Updated 2009-06-26 01:18:02 ID=417:1

© 2009 The Romantic Table
©2009 The Romantic Table, The whole uncleaned calamari. 2009-06-24 21:41:57:160
©2009 The Romantic Table

The whole uncleaned calamari.

How to Clean Calamari


Calamari or Cuttlefish are one of the best food delicacies from the ocean. The best for most recipes are small wild caught cuttlefish. These little fellas are usually sold whole and you must do the cleaning yourself. But don't worry, it is very easy to do.

Calamari or Cuttlefish are one of the best delicacies from the ocean. Calamari Fritti - Fried Calamari with Spicy Marinara Sauce is a local California Central Coast favorite made with the small wild calamari caught off of the California Central Coast.

You can usually find imported frozen cleaned calamari tentacles and tubes, but the best are small wild caught cuttlefish caught off of Monterey Bay. They are very delicate, so you usually cannot find them fresh. Check the frozen seafood section of your food market, and look for a flash frozen wild caught product. These little fellas are usually whole and you must do the cleaning yourself. But don't worry, it is very easy to do as we show here in this article.

©2009 The Romantic Table, Start by gently pulling the head from the body tube 2009-06-24 21:44:59:161
©2009 The Romantic Table

Start by gently pulling the head from the body tube, and the cuttlefish "bone" from the tube. The guts will come out attached to the head. You can gently squeeze out any remaining gel from the tube.
©2009 The Romantic Table, Cut the tentacles from the head, just before the eyes. 2009-06-24 21:46:16:162
©2009 The Romantic Table

Cut the tentacles from the head, just before the eyes.


©2009 The Romantic Table, Remove the hard beak from the tentacles. 2009-06-24 22:13:11:163
©2009 The Romantic Table

Remove the hard beak from the mouth in the center of the tentacles.
©2009 The Romantic Table, Peal off the skin, and optionally the fins if you prefer. 2009-06-24 21:57:57:164
©2009 The Romantic Table

Peal off the skin, and optionally the fins if you prefer.






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A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind