When it comes to cooking, breaking down a whole squid may seem intimidating, but it’s actually a lot easier to do than breaking down a fish, since you don’t need a knife. The only thing you need to be careful of is to not break the ink sac or the “kimo” (sac that holds the innards). The key is to not overcook the squid, or it will become hard and rubbery. Click on the link in our bio for a recipe for Japanese-style simmered squid with new potatoes. 📸 Makiko Itoh
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