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Acid and neutralizing solutions were designed to reduce the intensity of the acid-bitter taste of giant squid (Dosidicus gigas). Initial characterization of the muscle confirmed the directly proportional relationship between humidity, ammonia nitrogen and volatile bases nitrogen to the size and weight of the squid. Experiments showed that washing the muscle (in the form of rings), with citric acid / sodium bicarbonate and citrate buffer / phosphate buffer solutions, produced an important elimination of a large proportion of ammonium compounds (94-96% after 10 hours dipping time) and the afore mentioned bad taste. Treatments by washing giant squid muscle with commercial compounds and water, respectively, showed lower efficiency and limitations due to a re-absorption of ammonium compounds after initial removal. [ABSTRACT FROM AUTHOR]