Limited Edition Collector Blades
How to Clean and Cut Squid
How do you clean squid? Pull the head and tentacles out of the body, cut the tentacles off just below the eyes, pop out the beak, pull the clear quill out of the body, peel off the skin, and rinse. Then cut the body into rings or score it for grilling. A sharp, flexible-feeling utility knife is ideal: the Dalstrong Shogun Series 6" Utility Knife ($119) has an 8–12° edge on a 62+ HRC AUS-10V core for clean cuts through slippery squid. Kitchen scissors ($79) are handy for the tentacles.
Step by step
- Separate head and body. Hold the body in one hand and the head in the other and gently pull. The innards come out with the head.
- Cut off the tentacles just below the eyes. Discard the head and innards.
- Remove the beak. Squeeze the center of the tentacles; the hard beak pops out.
- Pull out the quill, the clear, plastic-like strip inside the body.
- Peel the skin. Pull off the purple membrane, and the fins if you like (they're edible).
- Rinse inside and out and pat dry.
How to cut squid
| Cut | How | Best for |
|---|---|---|
| Rings | Slice the tube crosswise, about ½ inch | Fried calamari |
| Scored pieces | Cut open flat, score a crosshatch on the inside, cut into squares | Stir-fry and grilling; curls when cooked |
| Whole tubes | Leave whole | Stuffing, grilling |
| Tentacles | Leave whole or halve | Frying, grilling |
Cooking tip: fast or slow
Squid is tender if cooked very fast (a minute or two over high heat) or very slow (braised for 30 minutes or more). Anything in between turns rubbery.
Our picks
Utility Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For slicing rings in big batches.
Professional Kitchen Scissors, 420J2 Stainless Steel ($79). Forged of 420J2 stainless steel, for tentacles and trimming.
Buying squid
Fresh squid should smell like the sea, not fishy, with shiny skin and firm flesh. Frozen cleaned tubes are a good shortcut. Dry squid well before cooking; wet squid steams instead of searing. Wash your knife and board right after with hot, soapy water.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you clean squid?
Pull out the head and innards, cut off the tentacles, remove the beak and quill, peel the skin and rinse. A sharp utility knife like the Dalstrong Shogun Series 6" Utility Knife ($119) makes the cutting clean.
How do you cut squid into rings?
Slice the cleaned tube crosswise into rings about ½ inch thick.
Why is my squid rubbery?
It was cooked too long. Cook squid very fast over high heat or braise it slowly.
Is squid ink edible?
Yes. The ink sac can be saved and used to color and flavor pasta and rice.
