SQUID- 5-8" ILLEX TUBES & TENTACLES, FROZEN (2.5 LBS)
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5-8" SQUID ILLEX TUBES & TENTACLES - 2.5 LBS RETAIL PACKED FROZEN
"Calamari"
Flavor Profile
Cooked squid is mild and has a subtle sweetness. The meat is firm yet tender. Edible parts of the squid include the arms (tentacles), the mantle (tube) and the fins (wings). Squid ink is often used to make black pasta.
| Calories: | 92 |
| Fat Calories: | 13 |
| Total Fat: | 1.4 g |
| Saturated Fat: | 0.4 g |
| Cholesterol: | 233 mg |
| Sodium: | 44 mg |
| Protein: | 16 g |
| Omega 3: | 0.49 g |
Cooking Tips
The secret to tender squid is to cook it either quickly or for around 30 minutes. Rings can be battered and fried; mantles can be stuffed and baked in a sauce. Don’t overcook, or squid will turn as tough as a pencil eraser (a couple of minutes are usually enough). If you do overcook, keep cooking for 20 minutes more, and it will become tender again. Braised or baked squid should be cooked this long anyway.
Cooking Methods
- Bake
- Fry
- Saute
Origin
Argentina, China, India, New Zealand, Peru, Taiwan, United States
