SamC

At one establishment in Albany, NY I asked and was told that the calamari was allowed to 'cure' in the marinade for a very long time and implied that it was for more than 24 hours. If true and factual I have to assume that would be similar to a long simmer in a cooked dish. However, I do not know the biochemistry behind the protein-acid reaction to know. Are there any good research libraries on line where a person could do read up on applicable Food Science?

Recently (i.e. this year) calimari has been wonderfully tender when eating out as compared to all past experiences. I've noticed this in ceviche; in fried form; in ragus. So here in America something has occurred in the preparation of these dishes and has swept across the NorthEast at least. Could folks be pre-prepping w/ sous vide? Just allowing more time (days?) in ceviche? Looking for suggestions and ideas for home usage. (Note: Built a diy sous vide w/ pid controller so that is available) All ideas, science, suggestions welcome.