Your Essential Guide to Squid
For most of the 20th century, Americans wanted nothing to do with squid. It was bait, not dinner. Mediterranean and Asian communities were the exception, but the mainstream market wasn't buying. That changed in the late 1970s, when federal programs encouraged fishermen to target abundant, underutilized species like squid and urged restaurants to put them on menus.
"Some of the great things about eating squid are that it has no bones, has a good, firm texture, cooks fast, and is very versatile," says Robert DiGregorio, Fulton Fish Market's Head of Quality Control. DiGregorio has watched squid go from overlooked bycatch to a menu staple and is now sharing everything you need to know about squid as a food.
- What is Squid?
- What Does Squid Taste Like?
- Types of Squid
- Squid vs. Octopus: What's the Difference?
- How to Buy Squid
- How to Cook Squid
What is Squid?
Squid, sometimes called calamari in food settings, are cephalopods related to octopus and cuttlefish. They have ten tentacles, a torpedo-shaped body, and no bones or shell. Two of their tentacles are longer and used to snag prey.
What Do Squid Eat?
Squid are aggressive, fast-moving predators that feed on small fish, such as sardines and herring, as well as shrimp, crabs, and even other squid. Squid, calamari, calamaretti, ika: this animal goes by many names depending on who's cooking it.
What Does Squid Taste Like?
Squid has a clean, light flavor with a firm, springy chew when properly cooked. Rather than asserting a strong taste of its own, squid absorbs the character of whatever sauce, marinade, or seasoning surrounds it. That neutral foundation is what makes calamari so adaptable across cuisines, from Italian fritto misto to Korean stir-fry.
Types of Squid
Hundreds of squid species inhabit the world's oceans, including legendary deep-sea giants. Giant squid (Architeuthis dux) and colossal squid (Mesonychoteuthis hamiltoni) have fascinated scientists and storytellers alike, but neither species is harvested for food. The squid you'll actually find at the fish market come from a much smaller handful of commercial species:
- Longfin squid (Loligo pealeii) is the primary species sold fresh in American markets. Available year-round with peak landings in spring and fall, longfin squid are wild-caught using bottom trawls from Georges Bank to Cape Hatteras. Rhode Island alone averages 22 million pounds annually, earning it the nickname "Squid Capital of the World."
- Shortfin squid (Illex illecebrosus) inhabit deeper offshore Atlantic waters with a shorter wild-caught commercial season running from summer through early fall. Nearly all shortfin is processed for frozen markets rather than sold fresh due to their short fresh shelf life.
- Market squid (Doryteuthis opalescens) is the Pacific counterpart to longfin and California's largest commercial fishery by volume. Market squid season runs year-round along the West Coast. Fishermen on boats and piers use bright lights to draw these squid to the surface at night.
- European squid (Loligo vulgaris), also called calamaretti, ranges from the North Sea to West Africa. Prized in Spanish and Mediterranean cooking, European squid is wild-caught year-round using jigs and trawls.
- Firefly squid (Watasenia scintillans) is a bioluminescent species that glows blue in Japan’s Toyama Bay. Known as hotaru-ika, firefly squid is a Japanese delicacy typically served boiled or as sashimi.
Squid vs. Octopus: What's the Difference?
Both squid and octopus are cephalopods. Squid have ten arms and a streamlined body built for open-water speed, while octopus have eight arms and a soft, rounded body suited for crawling along the seafloor. In the kitchen, squid has a firmer, chewier bite, while braised octopus becomes very tender. Squid cooks in minutes, while octopus typically needs a long, slow braise.
Is Squid Healthy?
Squid is one of the most nutritious seafood options commonly available. According to the USDA, a 3.5-ounce (100g) serving of raw squid contains about 16 grams of protein and under 100 calories, with 1g of total fat. Squid is also rich in vitamin B12, selenium, potassium, and choline, a nutrient linked to improved brain function and reduced inflammation.
"People don't realize how good squid is for you," says DiGregorio. "Low in fat, high in protein, loaded with nutrients. It deserves a spot in everyone's weekly rotation."
Is Squid Sustainable?
Yes, most squid is sustainable for commercial fishing and eating. Most squid species live only up to two years and replace their entire population annually, making them naturally resilient to fishing pressure. U.S. squid fisheries are federally managed, and none of the commonly sold squid species are considered overfished.
How to Buy Squid
Squid is sold in several formats, each suited to different cooking styles:
- Whole squid requires cleaning but offers the most flexibility for stuffing, grilling, or slicing to your preferred size.
- Tubes are the cone-shaped trunks of the squid, sold pre-cleaned and ready to stuff, grill, or slice into rings. This is the most popular format for home cooks.
- Tentacles are often sold together with the tubes, cleaned and ready to cook.
- Calamari rings are pre-cut cross-sections of the tube, ready to bread and fry straight out of the package.
- Calamari steak is a thick slab cut from larger squid species, best grilled or pan-seared like a fish fillet.
- Tinned squid is a staple of Spanish and Portuguese pantries, great for quick pastas, salads, and snack boards.
"When you're buying fresh squid, signs of true freshness are everything," says DiGregorio. "The flesh should be firm and white, not pink or slimy. Good squid smells clean, like the ocean. If there's any off smell, walk away."
Because squid is highly perishable, much of the squid sold in the U.S. is flash-frozen shortly after harvest. This locks in quality and flavor, making frozen squid an excellent choice that tastes the same as if it were just harvested. When buying frozen calamari, look for squid that was frozen at sea or immediately after landing. Thaw overnight in the refrigerator before cooking. You can learn more about this in our fresh vs. frozen seafood blog.
At Fulton Fish Market, our squid is wild-caught and sourced from trusted fisheries. As one customer, Gma, reviewed:
"I ordered squid (which was very nicely cleaned)... Everything was fresh and amazingly good!"
How to Cook Squid
When cooking squid, one rule matters above all else: cook squid either very fast over high heat or slowly under low heat. Anything in between turns the texture tough and rubbery. Frying, grilling, and sautéing are the most popular quick cooking methods. Stuffing and braising suit longer cooking methods. Squid's ability to take on surrounding flavors makes it very adaptable across cuisines.
Our Favorite Squid & Calamari Recipes
Ready to cook calamari? These three recipes cover the range, from a crispy appetizer to a light summer meal.
Fried Calamari Recipe with Dipping Sauce Recipe
Buttermilk-marinated calamari rings fried golden and crispy, served with a tangy dipping sauce.
Lightly charred squid tossed with parsley and fresh lemon. Ready in under 30 minutes.
Italian-style grilled squid with tomatoes, garlic, and lemon. From grill to table in 30 minutes.
FAQs
What does squid ink taste like?
Squid ink has a salty, faintly mineral flavor with a subtle earthiness. It's used as a black coloring and flavoring agent in pasta, risotto, sauces, and bread. A small amount adds depth and a striking dark color without overpowering a dish.
Why is squid called calamari?
American chefs knew the word "squid" was a tough sell, so they borrowed squid’s Italian name, "calamari," to sound more like something you'd order at a nice restaurant instead of fishing bait. Fried calamari became one of America's most popular appetizers practically overnight.
Is squid wild-caught or farmed?
Virtually all squid sold in the United States is wild-caught, with no notable farming activity due to their abundance and accessibility in the wild.
Are cuttlefish squid?
Cuttlefish are different from squid, but are close relatives. Cuttlefish have broader, flatter bodies than squid and feature an internal shell called a cuttlebone. Cuttlefish meat is slightly more tender with a comparable flavor. They appear more frequently in European and Asian markets, while squid is the dominant cephalopod in American seafood cases.
How big is the largest squid ever recorded?
The largest giant squid measured by scientists stretched almost 43 feet (13 meters) long, according to the Smithsonian. The heaviest squid on record is a colossal squid captured in 2007 that weighed 495 kg (1,091 lbs) and is now displayed at Te Papa museum in New Zealand.
Squid in myth and legend
Sailors have been telling stories about monstrous squid for centuries. Norse legends described the Kraken, a squid so massive it was mistaken for an island and capable of pulling entire ships beneath the waves. Ancient maps marked uncharted waters with squid tentacles rising from the ocean. Jules Verne's Twenty Thousand Leagues Under the Sea cemented the giant squid in popular imagination, and that image has never fully faded. The reality of squid is less dramatic but no less fascinating. Scientists didn't film a live giant squid in its natural habitat until 2012, and a live colossal squid wasn't captured on camera until 2025.
