Squid has a firm texture and a strong flavour and range in weight from 100g to 1kg.

Squid are popularly known as calamari. Once cleaned and prepared, the body (or tube) is great for stuffing and steaming or baking. Small whole squid can be grilled, pan-fried or griddled, while large squid can be opened out flat, scored and cut into pieces with the tentacles for stir-frying.

Squid ink is widely used in making pasta and risotto, giving it a rich black colour and a delicious fishy taste. It freezes well and can even be sold separately, so you don’t need to buy squid to get it.

Adapted from Love Seafood


Seafood type:


Best during:

January , June - December

Cooking recommendations:

Grill, pan-fry, griddle or stir-fry

Nearest Alternatives:

Cuttlefish Octopus