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

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

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