Summer Update – Squid, Herring and Scallop news


It has been a great squiIMG_2360d season this year with good catches and meeting up with old and new friends. Some people were lucky enough to get some of our squid through Amanda at New England Fishmongers. Hopefully next year the availability will increase! It’s all fun and very healthy making local seafood accessible. Think new recipes to try! check out Thanh’s Kitchen Sauteed Squid!

Now the bad news…. NOAA/NMFS shut down the scallop season as the annual quota was reached for the northern Gulf of Maine. The new season starts March 1, 2017. Yes, that means we can not go scallop fishing until then…unless, the State of Massachusetts requests an exemption to fish state waters. This may, or may not happen…probably not in time if at all.

In the meantime, on the Rimrack return to Rye, we will give it a go for herring fishing. Stay tuned to the website or facebook for further updates as they happen.

Photo: “Work like a captain, play like a pirate”. We manage to do both at the same time, riding the duck we found floating around, in a pen full of squid.Zach says “life doesn’t get any more… Continue reading

Scallops trips are closed – Now fishing for Nantucket SQUID

Resized_20160414_125458ALERT for Rimrack Fish Nantucket SQUID for the many customers asking how to get some this spring. Let your family and friends know!

Like our scallops, this is a very unique opportunity to get seafood directly off-the-boat!

Amanda at New England Fishmongers saysExcited to be teaming up with RimrackFish to bring their day-boat squid direct to YOU! It’s a short season so be sure not to miss this unique opportunity.  You might ask Amanda about getting your hands on whole fish too !! “

Give us a shout via e-mail or call/text: amanda@newenglandfishmongers.com | (603) 707-7517

Squid Bag Video – Nantucket Sound.


Brian dropping Rimrack Fish Squid bag – Can’t wait to cook some up!


Five-Spice Crisp-Fried Squid – NY Times


 In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.



  • 1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
  • Vegetable oil, for frying
  • 1 cup cornstarch
  • 1/8 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon five-spice powder
  • 1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise
  • Cilantro sprigs, for garnish
  • Lime wedges, for serving


1.Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
2.Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
3.In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
4.Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans… Continue reading

Roasted Squid With Chorizo and Pimentón – NY Times

07KITCH2-articleLargeEveryone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.




  • 2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
  • Salt and pepper
  • 1 1/2 pounds cleaned squid, both bodies and tentacles
  • Extra-virgin olive oil
  • 4 ounces Spanish chorizo, diced (about 3/4 cup)
  • Pinch of red pepper flakes
  • 8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
  • Pimentón (Spanish paprika) for dusting
  • 3 tablespoons chopped Italian parsley



1.Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
2.Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt… Continue reading

Fresh off-the-boat Loligo Squid has arrived!

IMG_1265.JPGWe are happy to announce that we are working with Sanders Fish Market to bring RimrackFish Loligo Squid (calamari) from Nantucket Sound to Portsmouth for our short squid season (most likely until early June). Three cheers for Sanders putting out this great effort to make this happen for such an exceptional seafood product.


Sanders is planning to sell by order for pick-up on Fridays and/or Saturdays for the next few weeks, all depending on weather, landing days etc. Call Sanders Fish Market at (603) 436-4568, leave your name, number and order. Be sure to check back in with them for updates the day before.


Believe it or not, fresh Loligo squid is almost impossible to find in New England, even though it is the most sought after in the world!!  Most squid has been frozen ‘at least’ once! Our Rimrack squid is saltwater rinsed available directly from the ocean, unprocessed and not cleaned (aka “dirty”). (Squid and Scallops (we include shrimps too) are probably the best seafoods to freeze). We understand many people freeze squid either way – cleaned, or dirty and cleaned after defrosted. F/V Rimrack unloads late at night and the squid will be… Continue reading

Get ready for Squid recipes !

81a9da463b553a09b94089250a1ac00bStart thinking about Squid recipes and learning more about this local species that is a terrific seafood especially for the home kitchen!  Here are some to start with.

Solving Squid Spatter (and No, Not the Ink) Mark Bittman, NY Times

10 Tentacles, 12 Recipes Mark Bittman, NY Times

How to cook perfect calamari

Picture lovers – Click Google image for page website

Picture Lovers – Calamari Recipes, Pinterest, click image to go to website

Video – Stuffed Braised Calamari Recipe – by Laura Vitale

Video – Jamie’s Crispy Fried SquidJamie Oliver


Photo from Pinterest –  Party squid & harissa mayo

Squid Update & How to clean squid videos


Stay tuned for upcoming Rimrack Fish squid news in the near future!

We will be partnering with Sanders Fish Market for availability in the short upcoming squid season. Our Rimrack squid is saltwater rinsed available directly from the ocean, unprocessed and not cleaned (aka “dirty”). Dirty squid – kinda cool name. You know, like the movie Dirty Dancing :)

OK, back on course….. Squid and Scallops (we include shrimps too) are probably the best seafoods to freeze. We understand many people freeze squid either way – cleaned, or dirty and cleaned after defrosted.

This brings up a terrific opportunity to talk about the upside and benefits of freezing. Knowing who caught your seafood, when and where, that it was premium quality in catch and care, sent directly for you, untreated, clean and pure, exceptional freezer product, are best reasons to buy in bulk  stocking up on supply for months of healthy nutritional food.

In the meantime, check out these videos.

Passionate About Fish – How to prepare Squid

    How to clean squid – Harbor Fish

  How to clean calamari – Barton Seavor

   How to clean squid in real time

NHS-red-draft-rgb_000-1_Rimrack JPEG logo

Remember to look for NH… Continue reading

Want real fresh Rimrack Squid? Call Sanders Fish Market!

squid squid 1


Currently the squid have not moved into the Cape Cod area  that we are permitted to fish, in any abundance, so we are still holding our breath and trying all sorts of ways to make magic. We have been plugging away since the start of the season (unlike last year), but that is all part of the fishing business.

In the meantime, for everyone that has been asking how they can get our fresh loligo squid, The Rimrack has partnered with  Sanders Fish Market who will be taking orders and bringing Rimrack squid from the Cape to their market in Portsmouth sometime next week. Our squid is caught, handled and transported with highest quality standards, expressly for you!  Call Sanders at 603.436.4568 for more information or to order. This effort is new and innovative. Both Sanders and the Rimrack would love to hear your feedback and truly appreciate our communities support!!

Our whole squid will be immediately submerged into a frozen ice slurry, then headed straight to NH to keep them lasting for days…..unlike the method of being frozen, shipped to China, being processed, refrozen, and then shipped back to the U.S.  Yes, this… Continue reading