Cephalopods - (Calamari Squid)

Product Description

Flesh is translucent to white. Northern Calamari’s have a light, subtle taste and a high recovery rate, and are firm yet tender. Flavour is mild. With low to medium oiliness and dry. To 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. Thondi Squid is popularly served as deep fried rings (often called “calamari”). Squid 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. Stuffing squid is a versatile method of preparation. Due to its texture, squid is also suitable for casseroling. Tenderise squid and cuttlefish with raw papaya or kiwifruit in milk 2–4 hours before cooking.