Squid - Fresh, Wild, USA, Tubes and Tentacles (1lb)
Squid, often called calamari, has tender flesh and mild flavor that is similar to cuttlefish. Squid easily picks up the flavor of what it’s being cooked in, which makes it well suited for marinades. The quick-cooking high heat methods of grilling, sautéing, or deep frying are best; as squid can become tough if overcooked. One of the most common methods of preparing squid is frying, and it has been a popular choice in restaurants since 1975.
- Our squid is typically wild-caught in the waters of Rhode Island.
- Squid is Rhode Island's top landed seafood with more than 119 Rhode Island fishing vessels bringing in an average of twenty-two million pounds each year.
- Rhode Island is known as the “Squid Capital of the World.”
- Squid’s entire population replaces itself annually and can handle a relatively high amount of fishing pressure.
- Squid are cephalopods closely related to octopus and cuttlefish.
- The shape of the squid makes it ideal for stuffing.
Calories
150
Protein (g)
15
Serving Size
3 oz
Sodium (mg)
260 | 11
Calories from Fat
N/A
Saturated Fat
N/A
Cholesterol (mg)
220 | 73
Total Carbohydrate (g)
7 | 2
Calcium
4
Total Fat (g)
6
Iron
5
Vitamin A
0
Omega 3 (mg)
549
Vitamin C
6
Potassium
240 | 7
Calories:
150
Serving Size:
3 oz
Calories from Fat:
N/A
Cholesterol (mg)
220 | 73
Calcium
4
Iron
5
Omega 3 (mg)
549
Potassium
240 | 7
Protein (g)
15
Sodium (mg)
260 | 11
Saturated Fat
N/A
Total Carbohydrate (g)
7 | 2
Total Fat (g)
6
Vitamin A
0
Vitamin C
6
Info Source: New York Seafood Council
To make restaurant-quality squid at home, cut into rounds and marinate in lemon juice for about 30 minutes to tenderize it. Then simply coat in breadcrumbs and fry in hot oil for 2-3 minutes.