Squid, it's known as the poor man's abalone. The tastes are similar, but squid is less expensive and more plentiful. Pat McConahay climbed aboard a boat in Monterey Bay where the industry is believed to have started in the 1860's. Per pound, squid is the largest species caught off our coast. However, the recent catch is down from last year thanks to El Nino. Squid gather in shallows and fishermen attract them with very bright lights. The squid are circled with huge ground-haul nets. When a major school is found through an electronic finder the captain turns on his deck lights and waits for the mollusks to surface. The nets are hauled on board and the fish scooped out. After seeing how squid is caught Pat visited Abalonetti's Restaurant on the Monterey Wharf to see how squid is prepared 12 different ways. This eatery ought to know. It turns out the most squid of any other restaurant in the world. Chefs say the key to cooking squid is to fry the breaded steaks just one minute on each side and at a high temperature. And while many people may not like looking at the tentacles, experts say they are the tenderest and most nutritious part. If you have questions or comments about this story, please E-mail Producer/Reporter Pat McConahay at pmcconah@kvie.org.