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Posted: 1/5/2015 10:30:03 PM EDT
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.  " />Yes, I will add some onions and carrots and shit, but not today. Then, wait 14 days. It will be good. |
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Posted: 1/5/2015 10:31:15 PM EDT
[#1]
Squid is not fish.
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Posted: 1/5/2015 10:32:49 PM EDT
[#2]
Meh. I'd try it.
I would just fry err up and eat the ever living fuck out of it. |
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Posted: 1/5/2015 10:33:03 PM EDT
[#3]
imitation calamari is made of pork bung (pig butthole)
seriously ...the more you know! |
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Posted: 1/5/2015 10:34:07 PM EDT
[#4]
I love pickled herring. I'd give it a try.
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Posted: 1/5/2015 10:41:38 PM EDT
[#5]
Quote HistoryQuoted: Squid is not fish. |
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Posted: 1/5/2015 10:44:21 PM EDT
[#6]
Quote HistoryQuoted: imitation calamari is made of pork bung (pig butthole) seriously ...the more you know! |
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Posted: 1/5/2015 11:05:16 PM EDT
[#7]
Pickled octopus is great,I'm thinking pickled squid would be just as good.
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Posted: 1/5/2015 11:16:52 PM EDT
[#8]
Is it over the top chewy?
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Posted: 1/5/2015 11:43:07 PM EDT
[#9]
Quote HistoryQuoted: Is it over the top chewy? |
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Posted: 1/6/2015 7:32:09 PM EDT
[#10]
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.
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Posted: 1/7/2015 2:08:27 AM EDT
[#11]
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Posted: 1/7/2015 2:26:01 AM EDT
[#12]
Quote HistoryQuoted:
Squid is not fish. Came to post this. But it is good fish bait. 
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Posted: 1/7/2015 2:48:53 AM EDT
[#13]
Quote HistoryQuoted:
I catch my own. It is not cut from cow assholes. Quote HistoryQuoted:
Quoted:
imitation calamari is made of pork bung (pig butthole) seriously ...the more you know! Cow lips and asshole = hot dogs <-------- loved the Great Outdoors Pig assholes = calamari rings |
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Posted: 1/7/2015 6:01:06 AM EDT
[#14]
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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Posted: 1/7/2015 7:34:33 AM EDT
[#15]
Quote HistoryQuoted: Pedantry. Can you accept "seafood?" Quote HistoryQuoted: Quoted: Squid is not fish. I don't just accept seafood, I devour it. |
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Posted: 1/7/2015 1:23:02 PM EDT
[#16]
Quote HistoryQuoted: 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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Posted: 1/7/2015 1:23:19 PM EDT
[#17]
Quote HistoryQuoted: I don't just accept seafood, I devour it. Quote HistoryQuoted: Quoted: Quoted: Squid is not fish. I don't just accept seafood, I devour it.  |
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Posted: 1/9/2015 1:37:23 AM EDT
[#18]
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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Posted: 1/9/2015 1:56:34 AM EDT
[#19]
Quote HistoryQuoted: 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 ??? Very interested in how this turns out.
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Posted: 1/10/2015 2:41:16 AM EDT
[#20]
Quote HistoryQuoted: Could the squid be absorbing the salt? Quote HistoryQuoted: Quoted: 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 ??? Very interested in how this turns out. |
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Posted: 1/10/2015 2:51:05 AM EDT
[#21]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
Quoted:
Quoted:
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 ??? 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! 
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Posted: 1/10/2015 2:54:10 AM EDT
[#22]
What do you have against testicles?
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Posted: 1/11/2015 12:47:11 AM EDT
[#23]
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 . . .
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Posted: 1/11/2015 12:52:15 AM EDT
[#24]
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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Posted: 1/11/2015 12:54:40 AM EDT
[#25]
Aww, man.
Don't eat the bait. 
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Posted: 1/11/2015 12:55:11 AM EDT
[#26]
Tag for tentacled goodness.
Posted Via AR15.Com Mobile |
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Posted: 1/11/2015 12:55:34 AM EDT
[#27]
Deliciousness in the making!
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Posted: 1/11/2015 12:56:29 AM EDT
[#28]
Double tap.
Posted Via AR15.Com Mobile |
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Posted: 1/11/2015 12:58:08 AM EDT
[#29]
Tag because I fucking love calamari
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Posted: 1/11/2015 1:03:22 AM EDT
[#30]
Love squid of any iteration. I'd eat the shit out of that. Good eats!
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Posted: 1/11/2015 1:05:41 AM EDT
[#31]
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!
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Posted: 1/11/2015 1:19:31 AM EDT
[#32]
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Posted: 1/11/2015 2:11:06 AM EDT
[#33]
Quote HistoryQuoted: 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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Posted: 1/11/2015 2:12:02 AM EDT
[#34]
Quote HistoryQuoted: 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! |
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Posted: 1/12/2015 6:35:34 PM EDT
[#35]
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 . . . |
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Posted: 1/12/2015 6:39:03 PM EDT
[#36]
Pedantry is such an annoying trait!
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Posted: 1/12/2015 7:38:00 PM EDT
[#37]
So squid is fish? Huzzah!
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Posted: 1/12/2015 7:54:25 PM EDT
[#38]
Quote HistoryQuoted:
Squid is not fish. 
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Posted: 1/12/2015 9:01:29 PM EDT
[#39]
Just for GunNutJuell:
 I added a huge dollop of sambal oelek chili paste to one container of the pickling squid. Will report back . . .
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Posted: 1/12/2015 9:32:14 PM EDT
[#40]
I'm from the south so I would just fry it....
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Posted: 1/12/2015 9:34:47 PM EDT
[#41]
Quote HistoryQuoted: I'm from the south so I would just fry it....  |
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Posted: 1/12/2015 9:39:49 PM EDT
[#42]
Quote HistoryQuoted:
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. |
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Posted: 1/12/2015 10:07:29 PM EDT
[#43]
Quote HistoryQuoted: You changed your avatar back. You coming to CW this year? I'm sure Kaik can round up some pig asshole or actual squid. Quote HistoryQuoted: Quoted: 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.
 |
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Posted: 1/13/2015 7:47:24 PM EDT
[#44]
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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Posted: 1/13/2015 7:53:36 PM EDT
[#45]
Quote HistoryQuoted: 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. Just use peppers. We would add habanero to our pickle jars.
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Posted: 1/13/2015 7:54:16 PM EDT
[#46]
Pickled bait.
Squid is what we used to use for bait in Monterey when I was a kid.
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Posted: 1/13/2015 9:23:35 PM EDT
[#47]
Quote HistoryQuoted: Pickled bait. Squid is what we used to use for bait in Monterey when I was a kid. |
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Posted: 1/15/2015 5:37:38 PM EDT
[#48]
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.
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Posted: 1/18/2015 11:36:01 PM EDT
[#49]
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. |
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Posted: 1/19/2015 1:25:25 AM EDT
[#50]
Mmmmm. Tentacles.
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