I have rap lyrics running through my head as I’m thinking about squid roe…

It’s a tough life for a squid egg. Snatched from the sea before life has even started, squid babies fulfill their destiny on a grill or in a frying pan.

How do you want it

How does it feel

Growin up as a n**** in the cash game

Livin in the fast lane

I’m for real

Squid eggs are not consumed in the West. Have you ever tasted squid eggs? The first time I saw these juicy gems, I was in Bangkok (of course). I stopped at a street vendor and pointed to a grilled item next to a large squid and asked what it was. The woman struggled to pronounce “babies?” in English. Up until that point in life, I had never pondered the idea of squid babies. I mean, of course I logically know that squids have got to procreate like every other living thing, but it had just never crossed my mind, since we only eat adult calamari in the States.

Let me tell you about the birds and the bees

And the flowers and the trees

And the moon up above. Let me tell you about Cephalopod love.

Cepholopods do what the birds and bees do, but the result is a sausage-like bunch of eggs that the Thai’s have figured out how to consume. And oh what a treat they are.

Squid “babies”, or squid roe, is like the veal of the sea. The sacks of eggs are creamy and tender, never developing into snappy adults with the characteristic rubber band texture (if cooked improperly). Whether pan fried or grilled, squid roe is rich and buttery, and more delicious than a fully realized squid.

If you come across a street vendor, you will usually find squid of all ages. There are grand daddy giant squids grilling right next to punk teenager squids getting fired up right next to slumbering baby squids. Depending on your taste for meaty calamari, you can judge by size. The bigger the squid, the meatier the flavor (that’s what he said).

“And if you don’t know, now you know…” – Notorious B.I.G