ITALIAN RECIPES TRADITIONAL AND CREATIVE
flying squid (totano): description and Italian names
The flying squid is a cephalopod often confused with the squid, however not similar for the following reasons: at first the flying squid colour is pink violaceous, while the squid is white. Then the fins: those of the flying squid are triangular and are at the rear. The flying squid is able to fly through the air to escape its enemies. The flying squid can soar at speeds of over 30 mph (50 km/hr), and sometimes fly as far as 160 feet (50 meters) at a time! The flying squid spreads the membrane between its tentacles and uses it like a wing, and uses its front fins to stabilize its body. As the other cephalopods it is a predator and feeds with crustaceans and fishes, that is not rare to find in its body while cleansing. It lives on muddy bottoms, up to 2.600 feet (800 mt) and can grows up to remarkable size 33 lbs in weight and 3,28 feet in length (15 kg in weight and 1 mt in length), but the more common size is 11,80 inches in length (30 cm). The small flying squids, particularly soft, are 3,90- 4,70 in ( 10812 cm) of length. They are fished in the
It is purchased usually fresh, because the conservation makes the meat rubbery. Otherwise if fresh the meat is elastic and strong, the skin has a granular consistence and the internal organs have a good sea smell.
The cleansing process is the same of the squid: must be beheaded and all the intestines must be removed, then rinse very carefully for eliminating from the body the mud. It is very important to remove the bone, long and transparent and very elastic. From the head are used the tentacles, removed from their suckers.
In the cooking the flying squid is valued for its flavour strong and delicate together: The meats are thick and not very tender. For this reason is combined with light sauces which make it tender, however it is possible to grill the smallest exemplars.