These local line
caught fresh squids are delicious, dried for a day in the fridge, brush
with olive oil and grilled on high heat to a bit charred on the edges,
still juicy and tender.
The tentacles, the body and the wings all have different textures, so nice to eat them whole.
When it is so fresh, I keep the reddish skin on, they provide tasty umami flavour.
When
squid is being transformed into rings, dipped in thick batter and deep
fried, they becomes rubbery protein, lost most if not all of the
flavour.
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