Squid ink.

Hello,

Gavin here. Today I'm writing about my very first evisceration.
Last week we decided to expand our cooking horizons to include squid. And the cheapest way to get squid is to buy the entire squid. So we headed home from Lotte mart with two full squid, a couple lemons and salad fixings.  We planned to make calamari, but first we needed to figure out how to gut a squid. One quick internet search later we were on our way.
Basically the insides of a squid is just a bag of ink, a bird beak and a glass feather with a bunch of tentacles poking out the bottom. Squeezing out the beak is the odd-feeling part and scooping out the ink sack without breaking is the hardest part. The glass feather is this thing called a quill. It's like the backbone of the squid and does look like a glass feather.
Having been a vegetarian for quite some time prior to coming here, and a non-eviscerator for longer still, I can report that once something's been chopped in half it's all of a sudden not that hard to keep dividing it up. Whole things are nice, but once you have it in parts it's easy enough to keep on cutting it.  I think this is probably a lot easier to say this about the grosser animals, like squid, than the cuter ones, like rabbits. Also, we've been watching a  lot of Man vs. Wild lately and I'm pretty desensitized by Bear Grylls' messy habit of eating live animals.
Anyway, we gave it a light batter (flour, salt and pepper, although next time we'll use cornstarch I think) and tossed the rings and tentacles in oil in a frypan on high for about 30 seconds and voila, delicious.
If you want to try for yourselves, here's the video I used to help me:

http://how2heroes.com/videos/techniques/how-to-clean-squid

Below are some pictures of the process.

We found a couple nice beers for the occasion. Paulaner White.