Pepper Squid

Have fallen in love with pepper Squid at the Thanh Tao Vietnamese restaurant. Is it simply a Vietnamese thimg or is squid featured in other Asian cuisines?

quote:

Originally posted by mr chips

Have fallen in love with pepper Squid at the Thanh Tao Vietnamese restaurant. Is it simply a Vietnamese thimg or is squid featured in other Asian cuisines?

I had pepper squid at a Chinese restaurant last night............excellent!

Salt and pepper squid? Most squid is good, and this one is very good. Squid is found in most Asian cuisines, along with octopus and cuttlefish. Korean, spicy, is one of my favorite ways.

Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.

quote:

Originally posted by Scallion1

Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.

Sounds realy good to me. Thank you for your quality post.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Scallion1

Actually, the members of the Subclass Coleoidea (http://en.wikipedia.org/wiki/Coleoidea) swim through most of the world's waters, and are eaten almost everywhere. Asia and the Med basin seem to do the best things with them.
I love the way the Chinese crosshatch the back of the body so that it curls up and stays tender, but my favorite way was to marinate it in my version of Cajun spices, grill it VERY quickly over hot charcoal and serve it with a beurre blanc. It also makes the world's best seafood salad.

Thanks for the info.

More squid info from a very good East coast seafood site.
http://www.nyseafood.org/dc.asp?dc_id=52&node_id=235&document_id=3202&func=view_doc