In article >,
Mark Thorson > wrote:

> > The key to tender squid is to use small squids - under 6" bodies.
> > Overcooking is a concern, too, but they're more forgiving than
> > shrimp IMO.
>
> Agreed. The small _Loligo_opalescens_ species from off
> the Monterey coast is the best squid I've ever had.
>
> The chain of seafood restaurants called The Fish Market
> used to use these squid. Unfortunately, they have switched
> to a larger species which is not nearly so good. I doubt
> I shall ever eat there again.
>
> The frozen deep-fried squid at Trader Joe's are also
> this larger species. I bought a box of that stuff
> once -- never again.
>
> > Larger squid can be used if you're more careful about not
> > overcooking. I have some very large squid rings I'm cooking tonight
> > that are 3" across. They came from squid that were about a foot
> > long (bodies, not including tentacle extension). They will turn out
> > unlike garden hose. *You real-ly have to be a dolt to overcook them
> > to garden hose/rubber band texture.
>
> Do you know the species of this squid, or where they
> come from? It sounds like the same thing.

Have either of y'all tried these? I find them to be quite tender and
flavorful if cooked right:

http://tinyurl.com/r4rbax
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