. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. More ways than one to cook squid As a seafood, squid has a long list of virtues. It's nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it's high in protein and low in fats, and it tastes good. And, as much as 80 percent of the squid is edible—a large amount when compared to most other seafoods. When purchasing squid, look for signs of freshness. Color spots on the mantle or skin should be distinct and sharp. The color of the mantle should be bright, like fresh fish. The eyes s
. Coast watch. Marine resources; Oceanography; Coastal zone management; Coastal ecology. More ways than one to cook squid As a seafood, squid has a long list of virtues. It's nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it's high in protein and low in fats, and it tastes good. And, as much as 80 percent of the squid is edible—a large amount when compared to most other seafoods. When purchasing squid, look for signs of freshness. Color spots on the mantle or skin should be distinct and sharp. The color of the mantle should be bright, like fresh fish. The eyes should be clear and bright and the flesh should be firm and without an odor. Joyce Taylor, Sea Grant's seafood agent at the North Carolina State University Seafood Laboratory in Morehead City, offers these recipes for squid. Squid Chowder 2 lbs. whole squid 1 cup chopped onion lA cup cooking oil 1 6-oz. can tomato paste lA cup chopped parsley IV2 tsp. salt 3 cups cubed potatoes 1 quart water Clean squid and cut mantle into V^-inch strips. Cut ten- tacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes. Cover and simmer for 20 to 30 minutes or until potatoes are tender. Stir occasionally. Serve with French bread. Serves 5 to 6 people. Fried Squid, Greek Style 2 lbs. whole squid 2 Tb. lemon juice 1 tsp. salt Vs tsp. white pepper 1 egg, beaten 2 Tb. milk 1 cup flour Fat for frying Clean squid and cut into 1/4-inch strips. Cut tentacles into 1-inch pieces. Sprinkle with lemon juice, salt and pepper. Combine milk and egg. Dip squid into milk and roll in flour. Place in a single layer in hot oil in skillet. Fry at 350 degrees for 3 to 5 minutes. Turn and fry 3 to 5 minutes more. Drain and serve with lemon wedges. Serves 3 to 4 people. Photos by Steve Wilson Squid Salad 2 lbs. whole squid 2 cups boiling water 2 tsp. salt V2 cup salad oil lA cup lemon juice
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