When I was a kid, we would drive down to the Texas Gulf Coast to visit family and eat fresh seafood, right off the boat. Looking for some small town Texas flavor, Carlos and I attended the 33rd annual Fulton, Texas Oysterfestx. I found us a hotel room with a kitchenette, so Carlos (who has become quite the chef) and I decided to pick up fresh squid at Captain Joe’s Seafood Market in Aransas Pass.
He made a delicious pasta with greens from our CSA, garlic, heirloom tomatoes, and squid that was caught earlier in the day. We love squid and eat it quite often. The fresh squid, which hadn’t traveled but a few miles to the market, was superb. We could taste the difference.
After the squid was cleaned and prepped for cooking.
Carlos researched how to clean the squid and discovered they each have a beak, an inedible piece of cartilage. They use their beaks to drill holes in their prey. I never would have guessed a cephalopod to have a beak!
May your journey be your muse,