Step Two: Removing the Eyes and Innards

Start by removing the eyeballs. You can do this simply by sticking your fingers directly on the eyeballs and pulling them forward so your knife has an easier time cutting away the connective tissue. Discard both eyeballs.

Now for the innards. With a firm grip, take hold of the Squid right above the eye sockets with one hand, and with the other hand take hold of the Squid’s fins. Slowly, but firmly pull in opposite directions to pull out most of the organs from its body. This should happen with little fuss since most of the organs are contained in a sack. You might have to reach inside the Squid if the connective tissue has difficulty ripping away from its organ sack. Simply tear away the connective tissue with your fingers. Once all the organs are removed, you can cut them off without breaking the organ sack by cutting the Squid in half at the eye sockets. Discard the organs.

Optional Step: The Ink Sack. Some people who are familiar with using Squid Ink in their recipes may wonder how to harvest the ink sack. You would do that during this step. The ink sack will be dark in color, and look like a thick vein. You may need to cut into the Organ Sack to access the Ink Sack. Cut out the Ink sack with a sharp paring knife without puncturing the Ink sack. Once removed, simple cut open the Ink Sack into an ounce of Red Wine. Keep it refrigerated. Use within that day.

EDIT IN: You can easily use an oz of water or an oz of vinegar if you prefer! Squid Ink in it's pure raw form can get sticky once it oxidizes, and this makes it harder use. You can really just use any flavoring liquid you wish as long as the Ink is diluted a bit for easier prep and usage. Red Wine and Squid Ink is just one of the more common mixtures when cooking European food whether it be Greek, Italian, or another tasty European cuisine.

In Asia, you will often find the Squid Ink is mixed into an oz of the already highly fishy Fish Sauce! Sometimes Lime Juice. It deepens the color, and gives it a subtle taste difference.

In South America, they use Tequila, Rum, and/or some special cold chicken or pork broth. I believe they also will mix guava juice with Squid Ink for more complex flavor profiles.

Long story short : Use any liquid you like so the Ink doesn't get sticky. Hehe

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