Calamari vs. Squid: Differences in Preparation and Taste

Despite the widespread perception, calamari and squid are different things. Although both belong to the same family of organisms, the way they are prepared and the taste experience they offer can significantly vary. In this article, we will explore the distinctions between calamari and squid, their preparation methods, and how to achieve the best taste, texture, and tenderness for each.

Understanding Calamari and Squid

Calamari is the Italian term for squid, much like how the word 'tomato' in English and 'pomodoro' in Italian refer to the same fruit. The squid marketed under the calamari label is often easier to sell due to its more appealing name than simply calling it 'squid'. Just as there are other cheese products that sound more appealing, such as ricotta, calamari is a name that captures the attention of customers.

The term 'calamari' can refer to different parts of the squid, such as the tentacles and the body sections. Typically, calamari is prepared by breaded and fried in oil, although sometimes it is left plain. One of the best experiences with calamari was at St. Martin, where tiny squid, barely long enough to be cut into more than three sections, were battered with rice flour and quickly deep-fried to perfection.

The Original Calamari: Loligo vulgaris

The original and classic calamari comes from the species Loligo vulgaris, a species that lives in the Mediterranean, particularly around Italy. This species is part of the family Loliginidae, alongside several other Loligo species and even other genera like Sepioteuthis, which is also good eating. While strictly speaking, calamari should only denote L. vulgaris, it is widely and rightly applied to other loliginids, as their flavor and texture are quite similar.

Other Commercially Harvested Squids

Other commercially harvested squids belong to the family Ommastrephidae, which is in a different suborder from the loliginids. Species like Nototodarus and Todarodes are generally bigger, tougher, and not as flavorful as loliginids. While these squids can also be passed off as calamari, they offer a different taste and texture experience.

The Italian word for squid is "calamari." Let's congrats the winners by the way!

Key Differences

The primary differences between squid and calamari are related to their origin, texture, and price. Squid is generally less expensive and tends to be tougher and has a firmer texture. Some key market varieties of squid include Nototodarus gouldi, also known as Goulds squid, and other species belonging to the genus Teuthoidea. On the other hand, calamari, typically from the genus Sepioteuthis, is more tender and more expensive.

Preparation Techniques

The way calamari and squid are prepared can greatly impact their texture and taste. Calamari is often breaded and fried, which helps to soften its texture and brings out a crispy exterior. For squid, especially the tougher varieties, a quick cooking method such as steaming or pan-frying can help to achieve the desired tenderness. Here are a few preparation tips:

Calamari: Breading and frying can enhance the texture, ensuring a crispy exterior with a tender interior. Squid: Try steaming or pan-frying to achieve a consistent texture. A more gentle cooking method can prevent the squid from becoming too tough.

Conclusion

While calamari and squid share a biological connection, they differ in taste, texture, and preparation. Understanding these differences can enhance your culinary experience. Whether you opt for the firm yet tender calamari or the more robust squid, there's a way to prepare both to achieve the best taste and texture. Happy cooking!