Tag Archives: Calamari


mike linquataThis is a story of an unusual creature that made good. This creature was known as “squid”. Today it is called calamari. When it was known as squid there were no sales of this product. It was not on any restaurant’s menu. It just had no appeal to the public or to restaurant cooks or owners.

Prior to 1950, the Gloucester fishing fleet would have some mixed in with their catch of other fish such as whiting or ocean perch. The fishermen did not get paid for this product. It was considered waste.

However, some of the workers, including this author, would on occasion take some home to be cooked. In my case, I had to do the cooking because the squid would have some water in them and this would splatter. I overcame the problem, but I kept the job.

Sometimes if I had cooked more than the family could consume I would bring the extra to the fish workers. Many had never eaten this before. Now there wasn’t as much waste. The workers started to bring some home to be cooked.

About a year later I assumed the position of manager of the Gloucester House Restaurant. Now I had to teach the cooks how to prepare the squid for cooking, then the proper timing to cook, then I had to overcome the dining room staff’s reluctance to suggest this item to the customers.

We overcame these problems by first changing the name from “squid” to “calamari”. Then to introduce the product, for about a year, we put a small sample on each table for customers to try at no cost. Then the next year we put it on the printed menu.

Today there are probably a thousand restaurants in the United States that have calamari (not squid) on their menus. We think that ours is still the best.

This started in Gloucester, by the Gloucester House Restaurant and the Linquata family, the owners of the Gloucester House Restaurant.


Adam Bolonsky Requests Recipes For fresh Calamari

Lots of anglers are catching 6" to 8" squid off the inside edge of the Eastern Point Breakwater with Sabiki rigs. 

Anyone have a good spicy recipe for what to do with the fresh catch?

By the way, now that the Audubon Society runs the lot at the breakwater, don’t forget that it costs $5.00 to park there for the day!

As for access, tell the guard at the gate by Niles Beach that you’re headed for the breakwater. There’s a public right of way along the AEPR (Association of Eastern Point Residents) private speed-bumped roads. 

As for Niles Pond, it’s a Great Pond open to public use.

Tyler From Yankee Fleet’s Gloucester MA Fishing Report Filed 6/28/12


Tyler writes-

Good morning fisherman!!!
So here’s the latest scoop, the bluefish are in, the toothy blue assassins are flushing out the mackerel making them harder to find, which only makes the live mackerel more valuable for people trying to live line for stripers. 

There are plenty of squid around as we had a mate fill a bucket while sittin on one of our docked vessels two nights ago. Calamari for dinner!!  Live lining squid like stated last week can be a very effective striper method if done at the proper time ( which is later at night with a moving tide). 

It is absolutely the time to be slinging eels at night for stripers as the water temperature continues to rise, use a small live line hook, hooking the eel through the lower jaw and out an eye ball, it is important to get the eel in the water as quickly as possible as they will entangle themselves very quickly, it is also very important to hook through an eyeball that way the eel stays alive and presents a much better meal ( will present diagram below).


Flounder fishing continues to be good, with good fishing off of Niles beach. If you are new to the saltwater fishing scene come down and sign up for a harbor adventure tour! they run Friday and Saturday’s from 4:30 – 8:00 pm. These trips focus on stripers, mackerel, flounder and other inshore species. Let us do the driving and fish finding! 

tyler striper