Generality
Squid are fishery products widely spread all over the planet, quite similar to squid but classified by modern systematics in a totally different way.
Of course, European squid are NOT the only edible ones; in fact there are many others, also belonging to different Family, Subfamily, Genus and Species. An example is that of the Dosidicus gigas (also called "red devil"), one of the most voracious marine creatures studied by scientists; these specimens reach exponentially larger sizes than the European ones and their fishing is a considerable source of livelihood for Chile, Mexico and Peru. An "other well known squid species is the"Alloteuthis media (or squid) widespread both in the Mediterranean and in the north-eastern Atlantic.
The giant squid is NOT included among the squid object of ordinary fishing.
Description
Squid possess all the characteristics of cephalopod molluscs. They have a head equipped with a brain, eyes, "beak" mouth and tentacles; this is linked to a pouch-shaped body that contains a shell and protects the organs responsible for digestion and reproduction.
The body of the squid is conical, provided with a pen or gladius of transparent chitin, thin and long; externally there are two triangular side fins. The upper skin pigment fluctuates from pink to purplish reddish (which fades upon death) with dark speckles, while the lower one is light. The head is equipped with 10 tentacles (2 of which are long indispensable for hunting) equipped with suction cups.
The European squid does not exceed half a meter in length for a weight of about half a kilo.
Habitat, reproduction and fishing of squid
The squid live on bottoms of different kinds, basically rocky, sandy or covered with posidonia; the bathymetry is variable but these animals require rather low temperatures. During reproduction (generally in winter and / or spring, depending on the area) they go back up towards the coast and are easier to capture. For the rest of the year, the squid remain at almost abyssal depths. The only areas in which squid are always available, even near the coast (probably due to the nature of the currents, food availability, water temperature and to the conformation of the seabed) are some sections of the major islands. The squid have mainly nocturnal habits; in the hours of darkness they hunt and rise further to the surface.
Squid feed on fish, crustaceans and other molluscs. They are excellent predators and some even engage in cannibalism.
Squid fishing can be done in several ways; the amateur one is mainly summarized in bottom fishing and slow trolling. As far as professional fishing is concerned, however, the most fruitful is certainly the technique with trailed or trawled nets during the breeding season.
European squid VS squid: differences
In addition to the enormous difference in size for adult specimens (the squid can reach and exceed 10 kg in weight), there are some morphological differences that are rather difficult to grasp between squid and squid.
The small discrepancies are identifiable in: color, fins and feather or gladius. While the squid is darker and is characterized by large triangular membranes which, from mid-body, reach the vertex of the trunk, the squid is lighter and has much shorter ones that cover only the extremity at the vertex. The feather or gladius of the squid is thinner than that of the squid, especially in the central portion.
Squid gastronomy
Squids are fishery products with a notable gastronomic value. The baby squids (Alloteuthis media) constitute the Species which, by definition, remain small in size and are highly suitable for frying; alternatively, even the young specimens of Loligo vulgaris they lend themselves to the same purpose. The fried baby squid, contrary to what many claim, should not be cooked whole. Certainly, the accuracy in cleaning is not comparable to that of larger squid; however, removing the pen or gladius and the eyes is the best method to obtain a good culinary result. The pen or gladius has a decidedly tactile impact on chewing. not very pleasant, while the eyes and viscera, during cooking, tend to break freeing the melanin from the ink; the result is a fried with a black color and a not very crunchy consistency.
The largest squid, on the other hand, must be carefully deprived of the mouth, eyes, often also of the skin that covers the body and of the viscera; the latter can be easily removed by separating the head from the trunk and emptying the cone. Once cleaned, the calamari are destined for: boiling for cold seafood salads, for incorporation in the accompanying sauces for first courses (pasta and polenta), for the formulation of risottos, for the packaging of soups, etc. The squid are excellent. in white, with tomato sauce or with other bases such as parsley, rocket and basil pesto.
Stuffed squid
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Nutritional characteristics
Squids are low-energy foods of animal origin, which is why they are ideal in the context of a low-calorie diet.
Calories are mainly provided by high biological value proteins, fats are deficient and cholesterol is within the average values. There are glucose traces that do not significantly affect the total energy of the food. The fiber is NOT present.
From the saline point of view, there is no shortage of: sodium, potassium, calcium and phosphorus; as far as vitamins are concerned, on the other hand, the content of Niacin (vit. PP) is appreciable and some equivalent retinol (vit. A) emerges.
Squids are therefore also suitable for diets against metabolic diseases, whether they affect the lipid profile, whether they concern glycemic balance or blood pressure.
Nutritional values
Nutritional Composition of Squid - Reference Values of the INRAN Food Composition Tables
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