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Squid as food
Squid as food
Squid as food
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Squid-ink pasta served at a Manhattan restaurant
Whole squid sold as food in Lipari, Sicily, Italy
Fried squid in Greek cuisine
Drying squid in Ulleungdo, South Korea

Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.[1] There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops and in steakhouses. In Britain, it can be found in Mediterranean "calamari" or Asian "salt and pepper fried squid" forms in various establishments, often served as a bar snack, street food, or starter.

Squid can be prepared for consumption in a number of other ways. In Korea and Japan, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia.

Use

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Fried calamares from Spain
Karaage of squid legs from Japan
Battered and fried baby squid, known as puntillitas - a popular tapas dish in Andalusia, Spain
Cantabrian rabas de magano, deep fried squid body strips and tentacles
Hong Kong-style fried squid

The body (mantle), arms, tentacles, and ink of squid are all edible; the only parts of the squid that are not eaten are its beak and gladius (pen). The mantle can be stuffed whole, cut into flat pieces or sliced into rings.

Asia

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In Chinese and Southeast Asian cuisine, squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced.

In China, Thailand, and Japan, squid is typically grilled whole and sold in food stalls.

Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong, Taiwan, Korea, Japan, China and Russia, often shredded or rolled to reduce chewiness.

Japan

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In Japan, squid is used in almost every type of dish, including sushi, sashimi, and tempura. It can also be marinated in soy sauce (ika okizuke), stewed (nabemono), and grilled (ikayaki). It is eaten raw as ika sōmen and katsu ika odori-don.

Korea

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In Korea, squid is sometimes killed and served quickly. Unlike octopus, squid tentacles do not usually continue to move when reaching the table. This fresh squid is 산 오징어 (san ojingeo) (also with small octopuses called nakji). The squid is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan (nakji bokum or ojingeo bokum/ojingeo-chae-bokkeum). They are also served by food stands as a snack food, battered and deep fried or grilled using hot skillets. They are also cut up into small pieces to be added to 해물파전 (Korean seafood pancake) or a variety of spicy seafood soups. Dried squid may also accompany alcoholic beverages as anju. Dried squid is served with peanuts. Squid is roasted and served with hot pepper paste or mayonnaise as a dip. Steamed squid and boiled squid are delicacies.

Also in Korea, squid is made into jeotgal (salted seafood). The ojingeo-jeot, thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy gochugaru (chili powder)-based spices and minced aromatic vegetables, is a popular banchan (side dish) served in small quantities as an accompaniment to bap (cooked rice). In Japan, a similar dish is called ika-no-shiokara. The heavily salted squid (usually sparkling enope (firefly) squid or spear squid), sometimes with innards, ferments for as long as a month, and is preserved in small jars. This salty, strong flavoured item is served in small quantities as an accompaniment to white rice or alcoholic beverages.

Philippines

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In the Philippines, squid is cooked as adobong pusit, squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. Battered squid rings, which is also sold as a popular deep-fried street food called calamares in the Philippines, is served with alioli, mayonnaise or chilli vinegar. Squid is grilled on charcoal, brushed with a soy sauce-based marinade, and stuffed with tomato and onions. Another recipe is rellenong pusit, stuffed with finely-chopped vegetables, squid fat, and ground pork. A variant of pancit noodles is pancit pusit, which is pancit bihon with squid added, along with the ink, giving the noodles its dark color.

Thailand

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In Thailand, squid is a common protein source added to a variety of soup and stir-fry dishes in fresh form, often as a part of a medley with shrimp, and referred to as talay (ทะเล). In addition, shredded and rolled dried squid is a common snack food found in supermarkets and night markets across the country, often served with a Nam chim (น้ำจิ้ม) dipping sauce. Domestically-landed Loligo squid fished from the Gulf of Thailand and the Andaman Sea are the most commonly featured species in each preparation.[2]

South Asia

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In India and Sri Lanka, squid or cuttlefish is eaten in coastal areas such as Kerala and Tamil Nadu. Squid are eaten deep-fried (koonthal fry) or as squid gravy (koonthal varattiyathu/roast). In Kerala and Tamil Nadu, squid is called koonthal, kanava or kadamba. In coastal Karnataka, squid is also called bondaas.

Middle East

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In Egypt, Cyprus, and Turkey, squid rings and arms are coated in batter and fried in oil. Other recipes from these regions simmer squid with vegetables.[3] Squid is also often stuffed.

In Lebanon, Syria, and Turkey, fried squid is served with tarator, a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon.

Europe

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Southern Europe

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Fried squid (calamari fritti) is a dish in Mediterranean cuisine, consisting of batter-coated, deep-fried squid (fried for less than two minutes to prevent toughness), which is served plain, with salt and lemon on the side.

In Spain, rabas or calamares a la romana (battered calamari, lit. 'Roman-style calamari') has the calamari rings covered in a thick batter, deep-fried, and served with lemon juice and mayonnaise or aioli. Traditionally in Cantabria and the Basque Country, rabas are cut into straight strips rather than rings.[4] Battered and fried baby squid is known as puntillitas. Squid stewed in its own black ink is called calamares en su tinta or chipirones en su tinta, resulting in a black stew-like dish in which squid meat is very tender and is accompanied by a thick black sauce, usually made with onion, tomato and squid ink, among other ingredients.

In Spain and Italy, squid or cuttlefish ink is eaten in dishes such as paella, risotto, soups and pasta.

In Spain, Italy, Greece, Cyprus, Turkey, Portugal, Slovenia, Albania and Croatia, squid rings and arms are coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus) simmered slowly, with vegetables such as squash or tomato. When frying, the squid flesh is kept tender due to a short cooking time; when simmering, the flesh is most tender when cooking is prolonged with reduced temperature. In Greece or Cyprus it is served also with tzatziki, a Greek yoghurt, cucumber and mint dip.

In Sardinia, squid are served with a sauce made from lemon, garlic, parsley, and olive oil.

In Portugal, lulas are commonly eaten grilled whole, in kebabs ("espetadas") of squid rings with bell peppers and onion, or stewed, stuffed with minced meat (lulas recheadas); the battered version is known as lulas à sevilhana, named after Seville, the Andalusian city that popularised the dish. The city of Setúbal is also known for its fried cuttlefish (choco frito à setubalense).[5]

In Malta, klamar mimli involves stuffing the squid with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine.

In Slovenia, squid are eaten grilled and stuffed with pršut and cheese, with blitva (Swiss chard).

Russia

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In Russia, a lightly boiled julienned squid with onion rings, garnished with mayonnaise, makes a salad. Another dish is a squid stuffed with rice and vegetables and then roasted.

Commonwealth

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In South Africa, Australia and New Zealand, fried calamari is popular in fish and chip shops; imitation calamari of whitefish may also be used.

North America

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In North America, fried squid is a staple in seafood restaurants. It is served as an appetizer, garnished with parsley, or sprinkled with Italian-style parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with local hot sauce. Other dips, such as ketchup, aioli, and olive oil are used. In the United States, the government and industry worked together to popularize calamari consumption in the 1990s.[6]

In the United States, in an attempt to popularize squid as a protein source in the 1970s, researchers at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail, rings, and chowder to a 70-person tasting panel for market research.[7][8] Despite a general lack of popularity of squid in the United States, as aside from the internal "ethnic market" polling had shown a negative public perception of squid foods,[9] the tasting panel gave the dishes "high marks".[10][11]

During the 2020 Democratic National Convention, calamari was featured prominently during the virtual roll call for the state of Rhode Island.[12]

Etymology

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The English name calamari comes from the Italian calamari (plural of calamaro), Spanish calamares (plural of calamar), and Modern Greek καλαμάρι kalamári.[1] Ultimately, all of these terms derive from the Late Latin calamarium, "pen case" or "ink pot", itself from the Latin calamarius, "pertaining to a writing-reed", after the resemblance in shape and the inky fluid that squid secrete; calamarius in turn derives from the Greek κάλαμος kalamos 'reed' or 'pen'.[1][13][14][15][16][17]

Nutritional value

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The nutritional value of squid compares favorably with fish, being high in protein and phosphorus with trace amounts of calcium, thiamine, and riboflavin.[18] Squid are 67.5–80.7% protein and 2.22–8.48% fat.[19] A 2016 study of loligo squid found that 13% of the wet weight was oil, which is a rich source of omega-3 and omega-6 fatty acids (2.78% arachidonic acid, 3.10% linolenic acid, 5.20% linoleic acid, 15.40% docosahexaenoic acid (DHA), and 9.60% eicosapentaenoic acid (EPA)).[20]

Allergies

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Allergies to calamari can occur.[21] As with other molluscs, the allergen is usually tropomyosin.[22]

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See also

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References

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Revisions and contributorsEdit on WikipediaRead on Wikipedia

Squid as food

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from Grokipedia
Squid, a mollusk abundant in oceans worldwide, serves as a versatile and nutritious ingredient in global cuisines, often prepared as tender rings, tubes, or whole bodies through methods like , , or stewing to highlight its mild, slightly sweet flavor. Known commonly as calamari in English-speaking regions, it has been consumed for millennia, with archaeological evidence from and Roman sites confirming its role in early Mediterranean diets. Today, squid features prominently in diverse preparations, from the crispy fried calamari of Italian and Spanish traditions to the stir-fried or salt-and-pepper squid of Chinese and Southeast Asian dishes, reflecting its adaptability across cultural boundaries. The nutritional profile of squid underscores its value as a lean protein source, with a 4-ounce serving providing approximately 18 grams of protein, 2 grams of fat, and essential nutrients like , iron, , and omega-3 fatty acids that support heart health, immune function, and brain development. These polyunsaturated fats, particularly DHA, may also help reduce inflammation and symptoms, while the meat's low mercury content makes it a safe choice for regular consumption, limited to 2-3 servings per week for adults. Additionally, squid is rich in minerals such as , , and , though it can accumulate trace toxic elements like depending on habitat, emphasizing the importance of sourcing from sustainable fisheries. Economically, squid represents a significant portion of the global market, with production and trade dominated by countries like , , and , where it is harvested primarily from wild stocks in the Pacific and Atlantic oceans. As of 2020, world capture reached approximately 3.7 million tonnes, with comprising the majority, and production has fluctuated amid rising demand, though supply constraints in 2024-2025 have driven up prices due to weather impacts and pressures in key regions. This positions as an increasingly vital aquatic food, contributing to particularly in —where consumption rates are among the highest—while prompting efforts to manage its short life cycle and vulnerability to environmental changes.

Historical and Cultural Context

History of Consumption

The consumption of dates back to in the Mediterranean region, with archaeological evidence indicating its use as a food source during the . In Minoan , around 2000 BCE, remains of squid and have been identified in archaeozoological assemblages from settlements, suggesting occasional exploitation of cephalopods alongside other marine resources as part of a diet rich in fish and . By the Roman era, squid and related cephalopods were incorporated into culinary practices, often flavored with , a fermented fish sauce that enhanced dishes like cuttlefish cakes, reflecting their role in everyday and elite Roman meals. In , squid consumption has deep historical roots, preserved through drying and featured in early seafood preparations amid growing fisheries. Japan further developed squid as a during the (1603–1868), when fermented squid preparations like became widely available to commoners, evolving into a staple of urban diets and sold by vendors in bustling markets. European exploration in the 15th and 16th centuries, led by and , expanded trade routes that indirectly facilitated the global dissemination of seafood knowledge, including utilization, as maritime voyages connected Mediterranean traditions to new regions in , , and the . In , squid ink has been used in cooking since ancient Roman times, with dishes like spaghetti al nero di seppia originating as a traditional Sicilian specialty among communities who used the ink from to create black-hued preparations, transforming a byproduct into a regional delicacy. The 19th and 20th centuries marked a shift toward industrialization, with canning technologies emerging in the mid-1800s enabling the preservation and export of seafood products. Post-World War II advancements in freezing and global trade further globalized squid, as regulated fisheries in regions like the United States turned abundant catches into commercial staples. In American cuisine, calamari gained prominence in the 1970s, driven by immigrant influences and overfishing of traditional species like cod, leading to its transformation from bait to a popular fried appetizer in coastal restaurants.

Etymology and Terminology

The English word "squid" first appeared in the early , likely originating as a nautical term derived from "squirt," alluding to the cephalopod's ability to eject for defense. This usage evolved to encompass various edible species in English-speaking culinary traditions, where "squid" commonly denotes the mollusk prepared as food, such as in fried rings. In , squid is referred to as "ika," a term written in kanji as 烏賊 (literally "crow thief" but used phonetically as for the animal), reflecting Sino-Japanese influences from ancient Chinese borrowings for the characters. The of the pronunciation "ika" remains obscure, with some linguistic linking it to descriptive adjectives like "ikameshii" (solemn or strict), possibly evoking the creature's rigid posture. In Italian culinary contexts, the word "calamaro" (plural "calamari") derives from "calamarium" (ink pot), ultimately from Latin "calamus" (reed) via Greek "kalamos," referring to the squid's pen-shaped internal shell and its ink secretion. Similarly, the Spanish "calamar" was borrowed from Italian "calamaro" through Catalan intermediaries, retaining the same Latin root tied to the reed-like anatomy, and adapted in Spanish-speaking regions to describe local squid species in dishes like . Culinary terminology often bridges scientific and gastronomic nomenclature, as seen with "," the genus name for several commercially important squid species (such as Loligo vulgaris), which frequently appears in food contexts to specify the pencil-shaped squid used for calamari or grilled preparations. Regional synonyms further diversify usage; for instance, "chipirones" in denotes small or baby squid, a term originating in the Basque Country's traditions to distinguish tender juveniles ideal for ink-based stews. During the colonial era, European trade routes standardized English terms like "salt squid" for preserved, salted products exported from Asian fisheries, facilitating global commerce in dried cephalopods as a staple provision for ships and colonies. This nomenclature reflected practical adaptations for long voyages, evolving from earlier local descriptors to uniform trade labels that emphasized the salting preservation method.

Preparation and Preservation

Cooking Techniques

Preparing squid for cooking begins with thorough cleaning to remove inedible parts and ensure . Start by rinsing the squid under cold running water to remove surface debris. Insert a into (body) and slit it lengthwise along the underside to open it up. Pull out the innards, including the transparent , and carefully remove the by pinching it off without rupturing it to avoid staining. Cut the tentacles from the head just in front of the eyes, and discard the head while removing the hard from the center of the tentacles by pushing it out with your . Peel away the thin, purplish from and tentacles, as it can impart a bitter flavor if left on. Finally, rinse all parts again under cold water and pat dry with paper towels. Once cleaned, squid is typically cut into manageable pieces and prepared to enhance tenderness. For larger squid, lightly score in a crosshatch pattern (about 1/4-inch deep) on the inside surface to help it cook evenly and absorb flavors, or pound it gently with a to break down tough fibers. Common cuts include slicing into rings (1/2-inch wide for or ), strips (for stir-frying), or leaving smaller whole bodies intact for . These preparations prevent curling during cooking and promote uniform texture. Key cooking techniques emphasize either brief high-heat methods or prolonged gentle simmering to achieve tenderness, as squid's high content in its muscle fibers dramatically influences texture. involves preheating a grill to high heat (around 450-500°F) and cooking squid for 1-2 minutes per side until opaque and lightly charred, using direct heat to sear the exterior quickly before the proteins tighten. Stir-frying requires a heated to 300-400°F with oil, where cut squid is added last and cooked for 1-2 minutes with constant tossing to maintain juiciness. Deep-frying entails battering or rings or tentacles in or cornstarch, then at 350°F for 1-3 minutes until golden and crisp, followed by draining on paper towels. For boiling or simmering in stews, add squid to simmering liquid and cook for no more than 10-15 minutes to avoid excessive toughening, though longer braises (30 minutes or more at low heat) can gelatinize for softer results. Basic equipment includes griddles or outdoor grills for charring, woks for high-heat stir-frying, and deep pots or Dutch ovens for simmering; ovens can be used for broiling at high heat as an alternative to . Squid's texture turns rubbery when overcooked due to rapid protein contraction and tightening in the muscle fibers, which occurs between 2-30 minutes of moderate heat exposure; ideal is indicated by the flesh turning opaque, firm yet yielding to gentle pressure, and separating easily from the heat source. To mitigate this, simple pre-cooking marinades incorporating acids like lemon juice or (for 15-30 minutes) can partially break down through denaturation, though enzymatic or mechanical methods may be more effective for tougher specimens.

Preservation Methods

Drying is a traditional preservation method for , involving sun-drying or air- to reduce content and inhibit microbial growth. In the production of Japanese saki-ika, is split, eviscerated, and dried in stages: initial air- at around 40°C for 8-10 hours reduces to 37-38%, followed by further drying and to achieve a final level of approximately 25-28%. This process extends to 60 days to 6 months when properly packaged, preventing spoilage through lowered . Fermentation and pickling preserve squid by creating an acidic or high-salt environment that suppresses bacteria. Salting involves applying dry salt or brine to squid, which draws out moisture and can extend refrigerated shelf life; for instance, treatments with varying salt concentrations reduce pH and total volatile basic nitrogen (TVB-N), delaying spoilage in North Pacific squid. Pickling in vinegar or brine, such as the Mediterranean escabeche style where cooked squid is marinated in an acidic mixture, allows for storage lasting weeks to months by inhibiting microbial proliferation through acidity. Fermented variants, like low-salt squid sikhae (5% salt), achieve a shelf life of up to 142 days at -1°C due to lactic acid production. Modern freezing methods preserve squid's texture and nutritional quality by rapidly halting enzymatic and microbial activity. Flash-freezing immediately after capture at temperatures below -18°C locks in freshness, with whole frozen squid maintaining quality for up to 12 months when stored at 0°F (-18°C) or lower. Canning involves blanching dressed squid in 7% with 0.2% for 5 minutes, packing in or , and sterilizing at approximately 121°C (1.0 kg/cm² ) to achieve commercial sterility, resulting in a shelf-stable product lasting years at . Smoking adds flavor while aiding preservation, particularly through cold-smoking which dries the surface without fully cooking the squid. This method typically uses wood chips at 20-30°C for 4-8 hours, reducing moisture and introducing antimicrobial compounds from smoke to extend refrigerated shelf life. Vacuum-packing complements these techniques by removing oxygen, preventing oxidation and lipid rancidity in both smoked and frozen squid. Quality in preserved squid is monitored via metrics like (a_w), which should be below 0.85 in dried products to inhibit and production, including from pathogens like . Spoilage is indicated by sensory changes, such as an odor from accumulation due to bacterial of proteins.

Regional Culinary Traditions

Asian Traditions

In East Asian cuisines, squid holds a prominent place, particularly in and Korea, where it is prepared in diverse forms that highlight its tender texture and mild flavor. In , ika sushi features raw squid sliced into thin pieces and served atop vinegared , prized for its subtle sweetness and chewy consistency when fresh. Grilled ikayaki involves whole or ringed squid brushed with and charred over open flames, a common that emphasizes the seafood's caramelized exterior. Dried surume, made from whole squid air-dried to intensify its , is a popular snack often lightly toasted and shredded for consumption with beverages. In Korea, ojingeo bokkeum consists of squid stir-fried with vegetables, paste, and , creating a spicy, savory dish typically paired with . Ojingeochae muchim uses rehydrated dried squid strips tossed in a tangy, chili-laced dressing, offering a crunchy, addictive side. Squid also features in Korean jeotgal, a fermented preparation where fresh squid is salted and aged with and chili, developing a deep, nutty tang used as a or . Southeast Asian traditions incorporate squid into bold, spice-forward preparations that blend local with aromatic pastes and acids. In the , adobong pusit simmers cleaned in a vinegar-soy base with and onions, often including the for a rich, dark broth that tenderizes the through slow cooking. Thai pla muek yang grills marinated tubes until charred, served with a of , lime, chilies, and for a smoky, tangy contrast. In , sambal, or sambal cumi, stir-fries rings in a fiery relish of ground chilies, shallots, , and , balancing heat with sweetness from . South Asian cuisines adapt squid into coconut-infused curries and es that reflect regional spice profiles. In , calamari masala curry cooks squid in a base spiced with , , and Kashmiri chilies, resulting in a creamy, aromatic often served with or flatbreads. Sri Lankan transforms dried squid into a spicy , pounded with red chilies, onions, and lime for a zesty accompaniment to curries. exhibits one of the highest cephalopod consumption rates globally, at approximately 3.15 kilograms annually as of , underscoring its cultural significance. Squid features prominently in scenes, including during the , where ikayaki stalls draw crowds with its quick, portable appeal. Unique adaptations include the use of squid ink in Chinese stir-fries, where it adds a briny depth to dishes like baby squid with ginger and , and techniques in Korean that preserve squid for extended flavor development.

European Traditions

In Southern European cuisines, squid holds a prominent place, particularly in Mediterranean coastal regions where fresh catches are integral to daily meals. In , calamari fritti consists of squid rings and tentacles coated in a light flour batter and deep-fried until golden and crisp, often served as an with wedges to highlight its tender texture. Similarly, insalata di calamari features boiled or grilled squid slices marinated in , , garlic, and herbs like , creating a refreshing that emphasizes the seafood's subtle sweetness. In , rabas de calamar are battered and fried squid strips, a staple tapa originating from the , where they are enjoyed hot with alioli for dipping. Complementing this, chipirones en su tinta involves small whole squids stewed in a rich sauce made from their own ink, onions, tomatoes, and , yielding a dark, flavorful dish typical of Basque cooking. Greek traditions favor kalamari, with grilled versions where whole or sliced squid is seasoned simply with , salt, , and , grilled over high heat to achieve charred edges while keeping the interior juicy—a preparation that mirrors grilled (htapodi) methods but uses squid for its distinct firmness. Moving northward and westward, showcases encornets farcis, a specialty where small (encornets) are stuffed with a mixture of breadcrumbs, pork sausage, onions, and herbs, then baked or simmered in or to infuse depth. In the , appears more as calamari—fried rings served in pubs or as a starter—though it occasionally substitutes for in due to increasing North Sea populations from warming waters, battered and fried alongside traditional accompaniments like . Eastern European adaptations blend local influences with squid's versatility. In , kalmar po-koreyski is a popular where boiled squid is julienned and tossed with shredded carrots, onions, , , vinegar, and , reflecting a Korean-inspired fusion that has become a festive or everyday dish. Polish kalmary faszerowane involves stuffing squid tubes with a filling of breadcrumbs, eggs, onions, and sometimes mushrooms or , then baking them in a light or cream sauce, offering a hearty, oven-baked preparation suited to inland interpretations of . Culturally, squid integrates deeply into social eating rituals across . In Spain, rabas and other fried squid variants are central to culture, served in bars from to the Basque Country as shareable bites that encourage lingering over drinks. Seasonally, Italian coastal communities celebrate squid through festivals like the Sagra del Calamaro in Pinarella di Cervia or , where locals grill and fry fresh catches amid music and markets, honoring maritime heritage in autumn when squid abundance peaks. Preparation trends in underscore reliance on fresh markets, especially along the Mediterranean and Atlantic coasts, where squid is sourced daily for optimal tenderness—overcooking avoided by quick or brief frying. Wine pairings often feature crisp whites; for instance, Italian or Spanish Albariño complements fried squid's crunch with acidity and minerality, while rosés from pair with grilled varieties to balance char and brine.

Middle Eastern and African Traditions

In the Middle East, squid features prominently in coastal cuisines, often prepared as a fried appetizer or incorporated into flavorful dishes. In Turkey, kalamar tava consists of cleaned squid rings marinated in milk or mineral water with baking soda and lemon for tenderness, then coated in a flour batter and deep-fried until crispy, typically served with tarator sauce made from yogurt, garlic, and walnuts. This dish is a staple in Turkish meze platters, enjoyed in seaside restaurants along the Aegean and Mediterranean coasts. In Lebanon, squid is commonly stuffed with rice, herbs, onions, and spices—a preparation known as sepiyet mehshi—then braised slowly to infuse the flavors, reflecting Levantine traditions of filling seafood with grains. Israeli cuisine highlights calamari in fresh salads, where grilled or seared squid is tossed with vegetables and dressed in tahini sauce blended with lemon, garlic, and herbs, providing a creamy, nutty contrast to the seafood's mild taste. North African culinary practices emphasize slow-cooked stews that integrate squid with bold, aromatic ingredients. In , tagine bil kalamar involves squid simmered in a clay pot with preserved lemons, tomatoes, cilantro, and —a marinade of , , , and —for several hours, resulting in tender pieces that absorb the tangy, citrusy notes. This dish draws from Berber influences, where is stewed to enhance preservation and flavor in arid regions. In , coastal variations include , a hearty where squid is added to a tomato-based broth with , chickpeas, and spices like and , often served during communal meals. Fried calamari, seasoned with local spices, also appears as a simple seaside snack in towns like Tipaza. Sub-Saharan African traditions incorporate squid in spice-forward grilled preparations, particularly along coastal areas influenced by Portuguese and Swahili flavors. In South Africa, peri-peri squid features cleaned squid tubes and tentacles marinated in a fiery sauce of red chilies, garlic, vinegar, and olive oil, then grilled or fried for a smoky, spicy char, commonly paired with lemon wedges. This reflects the region's love for piri-piri heat in seafood. On Kenya's coast, squid pilau adapts the iconic Swahili rice dish by stir-frying squid with onions, garlic, ginger, and pilau masala spices before mixing into basmati rice cooked with coconut milk or broth, creating a fragrant, one-pot meal popular in Mombasa eateries. Culturally, squid holds significance in Islamic communities across the , where it is considered as permissible , prepared without alcohol or non- additives to align with dietary laws. It often appears in iftar meals during , breaking the fast with light, protein-rich dishes like stuffed or stewed squid to provide sustenance after sunset, as seen in Tunisian variations featuring similar cephalopods in soups. Historical Berber techniques in and include sun-drying like squid on reed mats to preserve it for lean seasons, a practice rooted in nomadic lifestyles that predates modern . Unique to these regions, squid integrates seamlessly with staple grains and breads, such as serving tagine or pilau alongside in , where the absorbs stew juices for a complete meal. Seasonings like —a , , and blend—enhance grilled squid in the , while , a chili paste, adds heat to Moroccan or Algerian preparations, tying the dish to broader spice-driven traditions. In recent years, preparations increasingly emphasize sustainably sourced squid to address environmental concerns.

American and Oceanian Traditions

In , squid is prominently featured in cuisine as fried calamari, a breaded and deep-fried appetizer typically served with or wedges, which became a menu staple in seafood restaurants by the 1990s. This dish's rise traces back to the , when U.S. fisheries promoted squid consumption to offset declining stocks of traditional fish like , rebranding the local market squid as the more appealing "calamari" inspired by Mediterranean preparations. Italian and Greek immigration waves from the mid-20th century further popularized these frying techniques, transforming squid from bait or into a desirable exotic option. In coastal regions of the U.S. South, squid occasionally appears in communal boils alongside , , and corn, reflecting abundant local harvests and seasonal gatherings. Latin American traditions emphasize grilled and fried preparations, drawing on Pacific and Atlantic coastal resources. In , de calamar consists of rings fried to a crisp and served with lime, a favorite that highlights the country's rich marine . Brazilian includes lula à dorê, golden-fried rings often seasoned simply and paired with rice or salads, a common in coastal eateries. In , empanadas—pastries stuffed with seasoned , onions, and spices—serve as a portable , especially in port cities like , blending indigenous with abundance. Consumption remains high in these areas, with forming a key protein in diets supported by regional fisheries. Oceania's approaches blend indigenous practices with immigrant influences, focusing on fresh, spiced preparations. Australia’s salt-and-pepper squid, coated in a semolina or batter mix seasoned with salt, pepper, and sometimes five-spice or chili, is a ubiquitous pub and restaurant dish, so ingrained in the culture that it rivals meat pies in popularity. In New Zealand, Māori culinary heritage centers on seafood like pāua (abalone), with modern fusions incorporating squid in grilled or stewed dishes that echo traditional coastal foraging. Pacific Island communities, particularly in Hawaii, feature squid in poke bowls—raw or lightly seared cubes marinated in soy, sesame, and lime—adapting ancient raw fish preparations to local squid catches. Squid intake is elevated in these island nations, tied to sustainable harvesting and cultural feasts. Fusion trends in the and have amplified squid's versatility, particularly through Asian-Latin American crossovers post-1960s migration. Examples include Korean-Mexican style squid tacos, where fried calamari meets slaw and in corn tortillas, emerging in urban U.S. centers like . These innovations build on historical Asian influences in dating to the , creating hybrid dishes that thrive in diverse coastal populations.

Nutritional and Health Aspects

Nutritional Profile

Squid is a nutrient-dense , offering a favorable macronutrient profile that supports its role as a lean protein source in various diets. Per 100 grams of cooked squid (steamed or boiled), it provides approximately 91 calories, 15.45 grams of protein, 1.37 grams of total fat (including low levels of at about 0.4 grams), and 3.05 grams of carbohydrates. The protein in squid is complete, containing all essential necessary for , making it comparable to other animal-based proteins in terms of amino acid balance. In terms of micronutrients, squid is particularly rich in several key vitamins and minerals. A 100-gram serving delivers about 1.5 micrograms of (60% of the daily value), essential for nerve function and formation; 40 micrograms of (70% DV), an antioxidant mineral that supports thyroid ; 0.2 milligrams of , aiding in iron absorption and connective tissue formation; and notable amounts of (around 200 milligrams), which contributes to . Additionally, squid contains approximately 0.5 milligrams of iron per 100 grams, which can help prevent when incorporated into iron-deficient diets. Cholesterol levels are present at about 230 milligrams per 100 grams, though this is moderated by the low overall content relative to many other protein sources. Preparation methods influence nutrient retention minimally for moist cooking techniques like or , where water-soluble vitamins such as B12 experience little loss compared to raw consumption. Squid also provides around 0.2 grams of omega-3 fatty acids (including EPA and DHA) per 100 grams, which may benefit cardiovascular health by reducing inflammation. Comparatively, squid offers a higher protein-to-calorie ratio than ; for instance, while lean cooked provides about 26 grams of protein at 217 calories per 100 grams, squid delivers 15.45 grams at just 91 calories, making it a lower-calorie option for protein intake. Nutritional variations exist between wild-caught and farmed squid, particularly in profiles, with cultured squid often exhibiting superior ratios of health-promoting omega-3 to omega-6 fatty acids due to controlled feeds.

Health Risks and Allergies

Squid consumption can pose health risks primarily through allergic reactions, as it is recognized as a significant within the molluscan group. The major in squid is , a muscle protein that triggers IgE-mediated in susceptible individuals, leading to symptoms such as , swelling, gastrointestinal distress, respiratory issues, and in severe cases, . This affects approximately 1-3% of the general population, with allergies (including mollusks like squid) being among the most common food allergies in adults, and prevalence in seafood-allergic groups reaching up to 2%. Cross-reactivity between crustaceans and mollusks like squid occurs due to similarities, with sensitization rates of about 40-50% in crustacean-allergic individuals, though clinical reactions are less frequent. Beyond allergies, other potential risks include elevated purine levels, which may exacerbate in predisposed individuals. Squid contains moderate to high s, approximately 150 mg per 100 g of edible portion, contributing to buildup and joint inflammation when consumed excessively. Additionally, of like mercury occurs in larger squid species, though levels are generally low at under 0.1 ppm, posing minimal risk compared to . Squid can also accumulate depending on its habitat, with levels varying by species and region; sourcing from sustainable, low-pollution areas is recommended to minimize exposure. Improper storage of fresh squid can lead to histamine formation by , causing scombroid-like poisoning with symptoms including flushing, , and , even after cooking. Rare parasitic infections, such as anisakiasis from ingesting live larvae in raw or undercooked squid, can result in , vomiting, and intestinal obstruction. Mitigation strategies include thorough cooking, which slightly reduces allergenicity through protein denaturation, though it does not eliminate the risk entirely. For , regulatory guidelines from the FDA and EFSA classify squid as low-mercury , recommending 8-12 ounces weekly for pregnant and women to minimize fetal exposure while gaining nutritional benefits. Proper below 4°C prevents buildup and . Vulnerable populations, such as children—who face higher rates of persistent sensitization—and asthmatics, who experience amplified respiratory symptoms from allergies or cross-reacting aeroallergens like dust mites, should exercise caution or avoid consumption. Freezing at -20°C for 7 days or cooking eliminates anisakid parasites effectively.

Commercial Production and Sustainability

Global Trade and Processing

The global squid harvest reached approximately 3 million tons in 2023, driven primarily by capture fisheries in key producing nations. led production with nearly 1.1 million tons, representing about 36% of the total, supported by its extensive distant-water fishing fleet and processing capabilities. stands as a dominant producer of jumbo flying squid (Dosidicus gigas), the species accounting for a substantial share of worldwide landings, with the Peruvian artisanal fleet responsible for a substantial portion of global catches of this type. contributes through both domestic harvests and high-value exports, focusing on species like the for premium markets. Industrial processing of begins with harvesting from wild stocks or emerging operations, followed by rapid transport to facilities to maintain freshness. Key steps include cleaning to remove viscera and skin, filleting or cutting into tubes, rings, or strips, and sorting by size and quality. Products are then individually quick frozen (IQF) at temperatures below -30°C to preserve texture and prevent clumping, enabling long-term storage and global shipment. Value-added items, such as pre-cooked squid rings, breaded portions, and extracts used in sauces and colorants, undergo additional treatments like blanching or before . International trade in squid flows through a complex from fisheries in the Pacific and Atlantic to processing hubs in Asia and exporters to major consuming regions. Primary importers include the , the , and , which together account for a significant portion of global volumes due to high demand in retail, foodservice, and canned products. Tariffs remain low, with U.S. duties on frozen squid typically ranging from 0% to 2% under Harmonized Tariff Schedule provisions, facilitating duty-free or minimal-barrier entry for many origins. The chain extends from vessel landings to wholesalers, processors, and retailers, often involving re-exports from countries like and for further value addition. The squid trade generates substantial economic value, with the global market valued at around USD 12 billion in recent years, underscoring its role in and export revenues for producing nations. In the region, the industry supports millions of jobs across , , and , particularly in coastal communities reliant on resources. Rising consumer preferences for certified sustainable products have spurred growth in eco-labeling, with programs like the Marine Stewardship Council influencing trade premiums and . Innovations in the sector include expanding to supplement wild catches, as seen in Vietnamese farms that have scaled production since the through artificial breeding techniques and coastal pond systems. Blockchain technology is increasingly adopted for tracing, providing immutable records from catch to consumer to verify origins and reduce fraud in international shipments.

Environmental and Ethical Concerns

The harvesting of squid for food has raised significant environmental concerns, particularly regarding and its ecological repercussions. Populations of key species, such as the (Dosidicus gigas) in the eastern Pacific, have experienced sharp declines attributed to prolonged warming ocean conditions resembling El Niño events, which reduce prey availability and alter habitat suitability, leading to fishery collapses like that in by 2015. Trawling methods commonly used in squid fisheries contribute to , with discard rates reaching up to 35% of total catch, including non-target species like butterfish and seabirds that suffer high mortality. Illegal, unreported, and unregulated (IUU) fishing exacerbates these pressures, especially in the Southeast Pacific where Chinese distant-water fleets, comprising over 1,100 vessels, account for 92% of fishing effort and operate largely in unregulated high-seas areas near , resulting in unreported catches that undermine stock assessments. Aquaculture efforts to supplement wild squid supplies introduce additional environmental challenges, though commercial-scale farming remains limited and experimental. Escaped farmed squid can interbreed with wild populations, potentially diluting , while dense rearing conditions facilitate disease outbreaks and parasite transmission to nearby ecosystems, mirroring issues in other marine systems. Feed sustainability poses a further hurdle, as squid aquaculture relies on fishmeal derived from wild-caught small , diverting resources from direct human consumption and contributing to of species. Processing frozen squid products also carries a notable , estimated at approximately 5.5 kg CO₂ equivalent per kg, driven by energy-intensive freezing, transportation, and packaging in global supply chains. Certifications like the Marine Stewardship Council (MSC) label aim to promote sustainable wild-caught squid by verifying adherence to science-based quotas and minimal ecosystem impact, with examples including the California market squid fishery certified in 2023 and U.S. Atlantic longfin squid stocks. However, ethical concerns persist in processing, particularly in Asian facilities linked to Chinese fleets, where reports from the document forced labor, including and excessive working hours on vessels supplying squid to global markets. Mitigation strategies include regulatory measures by organizations like the (FAO) and national bodies, such as Peru's total allowable catch limits for jumbo squid set at 190,000–600,000 tons annually depending on stock assessments, and temporary closed seasons to allow spawning recovery; in 2025, Peru reduced its quota to 190,000 tons amid ongoing stock concerns. has implemented voluntary high-seas moratoriums, such as three-month bans in the since 2022, to reduce fleet pressure. Emerging alternatives, like 3D-printed plant-based squid mimics using protein and , offer sustainable options by replicating texture and providing higher protein content without marine resource depletion. Looking ahead, climate change has disrupted squid migration patterns through ocean warming and acidification, prompting poleward shifts in distribution and observed production declines in vulnerable regions like the Northwest Pacific due to El Niño events from 2023 to 2025, with global supplies remaining tight and prices rising as of late 2025.

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