Humbolt squid threat to fish story

From the SCruz Sentinel this morning:
http://www.santacruzsentinel.com/story.php?storySection=Local&sid=65251

Thanks Tom

Thanks for the article FT; I've been wondering about that.  I wonder if Humboldt Squid could ever become a commercial fishing option.  I know they are getting popular with some sport fishing but I highly doubt that makes even a slight dent.

Who in the group has eaten them and are they tasty?  How does the meat compare with regular squid?  How about for pet food?  Just don't let Mahi's dog get hold of one. 

My son and I caught three of them in November. You can'r imagine how hard they are to pull in. We were catching them at 700 feet and it was backbreaking. They were bending my tuna rig over the railing.

The meat is very white and firm and our biggest squid (60 lbs) produced steaks that were over an inch thick. The meat is much saltier than market squid. It is very important to peel the membrane off both sides of the squid.

Keep the guts for leopard shark fishing in the bay.

I was given a couple of lbs of it, and made sure to peel, more like sliced,  the membrane off.  I think I used a recipe from this forum, maybe Coastside's - soaked it in milk and sugar first, maybe microwaved it very briefly before peeling it, and frying it.  It was tasty, but I've read some people find it too strong tasting, or too tough.  As for tough, market squid will get tough if you overcook it just a little.
   I've hooked a couple of small octopi and haven't figured out how to cope with them on the yak.  I think I'd cut the line if I managed to get one of these squid!

All the squid we caught went completely motionless as soon as they hit the deck. They may be viscious in the water but all the squid I saw were lifeless once landed.