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Squid

Also indexed as:Calamari
Squid: Main Image

Buying Tips

Quality squid is easy to tell. It smells like the ocean, never strong or fishy. It looks shiny and firm, not saggy and deflated. The membrane covering the squid is gray, not purple or pink.

Varieties

The three North American food species are the Atlantic shortfin, Atlantic longfin, and the Pacific California (Monterey) squid. The longfin is larger, but all three have similar taste and texture. Giant squid from Mexico and Argentina are usually available as frozen tenderized steaks. Squid caught in U.S. waters often appear in markets frozen, and are then thawed, but they can also be bought fresh. Freezing does not harm squid and may be a benefit, as it tends to soften the sometimes very firm muscle fibers.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.

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