Healthy Food Database
Calamari are soft-bodied cephalopod molluscs, the most common types in Australia are Southern calamari and Northern calamari. Calamari average 150g and 14cm long.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Mollusc
Sold fresh or frozen whole, in tubes or ring form. Fresh tubes or rings should be white and without any brown markings with a pleasant sea smell.
Wrap in plastic wrap or store in an airtight container. Keeps up to 3 days in the refrigerator or you can freeze for up to 3 months.
Tips & Tricks:
Some cooks recommend marinating briefly in kiwi fruit to tenderise the calamari - acidic marinades with lemon or vinegar cook it and make it tough.
When dining on calamari enjoy it free of batter and not deep-fried as this takes away from most of it's health benefits!
Cook very quicky over a high heat or slowly in a casserole. Cut into flat pieces and score on the inside, coat in sea salt and cracked black pepper. Sear very quickly over high heat on a barbecue or chargrill.
Nutrition per Per serve:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
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