Cooking bigfin reef squid

Japanese dishes using アオリイカ, with preparation guidance and the original dish photographs.

Sashimi / thin-sliced raw fish

A traditional way to appreciate texture. Freshness alone does not establish that a catch is safe to eat raw.

1. Have species identification and suitability for raw consumption assessed by a qualified fish professional.
2. Use professional parasite-control and cold-chain procedures; this is not a home raw-fish safety protocol.
3. For an uncertain recreational catch, choose an appropriate thoroughly cooked dish instead.

Tempura

A light batter suits delicate whiting, hairtail and squid.

1. Prepare boneless portions and dry their surfaces.
2. Coat lightly with flour and cold tempura batter.
3. Fry in small batches until cooked through; drain before serving. Keep wet utensils away from hot oil.

Squid with butter and soy sauce

Small even pieces cook quickly and take a simple buttery glaze.

1. Remove innards, beak and internal shell; clean and dry.
2. Cut into even pieces and sauté without crowding the pan.
3. Cook through, then finish with butter and a little soy sauce.

Shioyaki — salt-grilled

Salt and dry surface skin bring out the character of the fish without a heavy sauce.

1. Scale where needed, remove gills and guts, clean briefly and dry carefully. For squid, clean and portion the mantle instead.
2. Salt lightly and wipe away released moisture.
3. Grill until cooked through, turning carefully; serve with citrus.