A flight of something thwacked into our path as we were dinghying across the Bahamian waters.
“What do you think that was?” the captain asked me.
“Flying fish,” I replied. What else could it be?
“Calamari!” the captain replied, grinning and holding up a small squid.
I had never even heard of flying squid before a sail around the Bahamas several years prior, or since. Until the passage from Panama, that is. The first day after we passed the Galapagos flying fish started appearing on our trampoline. Gifts from the sea gods, of course. The first day there were a few flying fish and one little squid.
Cook them for breakfast, Sato San urged. The flying fish were alright, but the squid was scrumptious.
“There’ll be 10 squid this morning,” I said to Toshi San on watch that night. I didn’t really believe it, but to my delight there was a flock of flying squid on the trampoline as the sun came up. Not quite 10, but enough for a tasty snack.
That morning for breakfast I served them as a side dish to our usual rice breakfast. They were delectable, perfectly done. And what a wonderful addition of fresh food to the provisions! Unlike catching monstrous tuna or mahi mahi you aren’t eating it for weeks either.
We didn’t have as many flying squid gifts on the trampoline, but they really are delicious. I highly recommend frying them up if you find them on your deck or trampoline on passage. You do have to take out the little plastic-y tube
Falling off Flying Squid
- Clean the squid, they always have a little plastic-y tube inside but they are usually small enough not to have a beak or anything else that needs removal. Place in small bowl
- Sprinkle cooking sake over squid (it removes any possible odor)
- In small frying pan heat butter over medium heat
- Fry garlic 1-2 minutes
- Add soy
- Cook squid 30 seconds on each side, they will plump up a little bit and translucent flesh will turn opaque
- Put over rice
If you’re going to keep the squid until lunch you might want to refrigerate it.