I went fishing last night and caught five humbolt squid weighing about 20lbs average. I've about 40lbs of calamari filets all 1" thick. I cut a small piece and pan fried it to taste. It was slightly salty and sour but tenter and very "juicy". Even with a very small piece, my mouth was filled with juice but it was slightly salty and sour. Any suggestions of how to get rid of the sourness and salt? Any recipes for thick calamari?