A Culinary Guide and Experience on Squid in New York, USA

• Introduction
• What is Squid as a Food
• What is the role of squid in human nutrition?
• How are squids handled and prepared?
• What are the different preparations of Squid in New York?
• Grilling
• Searing
• Boiling
• Braising
• Deep-frying
• What are the different types of Squid in New York?
• Atlantic squid
• Japanese flying squid
• Humboldt squid
• Argentine short fin
• Indian squid
• What are the healthy benefits of eating Squid?
• Where Can You Find Fresh Squid in New York?
• How to Order Fresh Squid in New York Online?
• What are the Best Prices for Squid in New York, USA?
• What are the typical prices for fishes in New York, USA?
• Where can I buy affordable fish in New York, USA?
• Which type of Squid should I order online?
• How to Cook and Eat Squid Meals at Home?
• Conclusion

 

Introduction

What is a squid exactly? Squid is a cephalopod, a marine mollusk that is closely related to cuttlefish and comes from the same family as the octopus. Squid looks like a slender octopus but has a rocket-shaped head and 8 arms with 2 tentacles with spatulate tips. Aside from that, they have a parrot-shaped beak that holds and tears its prey.

Squids are exceedingly fast in the water and when they're being chased, can change their color and shoot a large dark cloud of ink. Squid also has a mild flavor which is similar to shellfish and can be used interchangeably in dishes.

What is Squid as a Food

Have you ever tried incorporating squid in your dishes? If not yet, then why not give it a try? Squid is eaten in many cuisines. Squid is often deep-fried for the dish "calamari", especially in Mediterranean areas, and served as a bar snack, street food, or starter.

In Asian countries, squids are served dry and shredded as a snack. It is also sometimes served raw just like with sushi and sashimi. It is also present in other dishes like tempura, or even stewed in gravy and served in stir-fries, fried rice, and other noodle dishes.

What is the role of squid in human nutrition?

Just like other kinds of seafood, squid is no exemption as something that has zero cholesterol and low-calorie content. Squid is also a good source of vitamins that helps in body growth and fertility, as well as protein and other minerals. And like with any other seafood, squid also contains high amounts of omega 3 which is a good fatty acid.

How are squids handled and prepared?

Squid can be found mainly in the seas of the North Atlantic Ocean at a depth of 300 to 600 meters. This is because squid prefer cold water and they can suffocate in warmer temperatures. America and Australia have large-scale squid fishing operations as does Japan where they use vast numbers of unbaited lures which are jiggled up and down.

The squid attack these lures and their tentacles get entangled in the spikes, allowing them to be hauled on board. If they are luring the squid at night, then they would sometimes use lamps for it.

What are the different preparations of Squid in New York?

Squid is popular seafood all over the world. Aside from being inexpensive, it's also commended for its versatility in any kind of dish. Depending on your cravings, you can have squid in different ways. Just make sure to clean it thoroughly first and you can now start cooking.

Keep also in mind that nearly all parts of the squid are edible, mainly the bodies or 'hoods', the tubes, the fins or 'wings, the tentacles, and the ink. Some of these parts need to be cooked for a short time on high heat by frying, deep-frying, grilling or cooking for a long time on low heat.  Cooking squid in high heat will make it tougher to chew.

The squid's flesh picks up flavors well, making it suitable for marinating. Most of the time the tube is stuffed with its flesh and other herbs and spices. Don't forget the ink because it is also used to color and flavor foods.

Grilling

If there's one thing you should know, it should be the fact that squids love the grill. If you want a grilled squid, it's best to leave your tubes whole if possible to prevent them from falling between grates or you can use a grill pan if your tubes came pre-sliced.

You may also season your squid with salt and pepper, and grill it for two or three minutes until charred and just cooked. You may also stuff it inside a tortilla or wrap it up in lettuce and kimchi just like how Koreans do.

Searing

If you're hungry and want a quick meal to satisfy you, then searing your squid is for you. Slice the tubes or leave them whole. After that, season it with salt and pepper then sear it over the highest possible heat for 2 to 3 minutes. Once done, you can toss it with pasta, top it on a rice bowl with some vegetables, or mix it with your green salad.

Although it is not recommended to cook your squid in high heat, you can still do so but make sure to cook it gently or it will be tough.

Boiling

Dry-cooking is not the only way to cook your squid. You can blanch sliced tubes and tentacles of the squid in boiling water for a minute, shock them in an ice bath, and toss it with thinly sliced vegetables. For a fresher taste, you can also add a lemony vinaigrette with it.

Aside from that, squids are also great in soups. Just add sliced tubes and tentacled during the last few minutes of cooking and serve immediately. This method is perfect especially if you're watching your weight or conscious about your health.

Braising

If you've got more time on your hands, another great way of cooking your squid is to braise it. You can braise your squid in garlic and your favorite herbs. You can also braise it in white wine, a simple marinara sauce, or in your favorite curry. All you need to do is allow your squid to simmer for at least 30 minutes and up to an hour, or until very tender.

Deep-frying

It is no doubt that the most popular way of cooking squid is to deep-fry it. If you're entertaining guests or you just want a simple street food experience at your home, fried calamari is the easiest way to go. Fried calamari also serves as an excellent appetizer in seafood restaurants.

To cook fried calamari, the tender pieces of squid are soaked in buttermilk. After that, they are coated in seasoned flour and deep-fried to golden brown perfection. Fried calamari is best served immediately with sauce options such as cocktail sauce, marinara sauce, or lemon aioli.

 

• What are the different types of Squid in New York?

Squids are marine cephalopods and some cephalopods whose common name includes "squid" (bobtail squid, ram's horn squid, vampire squid) are taxonomically different.

There are about 300 species of squid and these species are all classified into 28 families. Different types of squid range from the colossal squid to the vampire squid.

The colossal squid has the biggest eyes of any creature on the planet and is also the largest known invertebrate in the world which weighs over 1000 pounds. Its tentacles are particularly formidable, having powerful suckers and deadly teeth at the ends of the tentacles. Unlike the teeth of the giant squid which are small, "bottle-cap" shaped circular saw, the colossal squid wields two long rows of thick, sharp, finger-length screws of protruding bone.

The vampire squid is more closely related to octopuses than to any of the squid. It is generally placed in its own order, Vampyromorphida, in the superorder Octopodiformes. The vampire squid is distinct for its black color and its long arms that flow like a black cape reminds many people of a vampire. It is also a small squid, approximately one foot in length, and its eyes are very often seen as red.

But aside from these two types of squid, five types of squid appear to be more edible for humans.

• Atlantic squid

Atlantic squid is more popularly known as European squid or common squid. It is a large squid that belongs to the family Loliginidae and occurs abundantly in coastal waters from the North Sea to at least the west coast of Africa. This type of squid has a mantle that is up to 40 cm long and lives from sea level to depths of 500 m. 

Aside from that, the Atlantic squid is also extensively exploited by commercial fisheries because it is the most common species eaten in the U.K. It is mainly landed in Scotland and caught in the north-east Atlantic throughout the year by demersal otter trawl or a jig and seasonally, in small-scale and recreational fishing.

• Japanese flying squid

The Japanese flying squid or more commonly known as the Japanese common squid and the Pacific flying squid is a squid that belongs to the family of Ommastrephidae. This type of squid is most commonly found living in the northern Pacific Ocean, in the area surrounding Japan, along the entire coast of China up to Russia, and then spreading across the Bering Strait east towards the southern coast of Alaska and Canada. The Japanese flying squid also tends to cluster around the central region of Vietnam.

Although this type of squid is mainly being fish mainly in Japan, the Republic of Korea, and China, it is also exported to many other countries for consumption, with the United States being the top importer.

The Japanese flying squid is caught all year round, especially on its largest and most popular seasons which are from January to March, and again from June to September. This makes it the most sustainable squid out of all the other types. According to the Marine Conservation Society's Good Fish Guide, the jig fishing of the Japanese flying squid is low impact so people can freely consume it whenever they want.

• Humboldt squid

The Humboldt squid, which is also known as jumbo squid, jumbo flying squid, is a large predatory squid living in the waters of the Humboldt Current in the eastern Pacific Ocean. This type of squid has a reputation for its aggression towards humans, though this kind of behavior may possibly only be manifested during its feeding time. 

Since the Humboldt squid is a member of the Ommastrephinae family, it also possesses bioluminescent photophores and is also capable of metachrosis or quickly changing of body coloration. Because this type of squid rapidly flashes red and white while hunting, they have earned the name "diablo rojo" (Spanish for "red devil") among fishermen.

Despite its reputation as a voracious predator, the Humboldt squid is actually safe to eat. They are fairly low on the food chain since they mostly eat small stuff. So if you're concerned about its mercury content, then rest assured because you can now serve Humboldt squid steak at your home.

• Argentine short fin

The Argentine shortfin squid or commonly known as Illex Argentinus is a type of squid in the Ommastrephidae from the southwestern Atlantic Ocean. This type of squid is one of the most commercially fished species of squid. In 2002, 511,087 tons, or 23% of the entire Argentine shortfin squid has been harvested.

The Argentine shortfin squid is most prevalent along the coasts of South America, in Brazil and Argentina. This squid type is one of the most sought-after squid species. In a year, millions of pounds of Argentine shortfin squids are captured by some of the largest fisheries in the world along the mentioned coasts.

And although they are relatively small, they have the tendency to form dense communities, making them easy to be caught by fisheries by the ton.

Aside from that, the Argentine shortfin squid actively feeds on pelagic crustaceans, other squids, and small bony fishes. This characteristic makes them edible and safe for humans as a food source.

• Indian squid

The Indian squid is an Indo-West Pacific species of squid with a wide range throughout the Indian Ocean to Malaysia and the South China Sea. It is also present in the Red Sea and the Arabian Sea and is also known as the Indian Ocean Squid or Uroteuthis Duvaucelii. 

This type of squid is mostly found at depths between 3m and 170m and feeds on fishes, crustaceans, and other squids. It has mantles that are moderately long (commonly up to 150mm) and slender with broad fins approximately 50% of the mantle length.

The Indian squid is an important seafood item in India and Thailand and is being efforted to aquaculture. It is harvested in various ways which include trawling, net with lights, push net, and hook and line.