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Fish Photos & Information

Fish, Crustaceans & Cephalopods

Beche De Mer
(Sea Cucumber)

Southern calamari are short lived and quick growing and live for about 18 months.   They mature at 12 months of age at a mantle length of about 16cm.  They can reach a mantle length of 38cm and weight up to 2.1kg.

Southern Calamari feed on prawns (shrimp) and fish.  They feed voraciously when aggregating, often eating small calamari.

Jigging is the only commercial fishing method that specifically targets calamari, although other methods take calamari as a by catch.

Other Calamari Squid Links:

Recipes for Squid from How To Cook Fish

Fishing for Calamari Squid:

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Cooking Calamari Squid:

Squids have a light, subtle taste and a high recovery rate, and are firm yet tender. Cuttlefish flavour is mild.

To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Their ink can darken sauce or colour pasta, and they can be used on skewers and in tempura and pasta sauces.

Squid is popularly served as deep fried rings (often called calamari). The squid is sliced into rings, or kept flat and scored diagonally, crumbed, deep fried and served with tartare sauce but try chilli jam instead.

Squid 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 squid is a versatile method of preparation. Olives, onion, parsley and breadcrumbs make a good base then the options are endless. 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.

Cooking Tip:  Tenderise squid and cuttlefish with raw papaya or kiwifruit in milk 2-4 hours before cooking.

Italian Stuffed Calamari Stuffed Braised Calamari Fried Shrimp & Calamari Calamari with Tomato Sauce Moroccan Style

Baked Squid - Squid with onions, garlic, tomato paste, rice and white wine

Calamari Salad - squid, shrimp if using, bell pepper, onion rings, olives, parsley and capers.

Deep Fried Squid - Calamari coated in egg and breadcrumbs and fried until golden brown.

Grilled Squid Salad - Squid marinated in soy sauce and then grilled, served tossed with salad greens

Commercial Fishing for Calamari Squid:

Jigging is the only commercial fishing method that specifically targets calamari, although other methods take calamari as a by catch.

Grading can vary by supplier and region. An example of grading systems for squid is presented below.

When referring to squid tubes, terminology such as U-10 or U/10 is pronounced under ten and refers to the number of tubes per kilogram (in this case, fewer than ten tubes per kilogram). 10 -20 is pronounced ten twenty and means that there are from 10 to 20 tubes per kilogram.
 

Processors of Calamari Squid  |  Exporters of Calamari Squid  |  Importers of Calamari Squid  | Wholesale Suppliers of Calamari Squid  |  Agents for Calamari Squid

More links about Calamari Squid: