Calamari is one of the most popular seafood dishes in the world. It’s also spelled calamari, which is a common misspelling that some people don’t know. Calamari is squid, while cuttlefish are more closely related to octopus.
They share many similarities including their textures and flavors. Both types of seafood taste great when deep fried, but they also have some differences.
This blog will explore how calamari and cuttlefish are different from each other, what they’re usually served with, and some recipe ideas on how to cook them both.
What is calamari?
Calamari is a type of seafood that falls under the heading of squid. Squid can be served raw, grilled, boiled, fried, or baked. It has a chewy flesh and no bones. When cuttlefish is fried, it tastes similar to calamari.
Squid can come from many different types of squid including long-finned common squid and short-finned squid. The different varieties will have a slightly different taste. Squid is usually sautéed with garlic or cooked in an Italian sauce with tomatoes and fresh parsley.
What is cuttlefish?
Cuttlefish is a type of cephalopod mollusk, which means it has a hard outer shell and ten arms. It’s also closely related to octopus. This fish lives in the ocean and is usually found in warm waters, such as the Mediterranean Sea or the Caribbean Sea.
Cuttlefish can be cooked like calamari with a few minor changes. The biggest difference between the two seafood is that cuttlefish has more of an earthy flavor than calamari does.
Another key difference is that cuttlefish has a shorter shelf life than calamari does and needs to be frozen immediately after catching it. Cuttlefish ranges from $3-4 per pound and is often sold with its head and ink sac still intact.
The differences between calamari and cuttlefish
Both calamari and cuttlefish are related to squid. Cuttlefish, which are also sometimes called sepia, are in the same family as octopus. Calamari is more of a generic term for squid.
Cuttlefish have a slightly different texture than calamari. They’re chewier and have a bite that is stronger than calamari, which has a softer texture that’s similar to rubber.
The difference between their flavors comes from their muscles and organs which have a stronger flavor than the exterior of the seafood.
Cuttlefish can be cooked with a variety of sauces, but they don’t need to be fried before being eaten. Calamari needs to be fried until it turns white on both sides before you can enjoy it.
Cooking calamari
First, let’s talk about some tips for cooking calamari.
1. Clean the calamari by removing the insides and tubes while leaving the skin intact.
2. Make sure your squid is thoroughly dried to avoid splatter while frying. The excess moisture will cause the squid to stick to the pan and break up easily.
3. Calamari is usually fried or baked with a coating of bread crumbs, seasoned salt, and black pepper.
4. It can also be boiled in a spiced water for about five minutes before frying or baking to make it tenderized and juicy.
Cooking cuttlefish
Cuttlefish are typically cooked in two ways. You can either fry it in a pan or bake it in the oven. When frying, cuttlefish is usually coated with flour and deep fried in oil. When baking, cuttlefish is best when breaded and baked in the oven at 350 degrees Fahrenheit for about 20 minutes.
Conclusion
Calamari is a type of seafood that is popular in many different cultures. It is often served in a hearty dish with pasta, or in salads.
Cuttlefish are similar to calamari, but they are much thinner, so they are best for salads. Both are great in soups, stews, and sauces. The differences between calamari and cuttlefish are their textures, taste, and their cooking methods.
