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Southern Calamari (Sepioteuthis australis) Photographs and Information

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.

Southern Calamari (Sepioteuthis australis), calamari squid

Map showing where Calamari Squid are found in Australian waters

Calamari Squid photo

Scientific Name Sepioteuthis australis
Location Southern half of Australia
Season All year round.
Size to 38cm and 2.1 kg
Australian Species Code 00 600003
Taste, Texture sweet taste, firm texture.


Nutritional Information
For every 100 grams raw product
for Calamari squid fillet.

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


Other Calamari Squid Links:

Squid Recipes

Fishing for Calamari Squid:

Cooking Calamari Squid:

cooked, crumbed, calamari ringsSquids 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.

recipe italian stuffed calamari squid stuffed braised calamari squid recipe fried shrimp and calamari squid recipe Calamari squid with tomato sauce recipe
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

crumbed squid rings, calamari rings crumbed 


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.

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.

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