To: PFIC Message Board
From: pescador5312
Subject: Curing Squid
I saw one of Dan Hernandez' sport fishing shows this weekend. He was using this squid that I’ve seen at the tackle shop that looked a lot less impressive than its price. I can’t remember the exact name but it was something like Magic Squid. The stuff was about $10 for a jar and it just looked like a bunch of squid strips with food coloring. He was using it on a jig head and was catching calicos with them. Even caught a nice bat ray. He said that the squid was "cured" and that because of this it didn’t have to be refrigerated and could be used over and over again. My question is does anyone here know how to cure squid? I know how it’s done with bait fish. Kind of like the saying only the strong survive. Is this the same process? Do they cure a bunch of live squid in the same manner? If so, what does this have to do with the squid not having to be refrigerated? If someone out there knows how to cure a dead squid please share the process with me. thanks!!! don't bother me... I'm fishin. <*)))>=<| pescador5312
Posted by pescador5312
Fishaholic... please read: I did a search and found your post on making your own but I’m a little confused about the vinegar brine. What exactly is that and where can I get it? Oh and where can I get some shrimp oil? Thanks!
Posted by fishaholic
You can make your own brine with vinegar, salt, sugar and water, I don’t know the exact amount but experiment and see what happens. Sorry C.P.R em' all
Posted by Rich Reano
Here’s what I do:
ingredients/materials
squid strips
kosher salt
food coloring of choice
disposable plastic container with lid (I use one of those made by Glad. get a flat one as opposed to a tall container)
Make sure the squid strips are dry. Use a paper towel to remove as much mosture as possible.
Fill the container with kosher salt about a 1/4 of the way and put the squid strips in. Close the lid and shake.
Put the container in the refrigerator and let stand overnight.
The next day, the water will have leached out of the squid. Remove the squid and again pat dry.
Change out the salt with dry fresh kosher salt.
At this point you can add drops of food coloring to the squid strips. I like to use red. Place the squid strips back in the container and it should be ready to use the next day.
You shouldn't need to refrigerate the squid after this point. It keeps quite well. You'll notice the squid will be leathery but will quickly hydrate when it hits the water.
I like this dry storage method better than those that come in a liquid. It's a lot cleaner and less smelly.
From: pescador5312
Subject: Curing Squid
I saw one of Dan Hernandez' sport fishing shows this weekend. He was using this squid that I’ve seen at the tackle shop that looked a lot less impressive than its price. I can’t remember the exact name but it was something like Magic Squid. The stuff was about $10 for a jar and it just looked like a bunch of squid strips with food coloring. He was using it on a jig head and was catching calicos with them. Even caught a nice bat ray. He said that the squid was "cured" and that because of this it didn’t have to be refrigerated and could be used over and over again. My question is does anyone here know how to cure squid? I know how it’s done with bait fish. Kind of like the saying only the strong survive. Is this the same process? Do they cure a bunch of live squid in the same manner? If so, what does this have to do with the squid not having to be refrigerated? If someone out there knows how to cure a dead squid please share the process with me. thanks!!! don't bother me... I'm fishin. <*)))>=<| pescador5312
Posted by pescador5312
Fishaholic... please read: I did a search and found your post on making your own but I’m a little confused about the vinegar brine. What exactly is that and where can I get it? Oh and where can I get some shrimp oil? Thanks!
Posted by fishaholic
You can make your own brine with vinegar, salt, sugar and water, I don’t know the exact amount but experiment and see what happens. Sorry C.P.R em' all
Posted by Rich Reano
Here’s what I do:
ingredients/materials
squid strips
kosher salt
food coloring of choice
disposable plastic container with lid (I use one of those made by Glad. get a flat one as opposed to a tall container)
Make sure the squid strips are dry. Use a paper towel to remove as much mosture as possible.
Fill the container with kosher salt about a 1/4 of the way and put the squid strips in. Close the lid and shake.
Put the container in the refrigerator and let stand overnight.
The next day, the water will have leached out of the squid. Remove the squid and again pat dry.
Change out the salt with dry fresh kosher salt.
At this point you can add drops of food coloring to the squid strips. I like to use red. Place the squid strips back in the container and it should be ready to use the next day.
You shouldn't need to refrigerate the squid after this point. It keeps quite well. You'll notice the squid will be leathery but will quickly hydrate when it hits the water.
I like this dry storage method better than those that come in a liquid. It's a lot cleaner and less smelly.