Text 31854, 88 rader
Skriven 2012-12-18 16:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: protein 719
===================
 ML> theseafoodmerchants.com, an outfit from Chicago, has in
 ML> its catalogue PINK SCALLOP
 JW> I am skeptical.

As was I.

 ML> harvested off of Vancouver Island
 JW> That is quite dubious. They are either counterfeit or black market
 JW> poached. British Columbia shut down its already small commercial
 JW> scallop fishery in 1999 to rescue it from extinction.

Not having had the real thing knowingly, I wouldn't be in a
position to determine whether they were counterfeit but
suspect that if the critters are rare enough. I dread the
calico bays as currently sold out of the back of a Chinese
supertanker.

 ML> wonder what tentacle sashimi would be like
 JW> I've had it (octopus and squid). It's delicate tasting and really
 JW> chewy. The skin on the larger ones is exfoliated with salt first,
 JW> then it is sliced very thinly.

I had poached octopus tentacle sushi, with which I am not
supremely impressed.

 JW> Tako sushi is made with sliced leg/tentacle too but is generally,
 JW> tenderized, marinaded and/or poached first.

Tako made with tentacle was not what I was thinking of, being
generally quite cooked, quite chewy, and quite mediocre.

  Ika sushi is made from
 JW> larger critters and therefore sliced too. Tiny tentacles are
 JW> generally grilled or deep fried.

The question was about ika tentacles and whether they were
ever served raw.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cooking Squid (SA)
 Categories: Seafood
      Yield: 1 Servings

           ;text

  TO COOK IN OWN JUICE:
  Slice prepared squid, calamari or cuttlefish into fine rings or
  pieces and cut tentacles into 6 cm lengths. Put the fish, a garlic
  clove and 1/2 cup cold water into a small saucepan that has a tight
  fitting lid. Place over moderate heat and cover tightly. After about
  3 minutes remove from heat and stir -- the fish will be starting to
  look pink and the water should be bubbling. Put the lid back on for a
  further 2-3 minutes, then taste a piece. It should be deliciously
  tender. Tip through a strainer to discard the liquid. Transfer fish
  to a bowl and pour over olive oil and lemon juice while still warm.
  Season. When cool, stir in lots of chopped herbs. This method is also
  suitable for pieces of octopus tentacle, but expect them to take
  about 30 minutes to be tender. Slice the tentacles into small pieces
  and season as above.

  TO GRILL OR BARBECUE:
  Clean but do not skin the calamari or small cuttlefish. Leave the
  bodies whole or slit them open. Skin octopus tentacles and make small
  diagonal cuts along their length every 6 cm, cutting about a third
  through the tentacle. Pack the cleaned bodies and trimmed tentacles
  tightly and marinate overnight with finely sliced garlic, 1 or 2 bay
  leaves, and olive oil. Next day heat the electric griller or barbecue
  and lift the calamari, cuttlefish or octopus from the marinade. Drain
  off excess oil then grill for several minutes each side. The skin
  will develop a wonderful bronze-gold colouring. When the tip of a
  knife slips through the body wall or tentacle it is ready. Transfer
  to a warm dish, drizzle with some extra-virgin olive oil and leave to
  rest for 5 minutes.

  TO FRY:
  Slice prepared squid or calamari into thin rings and cut the tentacles
  into clusters about 4 cm long. Dip in seasoned flour or batter. Shake
  off excess and deep-fry in plenty of clean, hot olive oil at 160 deg
  C, or shallow fry, until golden-brown. Drain well on kitchen paper.

  "The Cooks Companion", Stephanie Alexander

MMMMM

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