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Calamari - Calamari (Squid) 2.5 lbs Calamari (Italian for squid) has long been an international delicacy especially in Asia and the Mediterranean. The sweet tasting, mild meat of the calamari has a firm texture and is highly versatile so it lends itself well to a variety of mouthwatering calamari recipes. Squid are low in fat as well as an excellent source of protein. Each package of our premium calamari has been cleaned and is cartilage free, so you get the maximum amount of meat for your squid recipes. Stuffed with fresh vegetables, sliced into rings and grilled with olive oil, or included in your favorite calamari recipes, you'll delight in this world class taste temptation. <B>Item Details and Quality:</B> The premium calamari you'll receive from Gorton's Fresh Seafood is processed from fresh Loligo squid and contains approximately 65% tubes and 35% tentacles. Each calamari tube is approximately four to seven inches in length.Squid are cephalopods, a relative of mollusks including the octopus. Squid, however, have two more arms than the octopus. With a head, eyes, ten tentacles, and a mantle that contains an ink sac, calamari zip around the ocean propelled by a siphon type maneuvering system.Ever wonder about the myth of the giant squid? It is actually true! Squid have been documented at lengths up to 70 feet. However, these shy creatures are normally only seen after they have died and washed ashore.Your cleaned calamari will arrive frozen, tray packed, and sealed in a plastic bag with delightful calamari recipes. Why frozen instead of fresh? Freezing squid is actually beneficial because it tends to soften the sometimes very firm muscle fibers. After freezing, calamari becomes more tender and flavorful.Dice the squid tubes and tentacles and add them to your favorite soup or stew. Tentacles can also be chopped for use in casseroles or seafood stuffing. You might want to slice the calamari tubes into rings and deep fry for a delightful appetizer or entr'e. |
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Available from Amazon Price: $40.95 Updated on 11-30-2008.  |