3.5 oz (100g) raw edible portion
Calories from Fat 13
Total Fat 2g
Saturated Fat 0g
Total Carbohydrates 3g
Any red coloration of the mat indicates spoilage. Fresh squid should have an ivory color beneath the naturally occurring dark spots on its body. Also, the squid should have a fresh, sweet smell. Arrow squid are generally marketed in one of two forms, the “New Zealand style” or the “Asian style.” “New Zealand style” is cut off leaving a uniform tube with little or no taper. The “Asian style” refers to squid that has had only a small portion of the tail cut leaving a tube with more taper and thus yielding less uniform rings when cut. The tapered end of the tube is considered by some to be waste as the rings from this section are very small. Arrow squid has a wider body than Loligo or Illex and yield tubes that can be as wide as they are long. In addition, most arrow squid are twice frozen.
Squid can be pan or stir-fried, deep-fried, baked, broiled, or sautéed. Care should be taken while cooking as squid is easily overcooked and becomes rubbery.
Giant squid can grow to be very large. One caught recently in New Zealand was 20 feet long and over 200 pounds.
A common alternative to squid is cuttlefish.
The most commonly eaten species of squid are the Loligo from the East Coast or West Coast of the U.S. or China, and Arrow Squid from the South Pacific. Argentina, Peru, and the Patagonian region off South America are the leading suppliers of Illex squid. Giant squid is also imported from South America.
Purse seines, trawlers, traps, and jigging are the most common forms of squid harvesting.
Squid is available year-round with various season openings and closings that vary by species.
Squid meat is lean and lightly sweet.
Squid meat is firm, tender, and chewy.
Squid is appropriate in the casual dining, fine dining, hotel, and resort/club segments of the market.