Roy March 2, 2007 5:53 PM

Korean cooks do great things with squid. (And octopus.) Check your local restaurants.

DV Henkel-Wallace March 2, 2007 6:06 PM

I used to eat this as a kid in Singapore. Squid satay! Also thin sheets of toasted squid.


Neil in Chicago March 3, 2007 8:24 AM

“Yaki” tells me this is Japanese. I did once have squid satay at a street stall in Bangkok. They were small enough to be one each, not pieces. probably more photogenic
And I can honestly say I’ve had squid on a stick.

adam March 4, 2007 2:17 PM

Ok, this is my third week subscribed and I’m a tad confused. Anyone care to explain Friday Squid Blogging? Just one of those things?

Terry Cloth March 5, 2007 10:25 AM


This needs explanation? It’s exactly what it appears to be, and has precisely zero connection to security (unless They put an RFID in your pet squid :-).

Pepe March 8, 2007 7:10 PM

In Spain there are at least 10 to 15 names for squids and octopuses, premature, newly born, little, medium, large, different types, parts…and EVERYBODY knows that if you cook them at most 2-3 minutes they practically melt in your mouth, otherwise they become as hard as leather, unless you cook them about 20-30 minutes more. It’s a little like eskimoes and snow.

adam March 9, 2007 9:30 PM

Just one of those things then, that’s fine thanks. I just thought I’d gone to space for a second. 🙂

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