Gould’s Squid
Available wild-caught, these marine cephalopods have smooth, light brownish-pink skin with a purpley-blue stripe running down the tube, 8 shorter arms and 2 longer tentacles. They are found around the southern half of Australia (including TAS) on the continental shelf and slope between the surface and 825m, most commonly at 50-200m.
Average Yeild: 80%
Cooking Methods: Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, BBQ and raw (sashimi). To be tender, Squid must be cooked very quickly over high heat or very slowly over low heat. The ink can be used to flavour and colour risotto or pasta.
Print species info