Weymouth is one of the few fisheries in the UK where squid can be caught by rod and line. It might not be the prettiest to look at, but delicious, fresh squid has rich, creamy-coloured flesh, a firm texture and a mild, delicate, slightly sweet flavour, enjoyed the world over.
Whole, locally-caught squid tend to range from 1kg up to 2kg, over the summer, smaller 500g fish may also be available. Allow around 200g per person.
Weymouth squid ‘appear’ in October and disappear again by February. We land everything we can during the winter months and freeze it for use throughout the year. But depending on what’s been caught each year, we tend to run out by May and in the summer source our squid direct from the market at Peterhead.
Seasonality: All year
Nutritional information per 100g:
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains squid
Squid is best cooked either very quickly, grilled, barbecued or deep-fried, or very slowly, in a stew with wine and vegetables. Anything in between and the texture tends to get a little chewy. As for pairing, squid works well with just about anything, from spicy Asian flavours to garlic, lemon and herbs.
To prepare a whole squid: pull apart the body from the tentacles; cut the head from the tentacles just below the eyes, and discard; squeeze out the beak and remove the quill from the body (it looks like a piece of plastic); cut the fins from the body. Once cleaned the tentacles, body and fins are ready to cook.
You can’t beat a classic: rings of squid, coated in a crunchy batter, deep fried for a couple of minutes, and eaten with range of dips.
Best eaten immediately.
Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.
Do not refreeze.
Locally caught, sustainable seafood
We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.