I've been very interested in making Ika Somen. I found both a recipe online, and a recipe in "Pass the recipe", by Hiroko Nomura. Today I bought a Surume Ika (squid) from the local Japanese market. When I've purchased squid in the past, I've bought Yari-Ika.
When I cleaned the Surume Ika, the skin was blotched red in places. The squid didn't smell bad, but also didn't smell ocean-fresh either. I ended up discarding the squid, just in case. Would someone know if this discoloration is normal, and if not, what is it?