How you store it

Leave calamari out of water for a minute or so to expel any ink, then place in a slurry as per other fish species.

How you prep it

Remove head, flaps and keep this for snapper bait and discard the quill. Remove the skin on the outside of the hood and then cut hood open down one side and lay flat, there is another film on the inside that nobody really bothers with but if you spend a little time removing it your calamari will be more tender. Then with a sharp knife scar the inside of the tube with a cross hatched pattern, this is done to reduce the surface area of any skin left so as it fry's away when cooked in the oil. Then cut into bite size pieces.

How you cook it

Dust calamari pieces in some corn flour seasoned with salt and pepper to taste, the corn flour will crispen up a little more than plain flour. Fry the pieces in canola oil at 180c for somewhere between 15-30 seconds, or just until golden brown. Then drain on some absorbent paper.

How you serve it

Serve calamari pieces on a bed of mixed baby salad leaves, with some finely sliced onion and some julienne green pear (match sticks). Drizzle salad with a little extra virgin olive oil and some balsamic vinegar, and serve with a lemon wedge.

How it makes your fish As Good As GOLD

Everyone loves calamari, but the pear salad really sets it off, try it with a XXXX.