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PREPARING SQUID COOKING INFORMATION

Once cleaned, the pouch, fins and tentacles can be chopped, sliced or left whole.

  • Holding over a dish to catch any ink, pull the head and tentacles from the body pouch.
  • The tentacles can be cut free and the head and intestines discarded
  • Pull out the plastic-looking pen from inside the squid and wash out the body pouch
  • Wash and dry the body and tentacles thoroughly and chop up the latter
  • Peel the outer skin from the body and chop the body into rings, cut to open pouch into one flat piece or leave whole

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This tip comes from the Loch Fyne Restaurants web site and has been reproduced with their kind permission.

The Loch Fyne story started in 1977 when the late Johnny Noble, owner of the Ardkinglas Estate, created Loch Fyne Oysters with his friend and colleague Andy Lane, a fish farmer and biologist. Their ambition was to produce oysters of exceptional quality to sell to restaurants around the country. By 1987 they had added a traditional smokehouse and their own seafood restaurant, oyster bar and shop in a former cow shed on the banks of the Loch Fyne at Cairndow. So popular was this restaurant that they decided to experiment south of the border and opened two restaurants in England to introduce Loch Fyne products to a wider audience.

Buoyant with the success of these two existing restaurants, well-known entrepreneurs Mark Derry and Ian Glyn were approached, who between them already had an impressive track record in the restaurant business through involvement in the development and running of successful chains such as TGI Friday, Country Style Inns and Luminar Leisure. With their combined expertise, and eagerness to develop a winning seafood restaurant concept, Loch Fyne Restaurants was then established.

Replicating the success of Loch Fyne Oyster’s original restaurant at Cairndow, each restaurant has been incredibly well received by its customers, with enormous local and national press interest. 23 restaurants are now open nationwide, with new outlets opening throughout the year.

If you have never dined with Loch Fyne before, then you can look forward to some of the very best fish and shellfish that you will ever taste – their Loch Fyne smoked salmon and oysters are famous around the globe where they are the choice of many of the world’s best chefs. They also have an excellent choice of white fish – all from sustainable resources – and have recently introduced some fabulous meat dishes to the menu including beef and venison from the glens around Loch Fyne.

To find out more and to locate your nearest restaurant visit the Loch Fyne web site <click here>