![\"northern](\"https:\/\/australiantropicalfoods.com\/wp-content\/uploads\/2008\/07\/northern-calamari.jpg\" "\\"northern")
<\/a><\/p>\nSquids have a light, subtle taste and a high recovery rate, and are firm yet tender. Cuttlefish flavour is mild.
\nTo produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Their ink can darken sauce or colour pasta, and they can be used on skewers and in tempura and pasta sauces.
\nSquid is popularly served as deep fried rings (often called calamari). The squid is sliced into rings, or kept flat and scored diagonally, crumbed, deep fried and served with tartare sauce but try chilli jam instead.
\nSquid can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind.
\nStuffing squid is a versatile method of preparation. Olives, onion, parsley and breadcrumbs make a good base then the options are endless. Poach in a court bouillon for added flavour and serve with capsicums, capers, fennel, tapenade and a reduction sauce of the squid ink, if desired. Due to its texture, squid is also suitable for casseroling.
\nCuttlefish requires quick cooking if the flesh is not to become tough. It can be stuffed and grilled whole<\/p>\n
Tenderise squid and cuttlefish with raw papaya or kiwifruit in milk 2-4 hours before cooking.<\/p>\n
Oiliness<\/strong> Low to Medium Suggested Wines<\/span> Cooking Ideas<\/p>\n \n When Caught<\/p>\n Cuttlefish: year round Important Features<\/p>\n
\nMoisture <\/strong>Dry
\nTexture<\/strong> Firm
\nFlesh Colour <\/strong>Translucent to white
\nPrice <\/strong>These are low-priced molluscs. Calamari is higher priced than others, with Gould s squid the lowest priced.
\nEdibility <\/strong>Flesh of the mantle, fins, arms and tentacles, Ink, used in soups and great for colouring and flavouring Spanish-style risotto and pasta Heads of small squid, which can be used for dishes such as seafood marinara and in salads<\/p>\n
\nSquid rings with tartare sauce are best accompanied by a youthful riesling.
\nWith squid served seared and spicy, offer full-flavoured chardonnays to combat the forcefulness of the tamarind, sugar and lime mixture.
\nSubtle wines such as colombard or chenin blanc complement cuttlefish.<\/p>\n\n\n
\n Bake<\/td>\n \u00a0<\/td>\n Deep Fry<\/td>\n<\/tr>\n \n Grill\/barbecue<\/td>\n Poach<\/td>\n Raw<\/td>\n<\/tr>\n \n \u00a0<\/td>\n \u00a0<\/td>\n \u00a0<\/td>\n<\/tr>\n \n Shallow Fry<\/td>\n \u00a0<\/td>\n Steam\/microwave<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
\nGould s squid & southern calamari: year round, with peak supply of Gould s squid from February through May
\nNorthern calamari: year round, with peak supply over winter. Various fishery closures occur.
\nSquid: year round<\/p>\n