Southern Calamari

Stock status overview

Distribution

Catch trend

Fishing gear

  • Hand Line Net Unspecified

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.

Sustainability

Stock status overview

More information on fish.gov.au
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