Squid has thin, mild flesh compared with octopus and cuttlefish, which have thicker, more flavorful meat like that of crab or lobster. Unlike fish and shellfish, raw squid meat is smooth and firm. When prepared properly, calamari becomes tender and absorbs the flavors it’s cooked with. Otherwise, it can become chewy and bland.Common cooking methods include grilling, broiling, and deep frying for just a few minutes. For tender calamari, squid should be cooked either for a very short time, or for a long time over low heat.
Size Description |
||
|---|---|---|
| Large |
6 to 10 pcs |
|
| Medium |
10 to 20 pcs |
|
| Small |
20 to 40 pcs |
|
Nutrition Facts |
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|---|---|---|
| Size: 100g Calories 92(From Fat 12) | ||
| Amount per serving | ||
| Fat |
1.4 g |
|
| Saturated Fat |
0.4 g |
|
| Cholesterol |
233 mg |
|
| Sodium |
44 mg |
|
| Protein |
16 g |
|
| *Percent Daily Values are based on a 2,*** calorie diet. Your Daily ****** *** be higher or lower depending on your calorie needs. | ||
