Bigfin Reef Squid 青目

Bigfin Reef Squid (Sotong Daun) from Pontian has a hint of sweet taste in its savoury flavour that is unique and cannot be found elsewhere. It is often confused with Squid (Sotong) and Cuttlefish (Sotong Katak), but it is usually the priciest option among the three. In fact, Bigfin Reef Squid and Cuttlefish both have a firmer texture than Squid. It is commonly in served as deep fried buttery Bigfin Reef Squid in many Pontian restaurants, becoming a must-try dish for tourists and locals to enjoy.

笨珍野生的青目有别于来自其他海域的青目，它的口味更加清甜。许多人常常会与把青目，苏东和墨斗混淆。其实，青目和墨斗的口感比苏东结实，而青目的市价一般也较高。在许多笨珍餐厅，油炸的“牛油青目”非常有名，成为笨珍当地非试不可的一道美食。

Chinese Name(s): 青目

Local Name(s): Sotong Daun

Origin: Pontian
产地：笨珍

Type: Wild Caught
种类：野生

Flavour: Mild
口味：清淡

Texture: Firm
肉质：结实

Cooking Method: Deep Fry / Steam
烹煮方式：煎炸 / 蒸

Weight Loss after cleaning (whole fish): 65%
清理后重量减少（全鱼）：65%

Caution: Customized cutting is NOT available.
注意：恕不接受客制化切割

Storage: Keep frozen at -18°C. For best quality, consume within 3 months.
储存方式：冷冻雪藏 -18°C。购买后3个月内食用，品质最佳。

✅ 100% Preservative Free 绝无防腐

✅ Cleaned & Gutted 去鳞清内脏

✅ Vacuum Packed 真空包装

✅ Flash Frozen 急速冷冻

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How To Make: Fried Calamari

Ingredients

• 1 lb cleaned calamari tubes cut into rings, and tentacles left whole
• juice of 1/2 a lemon
• 2 cups flour
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 cup buttermilk or milk
• vegetable or canola oil for deep frying
• marinara sauce, lemon wedges, or aioli, for serving, optional

Steps

• Place the calamari into a bowl with the lemon juice, and let sit for 30 minutes. This will tenderize the calamari.
• Preheat frying oil to 375 degrees F, either in a deep fryer or a large cast iron pot, no more than 1/2 full.
• In a medium bowl, whisk to combine the flour, cayenne, paprika, and salt. Add half of this mixture to another medium bowl. Place the buttermilk or milk in a third bowl. Place the three bowls on the counter in the following order: spiced flour, buttermilk, and spiced flour.
• Remove the calamari from the lemon juice, then dredge each piece in the flour, shaking off any excess, then into the buttermilk, shaking off the excess, then back into the second bowl of flour. Repeat this process with all the calamari.
• Fry the calamari in batches for about 2-3 minutes total, until golden brown. Then drain on a paper towel and immediately salt the calamari generously so the salt sticks. Serve with marinara sauce and lemon wedges, if desired. Enjoy!

Also Try: Chinese Style Salt & Pepper Squid

Sources:

https://www.fifteenspatulas.com/crispy-fried-calamari/