Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes. There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops, and steakhouses. In Britain, it can be found in Mediterranean 'calamari' or Asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter.
38-528: Grimalditeuthis bonplandi is a squid named after the Grimaldi family , reigning house of Monaco . Prince Albert I of Monaco was an amateur teuthologist who pioneered the study of deep sea squids by collecting the 'precious regurgitations' of sperm whales . The specific name bonplandi refers to the French scientist Aimé Bonpland . The squid was observed alive in the wild for the first time in 2005 in
76-518: A cloud of ink to distract predators. Squid are used for human consumption with commercial fisheries in Japan, the Mediterranean, the southwestern Atlantic, the eastern Pacific and elsewhere. They are used in cuisines around the world, often known as " calamari ". Squid have featured in literature since classical times, especially in tales of giant squid and sea monsters . Squid are members of
114-472: A cone-shaped posterior region known as the "visceral hump". The mollusc shell is reduced to an internal, longitudinal chitinous "pen" in the functionally dorsal part of the animal; the pen acts to stiffen the squid and provides attachments for muscles. On the functionally ventral part of the body is an opening to the mantle cavity, which contains the gills (ctenidia) and openings from the excretory, digestive and reproductive systems . An inhalant siphon behind
152-523: A distinct head, bilateral symmetry , and a mantle . They are mainly soft-bodied, like octopuses , but have a small internal skeleton in the form of a rod-like gladius or pen, made of chitin . Squid diverged from other cephalopods during the Jurassic and occupy a similar role to teleost fish as open water predators of similar size and behaviour. They play an important role in the open water food web. The two long tentacles are used to grab prey and
190-399: A lightly boiled julienned squid with onion rings, garnished with mayonnaise, makes a salad. Another dish is a squid stuffed with rice and vegetables and then roasted. In South Africa , Australia and New Zealand , fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used. In North America, fried squid is a staple in seafood restaurants. It
228-491: A negative public perception of squid foods, the tasting panel gave the dishes "high marks". During the 2020 Democratic National Convention , calamari was featured prominently during the virtual roll call for the state of Rhode Island . The English name calamari comes from the Italian calamari (plural of calamaro ), Spanish calamar , and Modern Greek καλαμάρι kalamári . Ultimately, all of these terms derive from
266-559: A site for muscle attachment. The cuttlebone or sepion of the Sepiidae is calcareous and appears to have evolved afresh in the Tertiary . Squid are soft-bodied molluscs whose forms evolved to adopt an active predatory lifestyle. The head and foot of the squid are at one end of a long body, and this end is functionally anterior , leading the animal as it moves through the water. A set of eight arms and two distinctive tentacles surround
304-613: A slice of lemon. Fried squid (calamari fritti) is a dish in Mediterranean cuisine , consisting of batter -coated, deep-fried squid (fried for less than two minutes to prevent toughness), which is served plain, with salt and lemon on the side. In Spain , ( rabas or calamares a la romana , battered calamari, lit. Roman-style calamari ) has the calamari rings covered in a thick batter, deep fried and served with lemon juice and mayonnaise or aioli . Traditionally in Cantabria and
342-443: A study. Grimalditeuthis bonplandi is a bioluminescent species. This species shows an interesting case of aggressive mimicry , with the tips of the long tentacles having the appearance of a small harmless squid. It lures fish and other squids by dangling the tips of the tentacles very far away from its body, then quickly snatching the fooled prey into its death. Intact tentacles suspected to be from this species have been found inside
380-556: A variety of spicy seafood soups. Dried squid may also accompany alcoholic beverages as anju . Dried squid is served with peanuts. Squid is roasted and served with hot pepper paste or mayonnaise as a dip. Steamed squid and boiled squid are delicacies. Also in Korea, squid is made into jeotgal (salted seafood). The ojingeo-jeot , thin strips of skinned, gutted, washed, salted, and fermented squid seasoned with spicy gochugaru (chili powder)-based spices and minced aromatic vegetables,
418-475: Is rellenong pusit , stuffed with finely-chopped vegetables, squid fat, and ground pork. A variant of pancit noodles is pancit pusit , which is pancit bihon with squid added, along with the ink, giving the noodles its dark color. In India and Sri Lanka , squid or cuttlefish is eaten in coastal areas such as Kerala and Tamil Nadu . Squid are eaten deep-fried (koonthal fry) or as squid gravy (koonthal varattiyathu/roast). In Kerala and Tamil Nadu, squid
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#1732791732387456-470: Is a popular banchan (side dish) served in small quantities as an accompaniment to bap (cooked rice). In Japan, a similar dish is called ika-no- shiokara . The heavily salted squid (usually sparkling enope (firefly) squid or spear squid ), sometimes with innards, ferments for as long as a month, and is preserved in small jars. This salty, strong flavoured item is served in small quantities as an accompaniment to white rice or alcoholic beverages . In
494-2044: Is accepted that Sepiidae cuttlefish are a kind of squid, then the squids, excluding the vampire squid, form a clade as illustrated. Orders are shown in boldface; all the families not included in those orders are in the paraphyletic order "Oegopsida", except Sepiadariidae and Sepiidae that are in the paraphyletic order "Sepiida", Nautilus [REDACTED] Octopoda [REDACTED] Vampyroteuthidae (vampire squid) [REDACTED] Cranchiinae (glass squid A) [REDACTED] Cycloteuthidae Psychroteuthidae (glacial squid) [REDACTED] Onychoteuthidae (hooked squid) [REDACTED] Taoniinae (glass squid B) [REDACTED] Architeuthidae (giant squid) [REDACTED] Lepidoteuthidae (Grimaldi scaled squid) [REDACTED] Octopoteuthidae (octopus squid) [REDACTED] Ancistrocheiridae (sharpear enope squid) [REDACTED] Lycoteuthidae (firefly squid) [REDACTED] Pyroteuthidae (fire squid) [REDACTED] Bathyteuthidae [REDACTED] Ommastrephidae (flying squid) [REDACTED] Pholidoteuthidae [REDACTED] Gonatidae (armhook squid) [REDACTED] Chiroteuthidae (whip-lash squid ) [REDACTED] Sepiolida (bobtail squid) [REDACTED] Sepiadariidae (pyjama and bottletail squid) [REDACTED] Chtenopterygidae [REDACTED] Thysanoteuthidae [REDACTED] Enoploteuthidae [REDACTED] Brachioteuthidae [REDACTED] Neoteuthidae Histioteuthidae (cock-eyed squid) [REDACTED] Batoteuthidae (bush-club squid) Mastigoteuthidae (whip-lash squid ) [REDACTED] Joubiniteuthidae (Joubin's squid) [REDACTED] Magnapinnidae (bigfin squid) [REDACTED] Spirulida (ram's horn squid) [REDACTED] Myopsida (neritic squid) Loliginidae [REDACTED] Sepiidae (cuttlefish) [REDACTED] Idiosepiidae (pygmy squid) [REDACTED] Crown coleoids (the common ancestor of octopuses and squid) diverged in
532-520: Is also fused. It is one of the many squids that is bioluminescent . Its photophores are present only in the tips of the female squid's tentacles . Squid A squid ( pl. : squid) is a mollusc with an elongated soft body, large eyes, eight arms , and two tentacles in the orders Myopsida , Oegopsida , and Bathyteuthida (though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting these criteria). Like all other cephalopods , squid have
570-436: Is called koonthal , kanava or kadamba . In Coastal Karnataka, squid is also called bondaas . In Egypt , Cyprus , and Turkey , squid rings and arms are coated in batter and fried in oil. Other recipes from these regions simmer squid with vegetables. Squid is also often stuffed. In Lebanon, Syria, and Turkey, fried squid is served with tarator , a sauce made using tahini. Like many seafood dishes, it may be served with
608-425: Is eaten in dishes such as paella , risotto , soups and pasta . In Spain, Italy, Greece , Cyprus , Turkey , Portugal , Slovenia and Croatia , squid rings and arms are coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus ) simmered slowly, with vegetables such as squash or tomato. When frying, the squid flesh is kept tender due to a short cooking time; when simmering,
646-502: Is served as an appetizer , garnished with parsley , or sprinkled with parmesan cheese . It is served with dips: peppercorn mayonnaise , tzatziki , marinara sauce , tartar sauce , or cocktail sauce . In Mexico it is served with Tabasco sauce or habanero . Other dips, such as ketchup , aioli , and olive oil are used. In the United States, the government and industry worked together to popularize calamari consumption in
684-444: Is served with Korean mustard, soy sauce, chili sauce, or sesame sauce. It is salted and wrapped in lettuce or perilla leaves. Squid is also marinated in hot pepper sauce and cooked on a pan ( nakji bokum or ojingeo bokum/ ojingeo-chae-bokkeum ). They are also served by food stands as a snack food, battered and deep fried or grilled using hot skillets. They are also cut up into small pieces to be added to 해물파전 (Korean seafood pancake) or
722-468: Is used in almost every type of dish, including sushi , sashimi , and tempura . It can also be marinated in soy sauce ( ika okizuke ), stewed ( nabemono ), and grilled ( ikayaki ). It is eaten raw as ika sōmen . In Korea , squid is sometimes killed and served quickly. Unlike octopus, squid tentacles do not usually continue to move when reaching the table. This fresh squid is 산 오징어 ( san ojingeo ) (also with small octopuses called nakji ). The squid
760-518: The Basque Country rabas are cut into straight strips rather than rings. Battered and fried baby squid is known as puntillitas . Squid stewed in its own black ink is called calamares en su tinta or chipirones en su tinta , resulting in a black stew-like dish in which squid meat is very tender and is accompanied by a thick black sauce, usually made with onion, tomato and squid ink, among others. In Spain and Italy , squid or cuttlefish ink
798-703: The Late Latin calamarium , "pen case" or "ink pot", itself from the Latin calamarius , "pertaining to a writing-reed", after the resemblance in shape and the inky fluid that squid secrete; calamarius in turn derives from the Greek κάλαμος kalamos 'reed' or 'pen'. The nutritional value of squid compares favorably with fish, being high in protein and phosphorus with trace amounts of calcium, thiamine, and riboflavin. Squid are 67.5–80.7% protein and 2.22–8.48% fat. A 2016 study of loligo squid found that 13% of
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#1732791732387836-569: The Philippines , squid is cooked as adobong pusit , squid in adobo sauce, along with the ink, imparting a tangy flavour, especially with fresh chillies. Battered squid rings, which is also sold as a popular deep-fried street food called calamares in the Philippines, is served with alioli, mayonnaise or chilli vinegar. Squid is grilled on charcoal, brushed with a soy sauce-based marinade, and stuffed with tomato and onions. Another recipe
874-407: The foot of the ancestor is modified into a complex set of appendages around the mouth. The sense organs are highly developed and include advanced eyes similar to those of vertebrates . The ancestral shell has been lost, with only an internal gladius , or pen, remaining. The pen, made of a chitin-like material, is a feather-shaped internal structure that supports the squid's mantle and serves as
912-402: The longnose lancetfish . This squid has been infrequently encountered, but it is believed to exist worldwide. It lives in the mesopelagic and bathypelagic zone at depths of 200–1500 m below sea level . G. bonplandi' s maximum mantle length is 25 cm. It differs from its family Chiroteuthidae by having a longer neck and a different body and fin shape. Its mantle locking apparatus
950-424: The ram's horn squid of the monotypic order Spirulida . The vampire squid ( Vampyroteuthis infernalis ), however, is more closely related to the octopus than to any squid. The cladogram , not fully resolved, is based on Sanchez et al., 2018. Their molecular phylogeny used mitochondrial and nuclear DNA marker sequences; they comment that a robust phylogeny "has proven very challenging to obtain". If it
988-427: The 1990s. In the United States, in an attempt to popularize squid as a protein source in the 1970s, researchers at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail , rings, and chowder to a 70-person tasting panel for market research. Despite a general lack of popularity of squid in the United States, as aside from the internal "ethnic market" polling had shown
1026-413: The arms and tentacles in some species, but their function is unclear. The two tentacles are much longer than the arms and are retractile. Suckers are limited to the spatulate tip of the tentacle, known as the manus . In the mature male, the outer half of one of the left arms is hectocotylised – and ends in a copulatory pad rather than suckers. This is used for depositing a spermatophore inside
1064-548: The battered version is known as 'lulas à sevilhana', named after Seville , the Andalusian city that popularised the dish. The city of Setúbal is also known for its fried cuttlefish ( Choco frito 'à setubalense' ). In Malta , klamar mimli involves stuffing the squid with rice, breadcrumbs, parsley, garlic and capers and then gently stewing in red wine. In Slovenia , squid are eaten grilled and stuffed with pršut and cheese, with blitva ( Swiss chard ). In Russia ,
1102-456: The class Cephalopoda , subclass Coleoidea . The squid orders Myopsida and Oegopsida are in the superorder Decapodiformes (from the Greek for "ten-legged"). Two other orders of decapodiform cephalopods are also called squid, although they are taxonomically distinct from squids and differ recognizably in their gross anatomical features. They are the bobtail squid of order Sepiolida and
1140-481: The coleoids remained in marine environments. The ancestral coleoid was probably nautiloid-like with a strait septate shell that became immersed in the mantle and was used for buoyancy control. Four lines diverged from this, Spirulida (with one living member), the cuttlefishes , the squids and the octopuses . Squid have differentiated from the ancestral mollusc such that the body plan has been condensed antero-posteriorly and extended dorso-ventrally. What may have been
1178-627: The eight arms to hold and control it. The beak then cuts the food into suitable size chunks for swallowing. Squid are rapid swimmers, moving by jet propulsion , and largely locate their prey by sight. They are among the most intelligent of invertebrates , with groups of Humboldt squid having been observed hunting cooperatively . They are preyed on by sharks , other fish, sea birds, seals and cetaceans , particularly sperm whales . Squid can change colour for camouflage and signalling . Some species are bioluminescent , using their light for counter-illumination camouflage, while many species can eject
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1216-457: The flesh is most tender when cooking is prolonged with reduced temperature. In Greece or Cyprus it is served also with tzatziki , a Greek yoghurt, cucumber and mint dip. In Sardinia , squid are served with a sauce made from lemon, garlic, parsley, and olive oil. In Portugal , lulas are commonly eaten grilled whole, in kebabs (" espetadas ") of squid rings with bell peppers and onion, or stewed, stuffed with minced meat ("Lulas Recheadas");
1254-401: The funnel draws water into the mantle cavity via a valve. The squid uses the funnel for locomotion via precise jet propulsion. In this form of locomotion, water is sucked into the mantle cavity and expelled out of the funnel in a fast, strong jet. The direction of travel is varied by the orientation of the funnel. Squid are strong swimmers and certain species can "fly" for short distances out of
1292-594: The late Paleozoic ( Mississippian ), according to fossils of Syllipsimopodi , an early relative of vampire squids and octopuses. True squid diverged during the Jurassic, but many squid families appeared in or after the Cretaceous . Both the coleoids and the teleost fish were involved in much adaptive radiation at this time, and the two modern groups resemble each other in size, ecology, habitat, morphology and behaviour, however some fish moved into fresh water while
1330-422: The mantle cavity of a female. A ventral part of the foot has been converted into a funnel through which water exits the mantle cavity. The main body mass is enclosed in the mantle, which has a swimming fin along each side. These fins are not the main source of locomotion in most species. The mantle wall is heavily muscled and internal. The visceral mass, which is covered by a thin, membranous epidermis , forms
1368-457: The mouth; each appendage takes the form of a muscular hydrostat and is flexible and prehensile, usually bearing disc-like suckers. The suckers may lie directly on the arm or be stalked. Their rims are stiffened with chitin and may contain minute toothlike denticles. These features, as well as strong musculature, and a small ganglion beneath each sucker to allow individual control, provide a very powerful adhesion to grip prey. Hooks are present on
1406-604: The only parts of the squid that are not eaten are its beak and gladius (pen). The mantle can be stuffed whole, cut into flat pieces or sliced into rings. In Chinese and Southeast Asian cuisine , squid is used in stir-fries, rice, and noodle dishes. It may be heavily spiced. In China , Thailand , and Japan squid is grilled whole and sold in food stalls. Pre-packaged dried shredded squid or cuttlefish are snack items in Hong Kong , Taiwan, Korea, Japan, China and Russia, often shredded to reduce chewiness. In Japan, squid
1444-475: The water. Squid as food Squid can be prepared for consumption in a number of other ways. In Korea and Japan, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. The body ( mantle ), arms, tentacles, and ink of squid are all edible;
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