The FDA-approved food-labeling term used to describe meat, poultry, game, fish or shellfish that contains less than 10 grams of fat, less than 4 grams of saturated fat and less than 95 mg of cholesterol per serving or per 100 grams.
Press the body from the top end toward the tentacles to squeeze out the entrails and quill. Discard the quill. Rinse under cold water, cut off the tentacles just above the eyes, and squeeze the tentacles to eject the horny beak. Discard the beak. Pull the skin from the body with your fingers. Pull the wings from the sides and skin them also. Chop tentacles into rings if desired.