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Squid, Calamari and Cuttlefish

Cuttlefish (top) and Calamari (bottom)

Standard Names: Southern Calamari, Northern Calamari, Gould's squid, New Zealand Arrow Squid, Cuttlefish




Squid, Calamari and Cuttlefish are closely related cephalopod molluscs found in virtually all of the world's oceans. They range from the very small to huge, deepwater inhabitants such as the giant squid (though deepwater species aren't suitable to eat as they taste strongly of ammonia!).

Cuttlefish differ from squid and cuttlefish in having an internal 'cuttlebone'. Calamaris have longer fins than the squids. There are many species of each, though these are not always differentiated at market.

Also imported from NZ, Asia and USA, usually as cleaned, frozen tubes.

Government Stock Assessment
Overfishing Biomass AMCS Listing Accreditations
Gould's Squid Commonwealth No Overfishing Not Overfished Better Choice -
Southern Calamari SA Not Overfished Better Choice -
NSW Undefined Better Choice -
VIC Sustainable Better Choice SASAP Accredited Sustainable
TAS Uncertain Better Choice -
Broad Squid
(Hawkesbury)
NSW Fully Fished Better Choice SASAP Accredited Sustainable
Mixed Squid Species WA Undefined Better Choice -
Tiger & Pencil Squid QLD Undefined Better Choice -
  What do these terms mean?

Preparation & Cooking:

Nearly all parts of SQUID, CALAMARI and CUTTLEFISH are edible, including the bodies (known as 'hoods' 'tubes' or 'mantles'), fins (or 'wings'), tentacles and the ink, which can be used to colour and flavour rice or pasta dishes.

Generally, cuttlefish are the most flavoursome of the three and calamari flesh is more tender then that of squids. Squid, Cuttlefish and Calamari can be used interchangeably.

The rules for cooking of Squid, Cuttlefish and Calamari are all the same - they require either a short cooking time on a high heat (such as frying, deepfrying, grilling or BBQ'ing) or a long slow cook on a low heat (usually with a wet method such as a braise). Anything in between will result in a tough product. Scoring the flesh will allow heat to penetrate quickly and evenly, aiding cooking and resulting in tender eating qualities.

The flesh of these species pick up flavours well and so are suited to marinating.

The shape of the 'tubes' make them suited to stuffing.

Very fresh specimens can be eaten raw or marinated in citrus for a ceviche.

Try one of GFBF's delicious recipes for squid, calamari and cuttlefish:
Salt and Pepper Squid with Homemade Sweet Chilli
BBQ’D Calamari, Lentil and Orange Salad
Panzanella-Stuffed Squid with Caper Salsa
Seafood Laksa

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