Fish Photos, Fishing Info, Angling, Catching Fish, Cooking Fish

Australian Fish Photos, Seafood Photographs and Information

Custom Search

Sea-Ex is celebrating
27 YEARS of assisting Seafood, Marine & Related Companies with online marketing!

Advertise Your Company on Sea-Ex - Click Here


Directory & Info for Fishing, Angling, Fishing Tackle, Fishing Guides, Fly Fishing, Bass Fishing, Sports fishing, Game Fishing....
See >> Info on All types of Fishing | Angling | Tackle etc

Australian Fish Bag Limits and Size Regulations

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

Abalone, Blacklip
Albacore Tuna
Baler Shell
Barbounia, Tiny
Bass, Sea
Batfish, Silver
Bonito Tuna
Bonito, Watson's Leaping
Bream, Butter
Bream, Slate
Bug, Moreton Bay (Slipper Lobster)
Bug, Balmain
Calamari, Southern
Carp, European
Catfish, Blue
Catfish, Lesser Salmon
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
Crab, Blue Swimmer
Crab, Champagne
Crab, Giant
Crab, Mud
Crab, Spanner
Dart Fish
Dolphin Fish
Dory, John
Dory, Mirror
Dory, Silver
Drummer, Southern
Eel, Longfin
Emperor, Red
Emperor, Red Throat
Flounder, Small Toothed
Flutemouth, Rough
Frost Fish
Gurnard, Red
Gurnard, Spotted
Hump Headed Maori Wrasse
Jackass Fish
Jacket, Ocean
Jacket, Sea
Jobfish, Gold Banned
Jobfish, Rosy
Kingfish, Yellowtail
Latchet Fish
Leatherjacket, Reef
Lobster - Eastern Rock
Lobster - Southern Rock
Long Tom
Mackeral, Jack
Mackerel, Slimey
Mahi Mahi
Mangrove Jack
Marlin, Black
Marlin, Blue
Marlin, Striped
Melon Shell
Moon Fish
Morwong, Red
Mullet - Roe
Mullet, Diamond Scale
Mullet, Red
Mullet, Sea
Mullet, Yelloweye
Mussels Black
Mussels Greenlip
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
Pineapple Fish
Prawn, Banana
Prawn, King
Prawn, Red Spot
Prawn, School
Prawn, Tiger
Queenfish, Needleskin
Rainbow Runner
Redclaw Crayfish
Ribbon Fish
Rudder Fish
Salmon, Atlantic
Salmon, Australian
Scallops, Queensland
Scallops, Tasmanian
Scorpion Fish, Raggy
Shark Black Tip
Shark, Blue
Shark Bronze Whaler (Dusky)
Shark, Bull
Sharks Fins
Shark, Gummy
Shark, Mako
Shark, School
Shark, Tiger
Shark, Whiskery Reef
Shark, White
Shrimp, Mantis
Silver Biddy
Snapper, Big Eye
Snapper, Fry Pan
Snapper, Gold Band
Snapper, King
Snapper, Red
Snapper, Red Tropical
Sole, Tongue
Squid, Arrow
Squirrel Fish
Stingray, Butterfly
Stripey Sea Perch
Surgeonfish, Sixplate Sawtail
Sweetlip, Slatey
Sweetlip, Yellow
Tilefish, Pink
Trevally, Big Eye
Trevally, Golden
Trevally, Silver
Triple Tail
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
Yabby, Freshwater Crayfish
FULL LIST of Fish & Seafood

Beche De Mer
(Sea Cucumber - Trepang)

Black Teatfish
Brown Sandfish
Elephants Trunks fish
Prickly Redfish
Surf Redfish
White Teatfish

Sea-Ex Seafood Trade Directory
Directory of Seafood Companies by Species Imported, Exported, Wholesale, Processors & Producers

Commercial Seafood Directory
Sea-Ex Seafood, Fishing, Marine Directory
Aquaculture Directory
Seafood Trading Board
Commercial Fishing
Seafood Information by Country
Fish Photos & Fish Information
Interesting Fish Facts & Trivia
Country Directories
Thailand Business Directory
Wholesale Seafood Suppliers Australia
Wholesale Seafood Suppliers International
Retail Seafood Sales
Seafood Restaurants
Seafood Recipes
Seafood Information
Seafood Industry Resources
Sea-Ex Seafood & Fishing Directory - Home Page

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:

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.

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.

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.

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


©1996 - 2024 Sea-Ex Australia Sea-Ex Seafood Fishing Home Page
Any problems regarding this page, please contact webmaster [at]

Disclaimer  |  Privacy Policy  |  Cookie Policy