Squid

Also known asCalamari · Sotong · 鱿鱼

Name: Squid — slender, soft-bodied marine molluscs with a long, tapered body, ten arms and an internal, feather-shaped shell (the pen), whose rings and tentacles are eaten as calamari. The common types include the European squid (Loligo vulgaris) and the Humboldt squid.

Description

Squid are eaten around the world, and are one of the most popular seafoods, with China, Peru, Indonesia and Japan among the largest fishing nations. Deep-fried calamari is a staple of Mediterranean taverns and bars worldwide, and squid appears in Japanese ika sushi and sashimi, Korean stir-fries, Chinese dim sum, and Spanish calamares a la romana.

Squid is tender only if it is either cooked very briefly (1 to 2 minutes) or for a long time (30 to 45 minutes or more), with a rubbery, tough stage in between. The ink is used to colour and flavour rice, pasta and sauces.

Main nutrition value

Squid is a lean source of protein, and provides vitamin B12, selenium, copper, zinc and omega-3 fats, with very little fat, before frying.

How best to be consumed

Squid is cooked either very quickly, or very slowly.

1. Slice into rings, and flash-fry, grill or stir-fry for 1 to 2 minutes over high heat.
2. Stuff the tubes with rice, herbs or minced meat, and braise gently for 30 to 45 minutes in tomato sauce.
3. Use in salads, pasta, paella and seafood stews, or serve with garlic and chilli.
4. Clean by pulling out the head, the pen and innards, and peeling off the skin.
5. Choose calamari grilled or baked more often than deep-fried.

Overconsumption could cause…

Squid is healthy in food amounts, with some points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels. Squid is a mollusc and can cause allergic reactions, which may cross-react with other shellfish.
2. Dietary cholesterol, which is higher in molluscs and shellfish than most fish, although current evidence suggests it affects blood cholesterol less than saturated fat does for most people.
3. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.
4. A lot of oil, batter and calories in deep-fried calamari.
5. Tough, rubbery texture if overcooked.

GroupsMolluscsMolluscsHigh proteinLow fatLow sodiumRich in seleniumRich in vitamin B12Fresh

Related foodsSnailsClamsMusselsOctopusAbaloneCuttlefish

Wikipedia — Squid, used for origin, naming and history: https://en.wikipedia.org/wiki/Squid