Cleaning means preparing the animal for cooking. This section illustrates the basic processes involved - scaling, removing the gills (and sometimes the head, depending on how it will be cooked), gutting, and washing it clean of blood.
1.A fresh squid should look translucent and glossy. It should change colour when poked and its eyes should be clear and black.
2.First, turn up the body sac slightly.
3.Sever the tube connecting the body sac to base of the tentacles.
4.Then, pull the tentacles away from the body.
5.The innards will come out with the tentacles.
6.Next, remove the "pen" (cartillage) from the body sac. Insert your fingers and pull the pen slightly away from the body sac.
7.Pull out the pen.
8.Insert the knife into the hollow where the pen was.
9.Cut open the body sac.
10.The body sac has been opened up.
11.Scrape off any remaining bits from the inside of the body sac with a knife as thoroughly as possible. Wash the body sac with water and wipe it dry.
