Eat this Column

If one is to eat reasonably cheaply then it is imperative that no source of food is ignored, and it is in the fishmongers that one finds many foods which are largely ignored by the general public. One of these is Squid, which although rather unnerving in appearance is a very fine food indeed. It is easy to prepare and weighs little so it is a good buy at 35 cents a pound, which is what it generally fetches.

The most difficult task that you face with this fish is that it is never cleaned when you buy it so one is forced to clean it oneself. Turn the pocket-like part of the fish inside out and remove the ink bag, the intestines and the beak. Then remove the suckers from the tentacles by treating them much as you would the scales on ordinary fish. Sprinkle with salt, pepper and lemon juice, dot with butter and grill for about ten minutes. Served with a fresh salad, squid is a splendid light dinner.

This fish can also be used as a base for countless rice dishes and is quite acceptable when sauted then slightly stewed.

Civet of Squid.

31bs of Squid, 3lbs of onions and a handful of almonds or pine nuts. Clean the fish, slice it fairly small and allow it to soak overnight in red wine. Slice the onions and saute them in a mixture of oil and butter. Remove the onions and saute the squid allowing it to take colour. Add the onions and the nuts, a glass of red wine and the wine used in the marinade, stew until soft. Serve with rounds of fresh white bread. Serves 6—8.