Summer squid is the largest commercial species. On the East Coast, squid are trawled and trapped from Canada to North Carolina in coastal waters and up to 200 miles offshore. Product Profile Cooked squid is mild and has a subtle sweetness. The meat is firm yet tender. Raw squid meat is ivory beneath a naturally speckled membrane.
Cooked squid is opaque white and firm.
Fresh or thawed squid should be moist, shiny and ivory colored. Pink, yellow or purple flesh indicates deterioration. The body is covered with a thin skin that may be removed before cooking. Squid ink is often used to make black pasta. Illex is larger and coarser than loligo.