Yum! calimari

WELLINGTON, New Zealand – A colossal half-ton squid, believed to be the largest ever caught, may be destined for the microwave oven….But researchers say they don’t want to cook the massive creature – just defrost it so they can study it better….At the time it was caught, O’Shea said it would make calamari rings the size of tractor tyres if cut up – but they would taste like ammonia.

The old maps used to print on distant seas: Here be monsters.

And one of the monsters from Pre Jaws days was the giant squid from Disney’s movie… 20 000 leagues under the sea.

Unlike Jonah (or Pinocchio’s father) there are no tales of giant squids swallowing men whole and then spitting them out again…probably because the “mouth” of a squid is under the head, between the feet, and it contains a “parrots beak” type pincer to bit off chunks. Yuck. It’s worse than Jaws, but until recent years, there was a question if these giants existed anywhere outside of Sailor’s tales.
Well, this one, caught by New Zealand fishermen, was 1000 lbs and 39 feet long…and scientists say that these monsters get larger.

But up to now, most of the giant squids have been washed up on shore, so scientists are eager to study the intact albeit frozen monster.

In the US, except for Greek and Italian restaurants, few people eat squid. The first time I ate it was at the home of a fellow doctor from Korea. I was working in South Dakota, and she was filling in. We started talking food, and she lamented that unlike Chicago, there were no Chinese grocery stores in that remote state…so I took her to the nearest AirForce base, and voila, a nice Oriental store where all the Philippine, Korean, Vietnamese, and Japanese wives of the Air Force personnel shopped.

Here in the Philippines, small squid are eaten, but since we live inland, we usually only eat them at parties or mixed with pork in “adobo” recipes.

The recipe for Adobo Pusit is HERE
When we cook it with pork…the ink makes the gravy/”ulam” delicious, although it looks horrid. You always wanted to eat chunky black goop on your rice, didn’t you? Never mind.

And if you want more squid recipes, try HERE.

Bon Appetit!


Nancy Reyes is a retired physician living in the rural Philippines with her husband, six dogs, three cats, and a large extended family. Her webpage is Finest Kind Clinic and Fishmarket.  


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