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Article: Barbecued Squid.(receipt)(Brief Article)

Article from:
National Fisherman
Article date:
November 1, 2000
Author:
Copyright

Mike McLenaghan, Santa Barbara, Calif.

After he left the salmon fishery in Alaska and switched his target species to California squid, seiner Mike McLenaghan's cooks found an abundance of ways to prepare the mollusk. Among the tastier methods was to cut the squid into rings for deep frying, but as often as not the excessive oil led to indigestion. A friend turned him on to a barbecue recipe, and finding it as savory as it is simple, McLenaghan has since adopted it as his favorite.

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