Squid is Calamari; Calamari is Squid
Marty Martindale

As the world gets crowded, and seafood prices climb, we are eating and learning to enjoy calamarimore and more of the lesser creatures of the sea. In the United States, lightly battered and fried calamari rings are now popular. These are served with lemon and a variety of favorite sauces.

The Japanese consume the most squid. However, all countries with a shoreline consume large amounts and prepare them in a variety of ways. Some cultures stuff whole squid and stew them in wine. Dried squid is served as a snack on Asian pizza. Dark squid ink turns up in pasta, risotto, soups and paella. The body of a squid can be stuffed, cut into rings or flat pieces. Its arms, tentacles and ink are edible.

Squid or calamari is rich in copper, selenium, omega-3 fatty acids, niacin, pantothenic acid, vitamins B-12, B-6 and C.

In a market, choose fresh calamari as you would any other seafood. Make sure it has a brightness to it, not dull, and has no strong odor.


Calamari rings are most frequently breaded or battered, then placed in deep fat briefly. Cooking too long makes calamari tough. Use your imagination for a tart, zesty sauce, dip or aioli containing lemon juice.

Foodsites with calamari recipes:




Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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