The squid , Loligo formosana , called pla meuk kluai , in Thai, has a tubular body with fins at one end and tentacles at the other. The body is covered with a thin skin flecked with red . After washing , this is removed and the tentacles and head are separated from the body . The clear bone and associated membrane , which are attached to the head , are discarded . Then , The eyes and ink sac are cut away , the hard beak  is removed , and the squid is washed again.   

Scoring Squid  

                        When the squid is to be baked , broiled , or fried , the body is scored by slicing a short way into the flesh with a sharp knife , lifting the blade , moving it a little to one side , making another slice parallel to the first , and continuing in this way until the whole surface has been so treated . A second series of  slices may be made at an angle to the first  to create a  criss – cross pattern . When the squid is to be cut into pieces , this may be done before scoring . The purpose of scoring is to increase the surface are of the squid , and in this way , increase the amount of flavorings that adhere to it , for the flesh does not absorb flavors well.                Cuttlefish               

                          The cuttlefish , Sepia pharonis , called pla meuk kradong , in Thai, has a flattened , broad , white body . After washing , the head and tentacles are slipped away from the body , the cuttlebone and the membranes around it are removed , and the preparation continues like that of the squid . It is customary to score it in a criss – cross pattern.     

                       Jellyfish , maeng ka – phrun , in Thai , is sold in dried form . It is something of a specialty product , so go to one  of the bigger markets to look for it.