One of Sydney’s locally caught squid, this species is caught out to sea, either by jig or trawl, and ranges across the entire southern half of Australia, with most of the catch coming from the south east. Due mostly to the fact that it is easy to catch in numbers, Gould’s Squid historically has a low price, with retail prices hovering around $8-$12/kilo. This makes it one of the best value cephalopods available. As easy to cook as any other squid, the slightly thicker flesh allows not just calamari rings or a quick BBQ, but a slow braising in an oven for maximum tenderness.

DIVE DEEPER

COMMERCIAL NAME

Gould's Squid

Method of Capture

Trawl
Jigging

Region

Southern and Eastern Australia

Other names

Aero Squid, Aeroplane Squid, Arrow Squid, Seine Boat Squid, Seined Squid, Torpedo Squid

Scientific Family

Ommastrephidae

Seasonality

Available year round, peaking from February to May.

Size

Average 700g, but females can grow to 1.6kg and 40cm (males are smaller).

Price range

Medium priced.

Alternative Species

Other Squid, Calamari, Cuttlefish and, in some recipes, Octopus.

ROLL UP YOUR SLEEVES

SHOPPING TIPS

When purchasing fresh whole Squid look for intact bright skin, with a light brown to purple mottled appearance, intact head, arms and tentacles and a pleasant fresh sea smell. Cleaned tubes should be white without any brown markings.

STORAGE TIPS

Make sure Squid is gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

COOKING TIPS

To clean whole squid: grasp the arms and pull firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the arms. Remove quill and cut off the arrow-shaped top of the tube.

Peel tube; side fins and tip of tube can also be peeled and used. Cut the hard suckers off arms and tentacles and slice flesh on the diagonal into bite-sized pieces; thick arms and tentacles can be sliced in half lengthways then cut into pieces.

Cut tube open along the obvious seam, lay out flat and wipe the inside clean with a clean cloth. Slice into strips, or score in a hatch pattern (called ‘honeycombing’) and slice into larger chunks.

Large specimens can be quite tough and the flesh can be tenderised by hitting gently with a meat mallet. It is also possible to cook squid without peeling it, but keep in mind that the skin will turn a dark purple as it cooks.

Average yield is 80%. Has a mild, subtle flavour, low-medium oiliness, and is dry with a firm texture, which can be tougher than other squids if poorly prepared. The flesh is translucent when raw and white when cooked.

COOKING METHODS

Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi).

To be tender, squid must be cooked very quickly over high heat or very slowly over low heat. The flesh of the mantle, fins, arms and tentacles is suitable for a wide variety of preparations, whole tubes can be stuffed and baked, strips or rings can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.

The ink can be used to flavour and colour risotto or pasta (though Cuttlefish ink is traditionally used).

Flavour pairings

Black beans, capers, capsicum, chilli, fresh herbs, garlic, ginger, green onions, lemongrass, lemon, lime, mushrooms, olive oil, olives, potato, salad leaves, soy sauce, tomato.