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Photos of  Australian Seafood, Fish, Crustaceans & Cephalopods and Information on each....

Abalone, Blacklip
Albacore Tuna
Baler Shell
Barbounia, Tiny
Barracouta
Barramundi
Bass, Sea
Batfish
Batfish, Silver
Blackfish
Boarfish
Bonito Tuna
Bonito, Watson's Leaping
Bream
Bream, Butter
Bream, Slate
Bug, Moreton Bay (Slipper Lobster)
Bug, Balmain
Butterfish
Calamari, Southern
Carp, European
Catfish, Blue
Catfish, Lesser Salmon
Cockles
Cod, Bar
Cod, Blue eye
Cod, Coral Rock
Cod, Ghost
Cod, Maori
Cod, Murray
Cod, Southern Rock
Cod, Spotted
Cod, Tomato
Cod, Wirrah
Cod, Yellow Spotted
Coral Trout
Cowanyoung
Crab, Blue Swimmer
Crab, Champagne
Crab, Giant
Crab, Mud
Crab, Spanner
Crawfish
Cuttlefish
Dart Fish
Dolphin Fish
Dory, John
Dory, Mirror
Dory, Silver
Drummer, Southern
Eel, Longfin
Emperor, Red
Emperor, Red Throat
Flathead
Flounder, Small Toothed
Flutemouth, Rough
Frost Fish
Garfish
Gemfish
Goatfish
Grouper
Gurnard, Red
Gurnard, Spotted
Hairtail
Hump Headed Maori Wrasse
Hussar
Jackass Fish
Jacket, Ocean
Jacket, Sea
Jewfish
Jobfish, Gold Banned
Jobfish, Rosy
Kingfish, Yellowtail
Latchet Fish
Leatherjacket, Reef
Ling
Lobster - Eastern Rock
Lobster - Southern Rock
Long Tom
Luderick
Mackeral, Jack
Mackerel, Slimey
Mado
Mahi Mahi
Mangrove Jack
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Marlin, Striped
Melon Shell
Monkfish
Mono
Moon Fish
Morwong
Morwong, Red
Mullet - Roe
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Mullet, Red
Mullet, Sea
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Mulloway
Mussels Black
Mussels Greenlip
Nanygai
Octopus
Orange Roughy
Oreo, Black
Oyster, Native
Oyster, Pacific
Oyster, Sydney Rock
Parrot Fish
Parrot Fish (2)
Perch, Ocean
Perch, Saddle Tail Sea
Perch, Silver
Perch, Splendid
Perch, Stripey Sea
Pig Fish
Pike
Pineapple Fish
Prawn, Banana
Prawn, King
Prawn, Red Spot
Prawn, School
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Queenfish, Needleskin
Rainbow Runner
Redclaw Crayfish
Redfish
Ribaldo
Ribbon Fish
Rudder Fish
Salmon, Atlantic
Salmon, Australian
Scad
Scallops, Queensland
Scallops, Tasmanian
Scorpion Fish, Raggy
Shark
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Shark, Blue
Shark Bronze Whaler (Dusky)
Shark, Bull
Sharks Fins
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Shark, Mako
Shark, School
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Shark, Whiskery Reef
Shark, White
Shrimp, Mantis
Sicklefish
Silver Biddy
Snapper
Snapper, Big Eye
Snapper, Fry Pan
Snapper, Gold Band
Snapper, King
Snapper, Red
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Sole
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Squid, Arrow
Squirrel Fish
Stargazer
Stingray, Butterfly
Stripey Sea Perch
Surgeonfish, Sixplate Sawtail
Sweetlip, Slatey
Sweetlip, Yellow
Swordfish
Tailor
Tarwhine
Tilefish, Pink
Trevally, Big Eye
Trevally, Golden
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Triple Tail
Trout
Trumpeter, Striped
Tuna, Albacore
Tuna, Bigeye
Tuna, Bluefin
Tuna, Longtail
Tuna, Skipjack
Tuna, Striped
Tuna, Mackerel
Tuna, Yellowfin
Venus Tusk Fish
Whiting, Sand
Whiting, School
Wrasse
Yabby, Freshwater Crayfish
Yellowtail
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Brown Sandfish
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Cooking Squid, Preparing Squid & Recipes for Squid

Squid and Calamari should be cooked either quickly over high heat or for a long time over low heat, when buying squid look for bright skin, cleaned tubes should be white



Cooking & Preparing Squid:

Buying
When purchasing fresh whole Squid or Calamari look for intact bright skin, with a light brown to purple mottled appearance and intact head, arms and tentacles. Cleaned tubes should be white without any brown markings.

Storing
Make sure Squid or Calamari are gutted and cleaned thoroughly. Wrap in plastic wrap or place in an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months below -18ºC.

Preparing
To clean whole Squid or Calamari: grasp the arms and pull firmly to separate head from tube (try not to break the ink sac, as the ink stains), cut below the eyes and discard head and guts, push beak (mouth) out from between the arms. Remove quill, peel skin off tube by grasping side fins and peeling around the tube. Side fins can be peeled and used; tentacles can also be washed and used. If cutting tube into rings, wash inside well to remove any remaining gut, otherwise, cut tube open along the obvious seam, lay out flat and wipe the inside clean with a clean cloth. It can then be sliced into strips, or scored in a hatch pattern (called ‘honeycombing’) and sliced into larger chunks. It is also possible to cook Squid and Calamari without peeling them, the skin will turn a dark purple as it cooks. The average yield is 80%. Gould’s Squid are often larger and tougher than other Squids and Calamari; they have hard suckers which must be sliced off their arms and tentacles and the flesh of larger specimen can be tenderised with a meat mallet.

Cooking
Squid and Calamari should be cooked either quickly over high heat or for a long time over low heat, otherwise the flesh will be tough and chewy. Either way it has a mild flavour and firm texture and will marry well with almost any flavouring. It is suitable for a wide variety of preparations, whole tubes can be stuffed and baked, strips or rings can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.

The ink can be used to flavour and colour risotto or pasta. Cuttlefish, a close cousin, can be substituted in almost all recipes calling for Squid or Calamari; they have broader, thicker bodies and their thicker calcified internal shell is most often seen in birds’ cages. It is Cuttlefish ink, rather than that from Squids or Calamari, which is traditionally used to flavour and colour black risotto and pasta.

 

How to clean a Squid
Sydney Fish Market takes you through the different kinds of Squid available at the market and how to prepare one for cooking.


Squid Recipes:

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.
Squid Cooked in Squids Ink - Squid cooked in it's own ink with garlic, white wine, red pepper, lemon and parsley
Squid in Lemon Ginger Sauce - Sugar, lemon, ginger, soy, zucchini and mushrooms.
Squid in Tomato Sauce - Chop the garlic and rosemary finely, then put into a saucepan with the oil ....blend the tomatoes and add them to the pan together with the ink sacs

Video Squid Recipes:

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

More Squid Recipes from How to Cook Fish

 

Nutritional Information
For every 100 grams raw product
for Squid.

Kilojoules 328 (78 calories)
Cholesterol 104 mg
Sodium 285 mg
Total fat (oil) 1.0 g
Saturated fat 42% of total fat
Monounsaturated fat 7% of total fat
Polyunsaturated fat 51% of total fat
Omega-3, EPA 71 mg
Omega-3, DHA 289 mg
Omega-6, AA 16 mg

 


 

See Also:
Arrow Squid Photos & Information
Squid Jigging & How to Catch Squid
Cooking Squid and Squid Recipes
Arrow Squid (Nototodarus gouldi) Commercial Fisheries
Squid Links & Resources

 


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