calamari

Calamari is the culinary name for squid and for dishes made from squid. The term derives from Italian calamaro, meaning squid, and is used especially in Mediterranean and Western cuisines. In menus, calamari most often refers to fried rings and tentacles, sometimes grilled or stuffed.

Biology: Squid are cephalopods in the order Teuthida. They have a mantle, eight arms, and two longer tentacles. Species commonly used for calamari include European squid (Loligo spp., e.g., L. vulgaris) and related small to medium teuthids. Fresh calamari usually means the cleaned animal; frozen forms are common.

Preparation: The most common method is deep-fried rings and tentacles, often battered and served with lemon and dipping sauces. Calamari can also be grilled, sautéed, braised, or stuffed. To avoid a rubbery texture, cooks pursue brief cooking or longer, slow methods for larger tubes.

Nutrition: Calamari provides protein and minerals such as copper, selenium, and vitamin B12, and is relatively low in fat. It contains cholesterol and omega-3 fatty acids; the cooking method largely determines the final fat and calorie content.

Culinary usage: In Mediterranean cuisine calamari fritti is common; in East Asian and other cuisines, squid appears in stir-fries and tempura. On English-language menus, calamari often denotes fried preparations, though some items labeled calamari are simply squid. The term varies by language: Spanish uses calamar and calamares; Italian uses calamari.

Sustainability: Squid fisheries vary by stock and region. Some stocks are well managed, others face pressures from overfishing and bycatch. Consumers may seek sustainable sourcing and certifications from organizations such as the Marine Stewardship Council (MSC).