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| Squid, Rovinj, Croatia |
Saw very fresh squids in the market, the
lady is careful to point out, to tourist like me, that this is not the usual
squid, it is harder.
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| Squid, before cooking |
On close inspection, the side flaps are
smaller and closer to the pointy end. The transparent thin backbone is tiny, nearly non-existent. After
cooking, it turns bright red (I left the thin spotty membrane on).
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| Squid, after cooking |
The texture
is not tough, but a harder crunch than normal ones, very tasty though. Learn
something everyday.
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