Humboldt Squid are carnivorous marine invertebrates that move in shoals of up to 1200 individuals. They swim at speeds of up to 24 kilometers per hour (15 mph/13 kn) propelled by water ejected through a hyponome (siphon) and by two diamond shaped fins. Their tentacles bear suckers lined with sharp teeth with which they grasp prey and drag it towards a large, sharp beak. They are most commonly found at depths of 200–700 meters (660–2,300 ft), from Tierra del Fuego to
. Recent findings suggest the range of this species is spreading north into the waters of California Oregon, Washington, British Columbia, and . They are known to be very aggressive and attack divers that venture too close. Alaska
I just came back loaded down with squid. Great fishing out of
. Now, a question for the forum - I had my first steak tonight - egg wash and seasoned flour. Sautéed it in olive oil for about 5 minutes. Lemon juice on top just before serving. It was horrible. Way too salty. I soaked the tubes in fresh water overnight as I was told to do. Both my wife and I, plus the cats, couldn't eat the steaks. Bodega Bay
My current favorite Humboldt squid recipe is in Mexican style ceviche:
The result: Ceviche de jibia, Humboldt squid.
Other good choices (simmered in salt water first) are: battered and fried as an appetizer; with other seafood in marinara sauce (or with olive oil, white wine, garlic, etc.) over pasta; in paella; bouillabaisse; etc.
And here’s a Chilean recipe:
oil or lard