Squid Cakes

[Cook Chatty Cathy]

WHY IS IT I HAVE NOT EVER BEEN ABLE TO FIND SQUID CAKES (THEY ARE PURE WHITE MEAT AND ABOUT THE SIZE OF A SPONGE, AS A MATTER OF FACT THE MEAT RESEMBLES A SPONGE IN LOOKS A LITTLE BIT) SINCE MOVING BACK TO THE EAST COAST? THEY WERE PLENTIFUL IN CALIFORNIA AND SIMPLY DELICIOUS, EASY TO PREPARE AND TENDER NOT AT ALL LIKE CALAMARI.
ANYONE KNOW ABOUT THEM AND HOW I MAY GET SOME HERE IN N. GEORGIA?
CCCATHY

[KYHeirloomer]

I've never even heard of them. Any idea at all how they're made?

And can you provide a better description? That might help to.

[Cook Chatty Cathy]

From what I understand it is the actual meat from the body of the squid, not the tentacles. The ones I used to buy were on average approx. the size of a playing card (only round of-course) I would say they resembled any type white filet only the meat was porous like a sponge (looked like a small slice of the moon with all the craters). They were ultimate in flavor and texture, I used to simply season them, dredge in flour, and pan-fry, wow were they delicious! But that was in Calif. and I have never seen or heard of them since moving back East .

[KYHeirloomer]

Wow! Now I'm really confused.

Calamari, per se, usually is made from the squid bodies, cut into rings and deep fried. Personally, I bread and fry the tenticles at the same time, but many people don't.

The body meat is white, and smooth, inside and out.

Your description sounds more like tripe than squid. I wonder if it was, indeed, tripe, called squid cakes as a marketing thing?

[Cook Chatty Cathy]

Hi KYH,

Yes it certainly did resemble small pieces of tripe, come to think of it! I've never had tripe (that I know of ) but whatever it was I really loved it.
Oh well I guess I just will never know unless I visit Calif go to the old store and buy some. The grocery stores in CA offered much more on the line of ethnic foods. Where I am...forget it! I can't find grape leaves, tahini, and just some of my favorite cheeses. I wish we had an International Market here. Just yesterday I made some hummus, but I sat here and decided how to get the flavor just right...and wa-laa I hit on it, in place of the tahini I substituted and added a little sesame oil when I added my EVOO and oh my goodness it was the very best hummus, I haven't tasted hummus this good since moving here! Sometimes I just have to really rack my brain to come up with decent substitutes.
You'd not believe what I did yesterday. I checked out a cookbook from the library, and took it along shopping with me to look for some of the ingredients I needed. Well you'd not believe this but it got stolen out of my cart, it had several pages of my notes in it (I was working on a review) and also some pages of recipes I'd printed off. So I feel such a fool. And now I have got to pay the librarian for that book . Oh well a lesson well learned, next time everything gets written down on a list, no more taking books shopping with me .

Happy MLK day to all, CCCathy

[Mama Mangia]

Squid cakes can be easy to make - and their coloring can resemble sweetbreads. Some squid cakes are a combination of squid and flaked fish. Many are seasoned with herbs.

You can buy frozen squid and make your own. You can make your own "steaks" (filets) as well. Pound lightly and bread if you want. They do not have a fishy taste.

[KYHeirloomer]

I'd still like a recipe, if you have one Mama.

With squid we follow the 2/20 rule. They are either cooked for less than two minutes or more than 20. So I'm trying to see how that works with something like cakes; particularly if mixed with a flaked fish.

Generally speaking, if I'm not frying squid as calamari, I either use it in a salad, or stuff them and either bake or grill.

[Cook Chatty Cathy]

Yeah! MamaM you called it, I'll bet these were made at the store and sold. We loved them and they did not have a fishy taste, to echo KYH please can you expand on the recipe to make these.
They were a snap and once breaded you only pan-fried them in butter for a few min's and oh were they tender and tasty, did not need anythnig else they just tasted so good salted/peppered and that was it! I'd love to know how to make them.
CCCathy

P.S. Tonight I am making a recipe that I found in a cookbook (the one that got stolen from me) and it is called "Cod Yukongold au Gratin" if it turns out good I will share it tomorrow. I sort of remember the recipe, just not exactly, but I am sure I will get it! I have had potatoes au gratin with ham or sausage but never even dawned on me to use fish in it.

[Mama Mangia]

For so many things I just do not measure. Adding flaked fish to squid is basically done as part filler as well - portion as you like - season with salt, pepper, or you can use Old Bay, dill, etc. depending on just what kind of a flavor you are looking for. Sometimes salt and pepper is best - because the flavor is delicate. You can make them as you would salmon patties with egg and bread crumbs. It's up to you how you want to make them. Cook time is so minimal with these - you can't overcook unless you want to ruin them. This can also make a good stuffing for other fish - that is if you like stuffed fish.

[Cook Chatty Cathy]

Thank you MamaM,
No need to worry about measurements!
CCCathy