern calamari by the presence of two fins at the base of
the tail that give the animal a characteristic arrow shape.
Similar to calamari in rapid growth rates and feeding
behaviour they live about 12 months. Spawning occurs throughout
the year and the eggs are probably released as free-floating masses.
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Flesh of both species is white, soft and palatable providing
it is cooked to a proven recipe.
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To produce tender squid cook them quickly( for less than
2 minutes ), over a high heat or slowly simmer or braise.
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Squid is popularly served as deep fried squid rings. The
squid is sliced into rings, or kept flat and scored diagonally,
crumbed, deep fried and served with tartare sauce-but try
chili sauce instead.
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Squid can be coated in sea salt and black cracked pepper,
seared very quickly on the barbeque over a high heat, and
served with a mixture of lime juice, palm sugar and tamarind.
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The ink can be used to darken sauce or colour pasta.
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"We Speak Fish"
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