The best way to cook a giant squid?

Squids is high in collagen, but also the high cholesterol.

Collagen is great for our skin health. But not the cholesterol.

Now let look at:-

What's the best way to cook a giant squid?

Laura Barton
Thursday September 29, 2005

Guardian
Scientists in Japan have, for the first time, taken a photograph of a giant squid in its natural habitat, at a depth of 450 fathoms off the Ogasawara Islands in the north Pacific. It is 60ft long and has tentacles that can stretch up to two-thirds of its length. That is a whole heap o' calamari. And, now that we know what they actually look like, it can surely only be a matter of time before we start catching them and serving them up with a samphire garnish in the nation's most bourgeois eating establishments. But what is the best way to cook a giant squid? Fry it? Bake it? Make it into a big squid pie?

"A squid of that size would feed 30 people, a whole Christmas party!" declares Aldo Zilli, famed fish chef. "You would boil it. You need the largest pot in the world. Boil it for 10 hours with lots of wine corks to tenderise the squid - and I don't mean plastic corks, I mean cork corks - then leave it in the same water for five hours to cool down. Take it out, cut it up in small pieces - you'll need a very, very, very sharp knife. Soak the tentacles separately in cold, salted water for a couple of hours, because that's where the sand is. Boil those as well; red wine is a good source of tenderising, so use a couple of bottles of chianti and leave to rest in the juice. Take it out, cut it up, then sauté in garlic and chilli and serve with coriander and a nice sauvignon blanc."

The best way to cook a giant squid?