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1/22/2020 12:12:56 PM
Posted: 1/5/2015 9:30:03 PM EST
[Last Edit: 1/26/2015 2:52:41 AM EST by forker]
I fucking love pickled fish, and I am the cheapest bastard any of you have ever met, so I make my own and have been experimenting with ways to get what I want for the lowest cost.

What is the cheapest fish in Seattle? Squid. Calamari. It's cheap in the stores and even cheaper if you go down to the piers and jig for your own, as I do. Why not pickle the shit?



It's thin enough that it doesn't need to be brined, so the first step is to make the pickling solution.

I make mine with vinegar, salt, sugar, cloves, juniper berries, mustard seeds, and a bunch of other shit that is of less consequence.



Chop up the squid and get it ready to pack in containers.

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Yes, I will add some onions and carrots and shit, but not today. Then, wait 14 days. It will be good.
Link Posted: 1/5/2015 9:31:15 PM EST
Squid is not fish.
Link Posted: 1/5/2015 9:32:49 PM EST
Meh. I'd try it.

I would just fry err up and eat the ever living fuck out of it.
Link Posted: 1/5/2015 9:33:03 PM EST
imitation calamari is made of pork bung (pig butthole)

seriously

...the more you know!
Link Posted: 1/5/2015 9:34:07 PM EST
I love pickled herring. I'd give it a try.
Link Posted: 1/5/2015 9:41:38 PM EST
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Originally Posted By California_Kid:
Squid is not fish.
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Pedantry. Can you accept "seafood?"
Link Posted: 1/5/2015 9:44:21 PM EST
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Originally Posted By kc8flb:
imitation calamari is made of pork bung (pig butthole)

seriously

...the more you know!
View Quote
I catch my own. It is not cut from cow assholes.
Link Posted: 1/5/2015 10:05:16 PM EST
Pickled octopus is great,I'm thinking pickled squid would be just as good.
Link Posted: 1/5/2015 10:16:52 PM EST
Is it over the top chewy?
Link Posted: 1/5/2015 10:43:07 PM EST
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Originally Posted By ffsparky26:
Is it over the top chewy?
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I'll know in a few weeks. Made it tonight, and it's steeping in the fridge.
Link Posted: 1/6/2015 6:32:09 PM EST
I've decided to try one piece every day, just to see how it is progressing. Today's taste revealed that it is currently at the stage of being ceviche.


Link Posted: 1/7/2015 1:08:27 AM EST


Link Posted: 1/7/2015 1:26:01 AM EST
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Originally Posted By California_Kid:
Squid is not fish.
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Came to post this.

But it is good fish bait.
Link Posted: 1/7/2015 1:48:53 AM EST
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Originally Posted By forker:
I catch my own. It is not cut from cow assholes.
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Originally Posted By forker:
Originally Posted By kc8flb:
imitation calamari is made of pork bung (pig butthole)

seriously

...the more you know!
I catch my own. It is not cut from cow assholes.


Cow lips and asshole = hot dogs <-------- loved the Great Outdoors

Pig assholes = calamari rings
Link Posted: 1/7/2015 5:01:06 AM EST
Very cool OP! Looking forward to seeing the finished product. Do you have a specific way you eat it or just right from the container?
Link Posted: 1/7/2015 6:34:33 AM EST
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Originally Posted By forker:
Pedantry. Can you accept "seafood?"
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Originally Posted By forker:
Originally Posted By California_Kid:
Squid is not fish.
Pedantry. Can you accept "seafood?"

I don't just accept seafood, I devour it.
Link Posted: 1/7/2015 12:23:02 PM EST
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Originally Posted By Pants223:
Very cool OP! Looking forward to seeing the finished product. Do you have a specific way you eat it or just right from the container?
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Right from the container. Today's taste revealed that the thin rings already taste pickled, whereas the larger chunks with tentacles are still in ceviche form. I chopped up an onion and several carrots and tossed them in. So far, I am pleased with it.
Link Posted: 1/7/2015 12:23:19 PM EST
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Originally Posted By California_Kid:

I don't just accept seafood, I devour it.
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Discussion ForumsJump to Quoted PostQuote History
Originally Posted By California_Kid:
Originally Posted By forker:
Originally Posted By California_Kid:
Squid is not fish.
Pedantry. Can you accept "seafood?"

I don't just accept seafood, I devour it.

Link Posted: 1/9/2015 12:37:23 AM EST
No change from yesterday, except that the vinegary-salty-sugary brine seem to be getting weaker. I might need to augment it with more of each. Seems odd that this would happen, but ???
Link Posted: 1/9/2015 12:56:34 AM EST
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Originally Posted By forker:
No change from yesterday, except that the vinegary-salty-sugary brine seem to be getting weaker. I might need to augment it with more of each. Seems odd that this would happen, but ???
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Could the squid be absorbing the salt?

Very interested in how this turns out.
Link Posted: 1/10/2015 1:41:16 AM EST
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Originally Posted By Dunderway:
Could the squid be absorbing the salt?

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Originally Posted By Dunderway:
Originally Posted By forker:
No change from yesterday, except that the vinegary-salty-sugary brine seem to be getting weaker. I might need to augment it with more of each. Seems odd that this would happen, but ???
Could the squid be absorbing the salt?

Very interested in how this turns out.
You could be right. The veggies are tasting a lot more pickled today. The tentacles are just starting to take on that pickled flavor.
Link Posted: 1/10/2015 1:51:05 AM EST
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Originally Posted By forker:
Very interested in how this turns out.

You could be right. The veggies are tasting a lot more pickled today. The tentacles are just starting to take on that pickled flavor.
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Originally Posted By forker:
Originally Posted By Dunderway:
Originally Posted By forker:
No change from yesterday, except that the vinegary-salty-sugary brine seem to be getting weaker. I might need to augment it with more of each. Seems odd that this would happen, but ???
Could the squid be absorbing the salt?
Very interested in how this turns out.

You could be right. The veggies are tasting a lot more pickled today. The tentacles are just starting to take on that pickled flavor.




That just cracked me the fuck up for some reason!

Link Posted: 1/10/2015 1:54:10 AM EST
What do you have against testicles?
Link Posted: 1/10/2015 11:47:11 PM EST
[Last Edit: 1/10/2015 11:47:38 PM EST by forker]
New day, more flavor. Even the tentacle (testicle) sections are tasting pretty pickled, but they are VERY chewy. I am hoping the acidity starts breaking them down a bit, or for the next batch, I may have to experiment with cooking them before pickling. The onions are getting really good, as are the carrots. I may need to add more salt, though. I remain guardedly optimistic . . .
Link Posted: 1/10/2015 11:52:15 PM EST
[Last Edit: 1/10/2015 11:53:03 PM EST by -GunNutJuell-]
I used to go squid jigging a lot when I was younger, off the Redondo pier or Desmoines pier and a few other places, wherever they were running. Haven't done it in ages!

And my Grandfather made pickled squid legs as well, a couple versions actually, the usual vinegar brine, and another he used something spicy. Yum!

Both were SOOOOO good.
Link Posted: 1/10/2015 11:54:40 PM EST
Aww, man.
Don't eat the bait.
Link Posted: 1/10/2015 11:55:11 PM EST
Tag for tentacled goodness.

Posted Via AR15.Com Mobile
Link Posted: 1/10/2015 11:55:34 PM EST
Deliciousness in the making!
Link Posted: 1/10/2015 11:56:29 PM EST
[Last Edit: 1/10/2015 11:57:25 PM EST by R2point0]
Double tap.

Posted Via AR15.Com Mobile
Link Posted: 1/10/2015 11:58:08 PM EST
Tag because I fucking love calamari
Link Posted: 1/11/2015 12:03:22 AM EST
Love squid of any iteration. I'd eat the shit out of that. Good eats!

Link Posted: 1/11/2015 12:05:41 AM EST
I love seafood. Not surprising, but, I am also a fisherman. Anyone who has ever forgotten a pound of squid in their cooler for a week in July, will never ever eat it again.
I do enjoy jigging them.
My favorite thing in life, is getting out to the offshore grounds, killing the outboards, turning on the underwater green lights, and being surrounded by squid, and ballyhoo. Come on summer!
Link Posted: 1/11/2015 12:19:31 AM EST
Link Posted: 1/11/2015 1:11:06 AM EST
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Originally Posted By -GunNutJuell-:
I used to go squid jigging a lot when I was younger, off the Redondo pier or Desmoines pier and a few other places, wherever they were running. Haven't done it in ages!

And my Grandfather made pickled squid legs as well, a couple versions actually, the usual vinegar brine, and another he used something spicy. Yum!

Both were SOOOOO good.
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Wow. Thanks for the story. It encourages me. Maybe I'll toss some spicy into one of the containers. I like spicy.
Link Posted: 1/11/2015 1:12:02 AM EST
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Originally Posted By SurfAnimal:
I love seafood. Not surprising, but, I am also a fisherman. Anyone who has ever forgotten a pound of squid in their cooler for a week in July, will never ever eat it again.
I do enjoy jigging them.
My favorite thing in life, is getting out to the offshore grounds, killing the outboards, turning on the underwater green lights, and being surrounded by squid, and ballyhoo. Come on summer!
View Quote
Very evocative. Come on summer!
Link Posted: 1/12/2015 5:35:34 PM EST
[Last Edit: 1/12/2015 5:38:09 PM EST by forker]
I added some salt and a little vinegar yesterday, and that was just what it needed.

Even the larger tentacle sections now taste pickled. I personally find that amazing, as it normally takes 2+ weeks to pickle fish. This calamari is done in under a week. I'm going to let it go for 2 weeks to see what happens, but it is good right now, though a touch chewy, which I do not mind, as I still have all my teeth.

The balance of acid/salt/sugar is just about exactly to my taste, but, sadly, the veggies still are lagging in taking on the pickled flavor. That'll change soon, if history is any judge . . .
Link Posted: 1/12/2015 5:39:03 PM EST
Pedantry is such an annoying trait!
Link Posted: 1/12/2015 6:38:00 PM EST
So squid is fish? Huzzah!
Link Posted: 1/12/2015 6:54:25 PM EST
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Originally Posted By California_Kid:
Squid is not fish.
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Link Posted: 1/12/2015 8:01:29 PM EST
Just for GunNutJuell:



I added a huge dollop of sambal oelek chili paste to one container of the pickling squid.

Will report back . . .
Link Posted: 1/12/2015 8:32:14 PM EST
I'm from the south so I would just fry it....

Link Posted: 1/12/2015 8:34:47 PM EST
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Originally Posted By georgiagun:
I'm from the south so I would just fry it....

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Touche'.
Link Posted: 1/12/2015 8:39:49 PM EST
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Originally Posted By ffsparky26:
Is it over the top chewy?
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You changed your avatar back. You coming to CW this year?

I'm sure Kaik can round up some pig asshole or actual squid.
Link Posted: 1/12/2015 9:07:29 PM EST
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Originally Posted By Fugitive:

You changed your avatar back. You coming to CW this year?

I'm sure Kaik can round up some pig asshole or actual squid.
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Originally Posted By Fugitive:
Originally Posted By ffsparky26:
Is it over the top chewy?

You changed your avatar back. You coming to CW this year?

I'm sure Kaik can round up some pig asshole or actual squid.


I'll send down some pickled pig assholes, if I can find some here.
Link Posted: 1/13/2015 6:47:24 PM EST
Both containers get better everyday. Adding chile paste completely changed the character of that container. I kinda like it, but if I did it again, I would use different spices along with the chile paste because one of the spices seems to clash with the chile.
Link Posted: 1/13/2015 6:53:36 PM EST
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Originally Posted By forker:
Both containers get better everyday. Adding chile paste completely changed the character of that container. I kinda like it, but if I did it again, I would use different spices along with the chile paste because one of the spices seems to clash with the chile.
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Just use peppers.

We would add habanero to our pickle jars.
Link Posted: 1/13/2015 6:54:16 PM EST
Pickled bait.

Squid is what we used to use for bait in Monterey when I was a kid.
Link Posted: 1/13/2015 8:23:35 PM EST
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Originally Posted By brassburn:
Pickled bait.

Squid is what we used to use for bait in Monterey when I was a kid.
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Ever heard of using herring for bait? Up here, plenty of us use cut herring for salmon bait, and plenty of us also pickle herring. Bait can be very good eats.
Link Posted: 1/15/2015 4:37:38 PM EST
11th day update:

Tried some more today and am really liking the rings. They're still pretty chewy, but that's OK. My teeth are all still good. The tentacle sections I am less sure about. Unfortunately, they are not getting more firm with time. The veggies are awesome. Overall, it is getting quite good.

Link Posted: 1/18/2015 10:36:01 PM EST
[Last Edit: 1/18/2015 10:47:10 PM EST by forker]
I got tired of the leather-like texture of the rings and worm-like texture of the tentacles, so I did some SCIENCE this evening.

All kinds of recipes specified all kinds of boiling times to make squid tender, so I decided to try the science for myself—to see who was bullshitting me and who wasn't.

Most recipes called for 1-2 minutes boiling for squid. One called for 3 minutes. Which was right?


I decided to pull out my timer and find out.


I separated the rings from the tentacles, tossed a bunch of each in two pots of boiling water, and turned on the timer to see who was right.

At 1:00, the rings were still chewy, and the tentacles were just starting to firm up.

At 1:30, pretty much the same.

At 2:00, the rings were just starting to get tender, but the tentacles were still too firm.

At 3:00, both tentacles and rings were really starting to get tender.

At 4:00, both were right there in tenderness, so I stopped, shocked them in ice, and tossed them back into the pickling juice.

They are going to be amazing, I think.

Science rules.



Link Posted: 1/19/2015 12:25:25 AM EST
Mmmmm. Tentacles.
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