Southern Calamari

Stock status overview

Distribution

Catch trend

Fishing gear

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Overview

Calamari have a light, subtle taste and a high recovery rate, and are firm yet tender. Calamari is popularly served as deep fried rings. It is often mixed up with squid but is a species in its own right. Calamari can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind. Stuffing Calamari (like squid) is a versatile method of preparation. Olives, onion, parsley and breadcrumbs make a good base. Poach in a court bouillon for added flavour and serve with capsicums, capers, fennel, tapenade and a reduction sauce of the squid ink, if desired. Due to its texture, squid is also suitable for casseroling. Calamari requires quick cooking if the flesh is not to become tough.