Squid Ribbons

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 2 ikijime tasmanian squid, 1.5 kg (3 lb 5 oz) each


Clean and skin the squid. Cut the body flesh into two 10 cm (4 inch) squares, yielding 4 squares from the 2 squids. Lay the 4 squares on top of each other and wrap tightly in plastic wrap ensuring that the flesh remains flat. Sandwich the squid between two small baking trays and put it into a freezer, stacking the top tray with five or six dinner plates to add weight and compress the squid while freezing. Freeze for 24 hours.

Remove from the freezer, remove the plastic wrap and place the squid flat on a meat slicer. Slice on the thinnest possible setting, yielding at least twelve 10 cm (4 inch) squares.

Allow the squares to defrost and slice into 2 cm (¾ inch) wide ribbons. Refrigerate until required.