*HUGE SQUID* from the Abyss! Calamari REDEMPTION! Catch Clean Cook

[@haydenloader4529]

Here in Australia we have southern calamari. To dispatch them humanely the karate chop is one hard chop in the gap between the head and the body. However, this can sometimes puncture the ink sack so when you go to clean them the ink goes everywhere. To avoid this, you can also iki jime (brain spike) then with a sharp tool between the eyes but starting from the rear of the head. Once they go white they are dead. Cheers boys!

[@snake105]

Yes

[@mikeymike1854]

Its not calamari, its squid

[@haydenloader4529]

@@mikeymike1854 Mate you didn't hear me, i said 'here in australia.' Yes the ones in the video are squid, the ones where i am from are called southern 'calamari.'

[@mikeymike1854]

@haydenloader4529 I heard you,calamari is squid dishes,the aninak is a squid it's just your all a bit dumb in Australia,its like calling a pig a pork chop.Its ok as Australians are a bit dumb.

[@brianstout4362]

Sarah's looking great!

[@henrichretien9866]

Hi from France . You can leave the squid 20 hours in milk in the fridge . It will be half cooked and more tender , and no bad smell . Try tempura to fry it . Friendly .

[@StanzFam]

Good to know! Thanks

[@CaptCollier]

Man that’s freaking crazy lol. Who would’ve known a giant squid would save the day!

[@liltroublefishing9921]

I would suspect it is of the giant squid family. On the Pacific coast we have opal and Humbolt squid. You can lightly score the surface of the calamari steak in a tight cross hatch pattern before putting it in the butter milk. Then you don't have to pound it, as the acid from the buttermilk will penetrate the meat better and the acid will soften the connective proteins. We do flour, eggwash then panko. Put on a cookie sheet and put in freezer for 30-45 minutes. That allows the meat to get a little frozen, and your breading to really set. When you fry it, with the meat being colder/frozen, you can cook it longer to get the coating darker without the meat getting tough again.

[@StanzFam]

I will try that next. Thank you

[@stephenwest8833]

Lasik is a wonderful thing I had it done in 2001 you'll never regret it. Love your content. One of my favorite channels .

[@wonderchild53]

Buttermilk baked in bread or Biscuits will taste very cheezie, but to drink it required a refined taste...my Grandmom loved it, and milked her own Cows

[@sharonkaywhitson]

Skid tubes and the tentacles are awesome

[@StanzFam]

🙌🏻

[@bruceboysoutdoors6007]

Cutest kids!! Enjoy it they grow up fast! Great video

[@joeazbill8644]

Humboldt's do not have 2 extra long pedapalples, all their tentacles are the same length.. that was a baby giant squid for sure, too bad you didn't catch one 20ft long!! I saw one on a squid boat in Monterey, California when I was a kid about 30 years ago.. it blew my mind!!

[@donaldtouchton9523]

Ice cold buttermilk with salt n pepper.!! Yum yum.!👊🏻😂

[@barrykelly4706]

You have a Beautiful Family Stanz I know your proud !!!

[@bradcallander7789]

Sounds great rabbit an squirrel soaked in buttermilk also the best

[@mikedashiell8941]

Hey Nick, noticed your cutting board is sliding a lot when you're cutting... if you take a few damp paper towels and place them under the board in the center, it makes a night and day difference. Hope this helps dude, love the channel.

[@williammathews6603]

YESSIR THATS IS THE BEST I KNOW TENDERIZE ANYTHING!LOOKED REALLY GOOD NIC,AN SOME GOOD DAYS ON DA WATER! STAY SAFE..

[@nanayaw2992]

Super happy for Sarah!

[@GPDIY]

I don't even care how long this video gets, every minute was entertaining.

[@John-yt5zr]

Another great video Nick, I really like this channel and hope to be able to fish with you someday.

[@scale2tail]

Nice size arrow squid. Well done!

[@gregkirchner1108]

Awesome video Nick. From what I have learned when cooking cephalopods is you cook them hot and fast for 1 minute or stew them for 1 Hour.

[@ronaldpetersen255]

That humongous Squid swam straight out of Jurassic Park!!

[@cheffrey9016]

Mix a lil cornstarch or rice flour in with season flour 50/50. Fry for 30 to 45 second. At 350- 375 degree. I am a chef as well. Cooked 1000s of times

[@StanzFam]

Will try next time, thanks 🙂🙌🏻

[@cheffrey9016]

Rice flour is the best IMO Makes it super crispy Making me want to go get some right now. Great job

[@brinkee7674]

I was one of the folks that recommended the butter milk. With squid that big I like to massage it several times while in the butter milk as it really helps. You don't need to beat it just rub it out. I also like with a marinara sauce or a remoulade. I used to catch squid of the docks at night on Cape Cod when younger(small ones)

[@michaelburns9172]

I love what you are doing. I will eat anything at least once. And now I will eat anything. You made me so hungry.

[@fingerslinguine]

Sarah looks great! Congrats on the lasik procedure going well and happy thanksgiving!

[@tymebomb5098]

I regret watching this at night and starving it looks so good 😭

[@skullhart]

Nick, grab some Red Lobster brand fish fry breading at Publix. It's delicious.

[@getwokeproductions8415]

They have a beak that’s what they do everything with. The suction cups to grab things.

[@misfittolly]

Kitchen towel under cutting board will help keep it sliding. Can dampen a bit if it needs a little extra

[@kennywojciechowski]

I used buttermilk one time. Now are ready to hear what I used it on. I used it on a bonita. I soaked it for 24 hours and seasoned it with old bay and threw it in the cast iron. It was a lot better than I expected. I would most definitely do it again.

[@cpprcrk1833]

Happy early Birthday Clair ! 🎉🎊🎂 Happy that Sassy Sara can go lens free now !

[@ericl.6042]

@Stanzfam - we have those here on the West coast and they are commonly caught in the Gulf of California. If they are the same, they are Humboldt squid. Quite fun to catch but are a total mess. Glad to see you did the buttermilk thing and tenderizing.

[@jhattenburg01]

Humboldt don't exist in Florida. It's something else.

[@ShalomShalom-d5c]

Yah those things are huge!! (Sea of Cortez).

[@joeazbill8644]

Yeah Humboldt's are mostly in gulf of Cali and the sea of Cortez you might have just Cachowed a baby giant squid, those 2 extra long pedapalples are a tell sign!!

[@marcuslarwa9098]

Not sure what the buttermilk does but if u just score it on both side with will be super tender.

[@veryfraudulent6390]

@@joeazbill8644 I doubt it, it was most likely a Caribbean or shortfin squid.

[@marckitodavis1228]

I love freeman boats and i love all of your boats

[@rytime700]

You tenderized the terrorizer!!!! Hahahaha freaking awesome!

[@thekevorlando]

Hey man fun facts you can fill the sink halfway with water zip up that bag except for the corner and then lower it down in there it will push all the air out of the bag

[@mattgurin6168]

Happy Thanksgiving to you all !!! Definitely use the buttermilk, and definitely use the mallet. Throw away that bottled lemon juice use fresh lemon... We do ours with peanut oil because it has a higher heat tolerance, looks amazingly good !!

[@dariansterling4681]

Hey Stan you have to put either wet paper towel or a damp towel under your cutting board to prevent it from moving when cutting

[@StanzFam]

Thanks. Next time for sure 👍🏻🙂🙌🏻

[@jorgradtke8219]

Cool video. What I know about squid and octopus is that you need to cook it either hot and fast or low and slow. Squid gets tough when you over cook it.

[@brianaugustine1360]

Here in Grenada we call it diamond back

[@delawareteacher1182]

You guys have a beautiful family.

[@StanzFam]

Thank you!

[@bellwethertrucking3650]

Buttermilk is nasty by itself, but if you're frying, there's really no better substitute for good breading adhesion.

[@StanzFam]

🙂👊🏻

[@anthonyfarkas9286]

On the sword bait eh? Pretty neat. I love unexpected catches like that *That other squid you showed a picture of was a monsterr

[@StanzFam]

Thanks for watching!

[@timliddle4677]

A few years back out here in Cali. we were getting Humbolt squid twice that size.

[@carrieeasley3995]

That Squid looks delicious!

[@StanzFam]

👊🏻

[@adamyoung480]

Aloha, please tell me someone saved that beak!

[@steveedmondson9651]

If you soak chicken in buttermilk and pickle juice, it will have a chik fil a taste. I do it at the seafood restaurant I work at. My buddies love it when I experiment with things like that because anything is better than the standard menu items

[@j.muckafignotti4226]

The suckers are part of the yummys! The radula in the tentacles is keratin, like your fingernail. Deep fry those yummy gummy’s and go to town. Don’t soak the body in buttermilk. Lightly tenderize the mantle with a 16Lb sledge hammer, then, cook it on a hibachi, grilled until black lines and brown overall, slice, dip in soy and wasabi. Epic scarfarama!

[@tedsmith3532]

Happy Thanksgiving guys

[@wesalderman3199]

Used to work at a seafood restaurant and we added Old Bay seasoning to the corn meal breader and I thoght it was excellent tasting calamari

[@StanzFam]

Thanks for sharing!

[@oldmanriver1057]

I see that you didn't forget the bananas!

[@sharky1317]

In Australia Our bigger squid we either freeze for awhile or place in Kiwi fruit juice to tenderise. Apparently their is a enzyme in kiwi fruit that breaks down the toughness. It works really well

[@skullhart]

Pineapple also works well

[@nelsonlima8477]

Happy Thanksgiving German Shepherd guy God bless all your family

[@gradybrowning3976]

Happy turkey day Stanz Fam .

[@C-24-Brandan]

It'd be cool to do a trip to see how big of a squid you guys can actually catch when trying / specifically targeting them!

[@marckitodavis1228]

You and your family are the best youtuber to me ❤

[@richardcruz102]

In the pacific ocean we have the Humboldt squid they get up to a couple hundred lbs but rarely do they show up in northern California but you will find them in the sea of Cortez/ baja Ca I have dreamt about for yrs

[@bernardkilgore373]

Add a damp towel under the cutting board so it wont slide around on you while you are working with sharp tools.

[@corynelson2253]

Keep up with the catch an cooks!!!

[@danielcurtin7616]

Buttermilk is slightly acidic which may help tenderize meat. It also helps speed up the chemical leavening in biscuits and pancakes.

[@darrinsemple3336]

That's a Humboldt squid. And believe it or not, a small one. The buttermilk with the high acid level helps tender the flesh.

[@jhattenburg01]

Humboldt aren't on the east coast.

[@kcheong00]

Haha.. smaller squids are definitely more tender.. You can also try kiwi, that will definitely tenderise it (not too long or it will just bite through butter).

[@christianmorriswilliams7072]

In all honesty you do not need to buttermilk it. All it is is just tenderizing it. Basically the same as conch tenderizing. I do it and it comes out soft. I season mine also when tenderizing it. Leave it for a couple hours to let the season set in the do my breading and what not. Leave it in the oil for between 1:30 to three depending on size. Now if I do it popcorn style I will do 30 seconds to 1 minute and 10 seconds. My popcorn style is quarter inch to half inch.

[@208miuwu]

Capt Nick a blessed Thanksgiving to you and the family. God Bless

[@juliob3]

Nick. Damp paper towel under the cutting board. Great videos

[@carlylekhan7007]

Hi Guys. Great to See Sarah and Princess Sadie. Princess Claire is growing so fast. Happy Thanksgiving Weekend. Extra Hugs For The Girls. Cheers Mate.

[@CatchTropicalFish]

Excellent video I don’t have 🦑 in my area

[@hpfishingtravelling6532]

Catch clean cook nice I love it

[@bionicsjw]

Just wondering if you have ever re-caught a fish that was tagged on your boat. Also, taking a meat mallet and pounding on the squid helps with the tenderness.

[@StanzFam]

I have never caught a tagged one. We had a meat mallet but couldn’t find it : /

[@bionicsjw]

So happy for Sarah with the surgery. She seems to be very happy with the result.

[@corrlee]

Humbolt squid would be my guess we have them all up and down the west coast these days..super aggressive

[@timframpton1965]

Put a damp kitchen towel under your chopping board it keeps it from moving while your cutting

[@StanzFam]

🙌🏻

[@joes7028]

Happy Thanksgiving to you and your beautiful family Stan great video 👍

[@marckitodavis1228]

Been watching you from i was 9 years old

[@LykenMods]

Definitely a Humboldt Squid

[@thethoth1755]

Nick place a damp towel under the cutting board and it will stay still on the countertop. Especially next to the hot oil. Just sayin.

[@kennylogginsfc]

Nick , do such an experiment ; 2 tea spoons of baking soda , 2 ts of sugar and juice of 1/2 a lemon , cover ot and leave it for 4 h.

[@williamslavins9771]

Happy Thanksgiving to all the Stanz Fam family and keep up the great fishing videos.

[@bobpaup4222]

I have caught many Humboldt squid. The best way is to tenderize the crap out of them. Soak them in butter milk and seasoning. Cut the slabs into stakes and batter them in tempura batter and flash deep fry. Happy Thanksgiving to you and your family!!

[@eleanor4482]

Happy Thanksgiving to you and the entire family. Enjoy your day.😎

[@fedx2185]

It was the buttermilk.. high in acid that breaks down connective tissues

[@mullowayaddict8603]

Solid arrow squid 👌🏼

[@garrieparsons2265]

Great news with success on getting eyes fixed 👌👍 love to have mine done I’m +250 reading glasses age 50 had glasses around 5 years .. not sure if that would work for me and the cost etc … I watched all your videos great channel 👌👋

[@cruxdimattina1949]

I have a stanz fam shirt and they are so comfortable, it’s my favorite shirt

[@juanr.1779]

If you didn't know why soak squid in buttermilk to tenderize it and it help with the smell it also helps with the bread crumbs or flour stick better

[@glenstuart7823]

Buttermilk is also used to tenderize and remove game taste from wild game meat such as venison

[@redhammer5783]

Did he tag the 2nd swordfish they caught?

[@rojacone]

When we are going to make a mess of channel catfish we skin and fillet them and cut them up into bite size chunks and soak them overnight in butter milk. They turn out white, firm and delicious deep fried after breading them in Italian bread crumbs.

[@gwddmt1]

*You Have to run squid steaks through a mechanical rolling blade meat tenderizer... worth ever penny if get stainless roller blades... (works on meat and Conch too( to break the connective tissue and tenderize the squid steak... It is a delicious delicacy dust in flour and sauté in olive oil and butter and served with lemon capers with a light touch of garlic scampi sauce ... the tentacles can be tenderized too* ..gw

[@MOTORCITYBIG1]

how does one become your deckhand?

[@thethoth1755]

Buttermilk overnight is the way to go.

[@oldmanriver1057]

Happy Thanksgiving StanzFran and Family! That is a huge Squid!

[@ShalomShalom-d5c]

take off the suction cups. Can leave in 4" squares, thats a steak. Great with red cocktail sauce w horseradish (if you like spicy).

[@donaldtouchton9523]

Good day when your gaffing squid.! Wow.!😂

[@kateskrmetta2022]

Happy thanksgiving

[@jayjohnson9668]

How do you not know anything about buttermilk?😎

[@anthonyladell2033]

The mystery of the hum-bolt squid fascinating creatures

[@kimbersal1]

We used to catch dozens and dozens of those in Monterey Bay. I think my biggest was around 40 pounds. No fun reeling them up for hundreds of feet. We would cut them up for our Dungeness crab traps. Had crab on Thanksgiving for years. ( I’m assuming those are Humboldt squid). I didn’t watch yet; it’s my bedtime.

[@earlfryejr5407]

Still in Sunday what about Cyber Monday

[@StanzFam]

Same Through Monday 🙂

[@mytunez7375]

Calamari yummy eith lemon and mayo

[@victorlui5955]

Hi Stanzfam! That's a huge squid!!! I would go eat the fried tentacles. Hi Sady. 😁

[@jasonlee1457]

For these larger squid that your catching, you would need to cut off the suckers on the tentacles because those teeth are not edible and can get stuck in your throat. If you do want to eat them than just dip them in boiling water half a dozen times then you can scrape the teeth off with the back of your knife. Also just get a piece of non slip cabinet liner maybe 12”x12” and put that under your cutting board to keep it from slipping, or a larger piece to fit the majority of the cutting board. Love the vids and hope you have more luck with the swords.