Squid is a popular food around the world. In various languages around the Mediterranean sea, squid are usually termed related to the Italian “calamari” (singular for “calamaro”), which means that in English it has become a culinary name for Mediterranean dishes involving squid like fried squid or fried calamari. Japan is known to consume the most squid in the world, which is around 700,000 tons.
NUTRITIONAL TRIVIA ABOUT CALAMARI
Calamari, which is usually deep fried, is a very popular appetizer in different restaurants. The word calamari comes from Italian word and refers to squid.
Squid is classified with a class of sea animals known as cephalopods found in 300 different species. Squids have various sizes, which ranges from a few inches to several feet. The largest squid found weighed over 1000 pounds.
Squids can swim fast and most species can actually fly in the air. They can also change their color to camouflage to protect themselves both from prey and predator. Another weapon in their arsenal for survival is the ink-like chemical they release when they are threatened. However, this ink is safe for human consumption; in fact several pasta dishes include it in the sauce.
Most squids have 8 arms and 2 tentacles. Most of a squid’s body is edible.
Found in oceans in different parts of the world, squids are most popular in many cuisines in Europe, Asia, Mediterranean and Japan.
As a food source, squids are very rich in selenium, riboflavin and vitamin B12. Squids can contain a lot of cholesterol. Depending on the composition of batter and oil that is used to fry the calamari, it can have lots of sodium, trans and saturated fats. Moderation is advised even though it tastes good!
Squids may not have a shell, but they are related to shellfish. Although not very common like shrimp, they can be a source of food allergy. Although fried calamari is most popular, squid sushi is also common.