Squid (Latin: Loliginidae) are part of the group of cuttlefish that have ten tentacles (unlike, for example, the eight-tentacled octopus).
The body of a squid is usually conical, with a triangular fin on both sides at the rear. Around the mouth are ten tentacles, eight of which are rather short and completely covered with suction pads. They are used to transfer prey to the mouth. Two of the tentacles, however, are thinner and much longer. These enable squid to catch their prey (fish, crabs, mussels and other molluscs).
Squid use their fins for leisurely swimming. When they want to speed up, they squeeze water out of their body and use it as "jet propulsion".
Squid lends itself to many different cooking methods: brief boiling, frying, grilling, deep-frying and stewing.
Most commonly, squid is eaten coated in breadcrumbs or deep-fried, as calamari rings for instance.
In principle, the smaller the squid, the softer the flesh. To prepare, the tentacles are first removed, then the body can be sliced up a little with a knife and washed under running water. Finally, the edges and dark areas are removed. Tough masticatory organs between the squid's tentacles must be removed.
Flavour and texture
The flesh of squid is lean and very firm. It has a delicately salty taste.
Pots and traps
Fishing with traps and pots is one of the oldest fishing methods. Our Stone Age ancestors used this method, which involves attaching the baited cages to lines and submerging them in the water. Unlike trawling, for example, it is one of the more passive fishing methods and also one of the best methods for preserving fish stocks.
Pots often resemble cages or baskets with one more openings (funnels) and are placed on the ocean floor, with or without bait.
Once the fish has swum into the pot, it cannot escape due to the funnel-shaped entrance. However, if the animal has not yet reached the desired catch size, it can get out through the escape hatches. This enables selective fishing.