Flying squid, 500 g

Description

The flying squid (Todarodes sagittatus) is very similar to the common squid but has some distinctive features that allow us to distinguish them. Its skin has a violet tone, darker than the squid’s. In addition, its fins form a triangle and are shorter than the squid’s fins. That’s why there’s a variation of the Todarodes sagittatus called shortfin squid (Illex coindetii), which we also fish.

The flying and the shortfin squid live in seabeds at more than 100 m deep and we fish them with trawlers. Even though there are specimens that measure more than a meter, those aren’t the ones we usually fish or find in markets.

This cephalopod is rich in proteins and low on fats. We also highlight its high content of B3 and B12 vitamines and minerals like phosphorus and iodine.

How to cook the flying squid?

A 500 g ration is perfect for 2 people. We recommend cooking it with sweaty onions and potatoes, or stewing it with peas and potatoes.

You can find more recipes in our blog (in Catalan):

• Rice with mantis shrimp and flying squid recipe (in Catalan)
• Flying squid with onions and white wine recipe (in Catalan)
• Noodles with flying squid (in Catalan)

How to clean it?

We can clean it for you, but we teach you how to do it if you want to learn.

It’s as easy as cleaning a squid. Firstly, gently pull its arms and tentacles and extract it from the mantle. Then, separate the arms from the eyes and take the internal parts of the mantle off, including the gladius (the internal shell).  You can clean it with scissors if you prefer it, it’s less precise but easier. Finally, you just have to eliminate the mouth, which is found between the arms.