Weewee is right on all counts - Yozuri jigs are possibly the best, used by the GI cognescenti - the Colemans are key.
A friend of mine is Greek - the last time we got fresh squid from GI, we came back to the house and he stuffed them with bread crumbs, feta cheese, fresh parsely and Greek oregano, breaded them and pan-fried them in butter.
Now
that was my idea of something.
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