Squid

What Is Kalamar (Squid)?

Kalamar, or squid, is a sea mollusk from the cephalopod class with a long body and ten arms. The European squid (Loligo vulgaris), frequently caught in the Aegean and Mediterranean, is among the most commonly consumed species.

Its flesh is white, mildly sweet, and elastic in texture; it is very sensitive to the correct cooking time, which is why it is an ingredient requiring care in the kitchen.

Nutritional Values of Kalamar

100 grams of raw squid contains approximately 92 kcal of energy and around 16 g of protein; its fat content is low. Its cholesterol content is relatively high, but its saturated fat ratio is low. It is a good source of vitamin B12 and selenium.

What Are the Benefits of Kalamar?

With its low fat and high protein content, squid is one of the seafood products preferred as part of a balanced diet.

This information is general; squid is a food, not a substitute for medical treatment. Those with a mollusk allergy are advised to be cautious.

How to Choose Kalamar?

In fresh squid, the flesh should be white-pinkish and shiny, and the skin (if present) should be brown-purple spotted and tightly attached.

• The smell should be a light sea scent, not a sharp ammonia odor.
• When the flesh is pressed, it should be elastic, not falling apart.
• The eyes (if sold) should be clear.

How to Store Kalamar?

Cleaned squid stays fresh in the refrigerator for 1-2 days; it can be stored in the freezer for 2-3 months if tightly wrapped.

Using Kalamar in the Kitchen

Squid is cut into rings and fried, made into stuffed squid, or cooked long in a casserole or sauce; the cooking time should be either short (1-2 min) or long (30+ min), as a medium duration toughens the texture like rubber.

How Is Pan-Fried Kalamar Made?

Squid cut into rings is floured and fried in hot oil for 1-2 minutes, until golden; the time should be kept short since prolonged cooking toughens it.

How Are Stuffed Squid Made?

The whole body is stuffed with a spiced rice or cheese filling and cooked on the grill or in the oven; it is one of the classics of seafood mezes.

Which Recipes Use Kalamar?

Pan-fried squid, stuffed squid, squid casserole, and squid salad are the most loved recipes.

Frequently Asked Questions

What is squid good for?

With its low fat, high protein, vitamin B12, and selenium content, squid is one of the seafood products preferred as part of a balanced diet.

Why does squid become rubbery?

Medium-length cooking (about 5-15 minutes) toughens its protein; this is why either very short (1-2 min) or very long (30+ min) cooking should be preferred.

How long should squid be cooked?

1-2 minutes for quick pan-frying/grilling, or over 30 minutes for long cooking such as in a casserole.

How is squid cleaned?

The head and internal organs are separated, the transparent bone-like cartilage ("pen") is removed, the skin is peeled if desired, and the body is thoroughly washed.

Can squid be frozen?

Yes, cleaned squid keeps its quality for 2-3 months when tightly wrapped and frozen.