By coincidence we opened up this part of the forum to post a question about tenderising such things as Calamari, Squid and Octopus.

Recently we were told by a guest who is a Chef, that she uses fruits such as Pawpaw and Kiwifruit as tenderisers for Squid. We tried it last BBQ night when we do Arrow Squid on the Barbie. We blended kiwifruit with a bamix gently (or you get ground seeds that are had to removed), sieved the puree and mixed it with fish sauce and the juice of one lime and marinated the squid (5 units)in it all day. Mixed it with olive oil before cooking. The result was excellent, much more tender than using our traditional lemon juice.

Does anyone else have any suggestions for tenderising such creatures ?