Calamari

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.

To Buy:

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.

To Store:

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!

Cooking Tips:

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.

Find recipes with Calamari

Nutrition per Per serve:

Weight (grams):

160

Carbohydrates, g:

0.0

Fat (g):

1.9

Monosaturated Fat , g:

0.2

Niacin (B3):

Folic Acid:

Potassium:

Phosphorus:

Amines:

Low

Glutamates:

n/a

Energy (kJ):

525

Protein (g):

26.7

Saturated Fat, g :

0.6

Vitamin B1:

Iron, mg:

Zinc:

Magnesium:

Sodium:

Salicylates:

Safe/negligible amount

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.