Bruh its like squid are designed to be prepared and eaten, you can just pull it apart so neatly?! Very informative and to the point video, thank you :)
I actually knew how to clean calamari, but wasn't able to find where the ink was. In theory I knew it was somewhere and that I can use it, so I watched a lot of videos of how to clean calamari to find where the blackness is and you are the only one providing info that I needed. Thank you so much 🥰 Greetings from Serbia
So used to seeing fish products displayed cleaned and prepared, it's quite refreshing to watch your videos to see what they looked like before. I've grown up on cod and more recently started eating haddock, mainly because that is what there is on offer at the takeaway. What other species are available, have tried ling in Cornwall. Thank You Bart.
Use a clean dry cloth while removing the skin if you are cleaning a lot of squid to make it faster . By putting a dry cloth on your hand , the skin won't be slippery and you can clean them faster . But if your cleaning just one or two squid , no need to bother so much as it won't take so much time using just your hands
Excellent, clear video. Thank you for including the info on the ink I was looking for; other videos just discarded it with no mention along with innards, perhaps out of ignorance.
I have to try that gentle twisting while pulling on the head because I always end up having to fish out the innards, and the ink sac always bursts on me!
In The Name Of GOD, Dear Mr van Olpen Thank you very much for your highly appreciated information. I will let lough a little bit before seeing your video I was eating everything in the squid, it was really funny hahahahahahaha, but from now on I will clean it correctly as you show us. GOD BLESS YOU
So I tried this today for the first time and while all in all I was succesful I had problem twisting the head from the body without actually breaking the innarsd and all the brown and black stuff spilling out. What helped was taking fishknife and carefully running it around the body inside before taking the head off.. Any advice?
Very good job. I´m so much looking forward to this and then start making sushi from the squid. And the idea to keep the ink sack is really nice. Maybe for coloring my sushi rice to make black sushi :D How long to you think the ink will be usable untill its not good to eat anymore?
Sure looks like a lot of work! As one who cleaned squid for years at about 30 lbs a day for restaurants, how would you like some old news about calamari, and a new technique for cleaning it? Mo' simple! :D First you need a long, flexible fillet knife - 9 or 10". The blade is probably no more than about 5/8" wide. Less blade width = less blade friction. If you have a Chef's Store, Smart & Final or other restaurant supply open-to-the-public store you can get one for about $12.00. Some have their own store brands. Russell-Dexter makes a fine knife also. OK! Ready? First, lay the calamari horizontally in front of you. Next, grab the tentacles and cut them off right in front of the eye. Now squeeze the base of the tentacles. The cartilage, as stated in the video isn't really just cartilage. It's the squid's mouth. Look closely and you will see a parakeet/parrot beak, which is how the squid eats. :O Once squeezed the mouth should pop out. If it doesn't, just flick it out with the tip of your blade. Next, flip squid to vertical with tail up. Take your knife at the tentacles end and stick it in while smoothly running the knife straight through, angling the knife to the end which slices open the entire calamari. Then, if right-handed, take your LEFT index and middle fingers and press down on the lower left-hand corner of the fillet to hold it. Then take your fillet knife, place it slightly angled in on the fillet in front of your fingers, and in one fell swoop, scraping diagonally, the inside of the calamari. All of the innards should come out including the cartilage. Next, with thumb and index finger of your left hand, grab the tail end of the fillet. With your knife in your right hand, lift the right side of the fillet upward and inward, leaving just the fin underneath. Place the flat portion of your blade down on the fin, and pull up on the tail with your left hand. Both fins and all the skin should separate from the fillet. Yep! All at once! Trim at the large end if you desire. Both your fillet and tentacles are now ready for your next step. Tentacles can stay as they are. Deep frying, they get wonderfully crispy. As for that beautiful fillet you just made, it needs to be lightly pounded first. It will make your fillet devilishly tender! Pound it? Yup.... You see, originally, calamari came to be in the U.S. because the price of abalone (back in the 60's) soared. It went from $4.95 a pound to $7.95 a pound almost overnight! And back then, the middle class couldn't really afford $7.95 a pound!....... So... there was this guy! His name was Joseph Allioto. Well not only was Joe a former Mayor of San Francisco, but some even referred to him as the "Godfather" of west coast Italians - particularly as related to businesses and restaurants. So, Joe called all of the Italian seafood restaurant owners together from all along the west coast. He'd come up with one of the great marketing plans EV-VER! Now, back then, squid was sold pretty much just as fish bait. Plus, it was cheap. On my wharf in Santa Cruz, CA., squid sold for 5-cents a pound at the time! And one thing, Joe knew for sure! Nobody was going to buy fish bait for the dinner table! So, Joe came up with two new names for squid. The first was, "Poor Man's Abalone!" Why? Because like abalone, Poor Man's Abalone needed to be pounded, too! And, once tenderized they were very similar, except the ablone was sweeter. And ,the second name Joe came up with was the Italian word for squid - "CALAMARI!" There was, but one Cardinal sin rule. No one in the business - not chef, cook, busboy, waitress, or waiter was EVER to refer to Calamari as squid! In essence, squid is fish bait and Calamari is..... well, Calamari! It's delicious food! And if any patron asked, "Isn't this squid?" ...... "NO SIR! It's Calamari! Squid is fish bait!" And the rest, they say, is history! LOL! .................. Oh! Bread it any way you want. Tempura, beer batter, plain flour, bread or cracker crumbs, etc. You can even throw saltines, Ritz crackers, wheat thins, or other material into a blender and use those crumbs! Also, you want to use the smaller calamari. Some refer to them as Monterey Bay Calamari. They're generally 4" to 10" long and their bodies are pretty thin. Most stores (Walmart, Albertson's, Safeway, etc) carry them in the freezer section for anywhere from $2 to $4 a pound in 3 or 5 lb boxes. If I recall, you should get about 40 fillets out of a 5lb box. But, it has been 60 years for me! LOL! When you throw them into hot oil they will roll up almost like spring rolls. Perfect for dipping! And speaking of dipping, you can make a fine cocktail sauce out of Catsup (ketchup for you K people), or Chili Sauce (which is what I use), plus some prepared horseradish, a few shakes of Worcestershire sauce, and lemon juice! Stir and enjoy! Carpe Diem, People! Seize the day!
Hands down, the best instructional video online for preparing fresh squid.
Wauw, thank you so much!
Bruh its like squid are designed to be prepared and eaten, you can just pull it apart so neatly?! Very informative and to the point video, thank you :)
IKR! The tentacles are so clean unlike the one i bought
The organs life separately from the meat of most animals. Check out rabbit gutting videos.
I actually knew how to clean calamari, but wasn't able to find where the ink was. In theory I knew it was somewhere and that I can use it, so I watched a lot of videos of how to clean calamari to find where the blackness is and you are the only one providing info that I needed. Thank you so much 🥰 Greetings from Serbia
This is so useful in the quarantine, thank you TH-cam
ok filip
I remember those days
So used to seeing fish products displayed cleaned and prepared, it's quite refreshing to watch your videos to see what they looked like before. I've grown up on cod and more recently started eating haddock, mainly because that is what there is on offer at the takeaway. What other species are available, have tried ling in Cornwall. Thank You Bart.
10 thumbs up!! Exactly the video I need. The instructions are short and to the point showing in close caption what needs to be done.
Use a clean dry cloth while removing the skin if you are cleaning a lot of squid to make it faster . By putting a dry cloth on your hand , the skin won't be slippery and you can clean them faster . But if your cleaning just one or two squid , no need to bother so much as it won't take so much time using just your hands
GREAT VIDEO. totally helpful, no filler. Love it.
Excellent, clear video. Thank you for including the info on the ink I was looking for; other videos just discarded it with no mention along with innards, perhaps out of ignorance.
You asked and we deliver! How to clean squid. Let me know if you want any other techniques or tips/tricks. Enjoy!
How to prepare a turbot :D
congrats Bart's on ur 100th video!!!!! I'm watching ur channel since ur 1st vid...tnx :) keep it up
Could you show us how to clean shrimp?
This is so clear and informative, thank you!
Thanks, great to hear!!
I'm about to break down some squid today and was looking for a quick refresher--This was super helpful--thanks Bart!
Best and easy way to clean squid. Thanks so much.
My daughter wants to learn how to make fish head curry. She loves your videos Bart, we watch them together every Friday!
I have to try that gentle twisting while pulling on the head because I always end up having to fish out the innards, and the ink sac always bursts on me!
Great video. Priceless information
Happy you like it! Thanks for watching
Nicely done with and amazing kitchen, subscribed!
Picked up a cheap whole squid from H-mart and I needed this to get what to do with it.
Had to watch your video because I didn't know why there was a piece of plastic in my squids lol. Thank you for your video.
Best video so far. Thank you!!
How would you do octopus? Thanks for a very easy to follow example
Please see my ‘how to cook octopus’ video. Thanks for watching. Happy weekend!
Thanks Soo helpful just caught one a few minutes ago 👍
Thanks Bart, very useful video!
Amazing tips! Hugely appreciated!
Thanks for watching. Happy weekend!
very helpful, thankyou! cleaning out the tube was a lot grosser than I expected from that neat little cut tho ha ha
I have seen different ways to do this.....this was one of the best....thanks Bart :)
Thanks!
Thank you.Ididnt clean it myself till now.will do it
Very interesting and thanks for all the tips. See you next Fishy Friday
Thanks for watching!
Really helpful - thanks! 👌🙂
My go-to video every time I buy squid
Thanks Chris! Happy to hear
In The Name Of GOD,
Dear Mr van Olpen
Thank you very much for your highly appreciated information.
I will let lough a little bit before seeing your video I was eating everything in the squid, it was really funny hahahahahahaha, but from now on I will clean it correctly as you show us.
GOD BLESS YOU
Bart's squid cleaning vid is 🎯
First time visit... liked it...subscribed it.... even though am not going to kitchen anytime😂
Nice work..thank budd
How long do you cook it for thank you (squid)
Thank you, I think it will sure help me later
The cartilage around the beak, can also be discarded
Very informative thanka for the video
So I tried this today for the first time and while all in all I was succesful I had problem twisting the head from the body without actually breaking the innarsd and all the brown and black stuff spilling out.
What helped was taking fishknife and carefully running it around the body inside before taking the head off.. Any advice?
Beautifully done!
the only video I needed for gutting my squid this morning, thank you
Thank you sooooo much i needed this cuz me and my father tried making calamari xD
Awesome!!! Very interesting video.
Thanks!
How much is the weight of those squids. They look super large!
If the squid has eggs inside, should they be kept inside and eaten?
Awesome! So helpful.
can we use the skin for broth
Thanks for showing.
Very nice!
Thanks for sharing
the boney, cartilage part you removed is actually its mouth part with the beaks, used to crack open crab for instance
yes it is!
Thanks for the great instructional video.
thannnkkksss easy to follow
Very good job. I´m so much looking forward to this and then start making sushi from the squid. And the idea to keep the ink sack is really nice. Maybe for coloring my sushi rice to make black sushi :D
How long to you think the ink will be usable untill its not good to eat anymore?
This video saves lives!
Really helpful
Thank you 👍
Thanks James for watching! Have a good weekend
I love your videos‼️‼️❣️❣️
awesome video lol u made that look super easy
who up cleaning they squid
Does it count for the species that are as long as your torso? Diamondback squid for instance?
Hi Good morning from Tucson Arizona..
May I know how many minutes do I have to cook it using the grill?
Hi Jayvie, I have a video on grilling squid riiiiight here: th-cam.com/video/2JA5-EklrH8/w-d-xo.html
Good luck!
Sure looks like a lot of work! As one who cleaned squid for years at about 30 lbs a day for restaurants, how would you like some old news about calamari, and a new technique for cleaning it? Mo' simple! :D First you need a long, flexible fillet knife - 9 or 10". The blade is probably no more than about 5/8" wide. Less blade width = less blade friction. If you have a Chef's Store, Smart & Final or other restaurant supply open-to-the-public store you can get one for about $12.00. Some have their own store brands. Russell-Dexter makes a fine knife also. OK! Ready? First, lay the calamari horizontally in front of you. Next, grab the tentacles and cut them off right in front of the eye. Now squeeze the base of the tentacles. The cartilage, as stated in the video isn't really just cartilage. It's the squid's mouth. Look closely and you will see a parakeet/parrot beak, which is how the squid eats. :O Once squeezed the mouth should pop out. If it doesn't, just flick it out with the tip of your blade. Next, flip squid to vertical with tail up. Take your knife at the tentacles end and stick it in while smoothly running the knife straight through, angling the knife to the end which slices open the entire calamari. Then, if right-handed, take your LEFT index and middle fingers and press down on the lower left-hand corner of the fillet to hold it. Then take your fillet knife, place it slightly angled in on the fillet in front of your fingers, and in one fell swoop, scraping diagonally, the inside of the calamari. All of the innards should come out including the cartilage. Next, with thumb and index finger of your left hand, grab the tail end of the fillet. With your knife in your right hand, lift the right side of the fillet upward and inward, leaving just the fin underneath. Place the flat portion of your blade down on the fin, and pull up on the tail with your left hand. Both fins and all the skin should separate from the fillet. Yep! All at once! Trim at the large end if you desire. Both your fillet and tentacles are now ready for your next step. Tentacles can stay as they are. Deep frying, they get wonderfully crispy. As for that beautiful fillet you just made, it needs to be lightly pounded first. It will make your fillet devilishly tender! Pound it? Yup.... You see, originally, calamari came to be in the U.S. because the price of abalone (back in the 60's) soared. It went from $4.95 a pound to $7.95 a pound almost overnight! And back then, the middle class couldn't really afford $7.95 a pound!....... So... there was this guy! His name was Joseph Allioto. Well not only was Joe a former Mayor of San Francisco, but some even referred to him as the "Godfather" of west coast Italians - particularly as related to businesses and restaurants. So, Joe called all of the Italian seafood restaurant owners together from all along the west coast. He'd come up with one of the great marketing plans EV-VER! Now, back then, squid was sold pretty much just as fish bait. Plus, it was cheap. On my wharf in Santa Cruz, CA., squid sold for 5-cents a pound at the time! And one thing, Joe knew for sure! Nobody was going to buy fish bait for the dinner table! So, Joe came up with two new names for squid. The first was, "Poor Man's Abalone!" Why? Because like abalone, Poor Man's Abalone needed to be pounded, too! And, once tenderized they were very similar, except the ablone was sweeter. And ,the second name Joe came up with was the Italian word for squid - "CALAMARI!" There was, but one Cardinal sin rule. No one in the business - not chef, cook, busboy, waitress, or waiter was EVER to refer to Calamari as squid! In essence, squid is fish bait and Calamari is..... well, Calamari! It's delicious food! And if any patron asked, "Isn't this squid?" ...... "NO SIR! It's Calamari! Squid is fish bait!" And the rest, they say, is history! LOL! .................. Oh! Bread it any way you want. Tempura, beer batter, plain flour, bread or cracker crumbs, etc. You can even throw saltines, Ritz crackers, wheat thins, or other material into a blender and use those crumbs! Also, you want to use the smaller calamari. Some refer to them as Monterey Bay Calamari. They're generally 4" to 10" long and their bodies are pretty thin. Most stores (Walmart, Albertson's, Safeway, etc) carry them in the freezer section for anywhere from $2 to $4 a pound in 3 or 5 lb boxes. If I recall, you should get about 40 fillets out of a 5lb box. But, it has been 60 years for me! LOL! When you throw them into hot oil they will roll up almost like spring rolls. Perfect for dipping! And speaking of dipping, you can make a fine cocktail sauce out of Catsup (ketchup for you K people), or Chili Sauce (which is what I use), plus some prepared horseradish, a few shakes of Worcestershire sauce, and lemon juice! Stir and enjoy! Carpe Diem, People! Seize the day!
Thanks Bart! Great to know!
Hello can you make a video cooking stew squids?
I would keep the skin though, so pretty to eat!
Thorough technique....
still you need to wash clean in the inside bottom tail of squid, because sometimes there is a lot of sand inside
Dude, all cool 😎 👌 👍 👏 😍. Hehehe
Thanks Bart🎉
Thanks 😊
Thanks have couple lbs of squid to eat , thanks for video.
hello my name is joe i am from on nicaragua i love to cook , how to clean big squid tell me please
wow nice... Tday i too upload squid fish thank you...
I love it 👍
Thanks Jenaki!
Great instructional video. I realized I'm pretty squirmy when it comes to cleaning meat... does anyone have any tips to getting over it?
just get comfortable with it after some time. it’ll come naturally, don’t rush it
thanks bart !
Thanks,great to know
Perfect instruction!
Awesome 😎
Thank you.
Bart have you ever heard of a dried squid sake bottle?
This was great and easy. Thank you.
Hi, where is the liver? Didn’t see it
If the head does not come out as in the video just cut thetube part open with knife facing away from the imside out
How is a crab prepared and eaten?
AFAIK you can just boil it alive and dip in butter same as lobster.
thanks a lot
Bedankt Bart, ik durf nu jouw calamaris recept wel aan.
Goed om te horen Natalie!
In The Name of GOD
No Single Comment Except That YOU Are Always Great.
GOD BLESS YOU
thank you
Cheers from🇺🇸N.J
Thank you!! Very easy to watch you do it. Now my turn :)
Can yo freeze the ink sac.
Yes, just squize it in a container and freeze it.
Can you eat the wings. ?
too good
I love it when someone prepared it for me but I don’t like it when I do myself 🤨
Imagine aliens doin this to us somewhere in a million yours, we're some cruel creatures... to bad i like my meat to much 😂
So you like meat huh
Go off, King.
يعطيك العافيه 😃
how to filter john dory fish