To revive that 'sea' flavour when thawing fish and seafood, place the seafood in a dish with some MILK and leave it in the fridge overnight (or until thawed), turning once or twice.
If you try to thaw it in fresh water, it will have that awful 'frozen' taste to it.
If the squid is cut up, it won't take very long to thaw. In hot weather, definitely thaw it in the fridge, not at room temp.
The soaking milk can be used to make a white sauce, or for poaching, if desired, but don't store it! Use it in the same meal as the thawed fish/seafood.