Calamari: The Dish’s Tradition and Spread
Calamari, also known as squid, is a popular food in many parts of the world. Most restaurants in Europe and North America choose to call squid by its Italian name, calamari, particularly since calamari sounds more palatable, fancier, and even more exotic.
As a ten-armed member in the mollusk family, squid is related to the octopus and cuttlefish. Like the octopus, this sea animal maintains a defense mechanism which discharges a dark ink into the water if it perceives danger. The meat of the squid has a firm, slightly sweet and nutty flavor. While the squid can range in size up to 80 feet, the most common size for eating is less than 12 inches.
Although calamari is customarily presented as a fried dish, there are other appropriate preparations. The fried presentation focuses primarily on the animal’s tentacles. They are sliced to form rings, then dipped in batter of breadcrumbs, spices, or herbs before frying in fat or oil. Other parts of the squid are edible and many dishes make use of the animal’s firmer head or body. The ink from the squid can be used to flavor and color the various marinades and sauces. The internal organs are occasionally used in the finished product as well. This type of presentation is thought to have originated along the Mediterranean coast of Europe, but is also quite popular as an appetizer in most parts of the world.
Other preparations include pasta and paella dishes that feature steamed or grilled squid. In many Mediterranean cultures, baked stuffed calamari is a popular delicacy. Panfried, boiled, or stir-fried are among the more prevalent calamari dishes, as well. Italian restaurants serve fried calamari with marinara sauce or topped with Parmesan cheese. Traditional Korean and Japanese presentations center on uncooked squid, usually in Sushi dishes, atop salads, or just with rice. Scandinavian recipes generally call for raw cuts of squid, as well, especially the tentacles. Connoisseurs of seafood typically claim that raw preparations are best to absorb the true essence of the meat, arguing that cooking and frying the squid destroys its vital characteristics. Since squid is so very delicate, its flavor can also be overpowered.
Free of saturated fats and low in calories, squid is considered a very healthful food, particularly on its own. Packed with a number of helpful omega-3 fatty acids, squid is considered by many to improve overall health and reduce the risks of certain cardiovascular disorders. Generally, steaming and grilling are the optimal ways of preparing calamari in order to preserve its many health benefits.
