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Squid is a popular food in many parts of the world.
In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari" (singular "calamaro"), which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid (fried calamari).[1]
Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.
In North America, it is a staple in seafood restaurants. It is served as an appetizer, garnished with parsley, or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, and olive oil are used. In the United States, government and industry worked together to popularize calamari consumption in the 1990s.[2]
In Lebanon, Syria and Turkey it is served with tarator, a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon.
In South Africa, Australia and New Zealand fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used. When offered for sale as whole fresh animals, the term Calamari should only be used to describe the Northern and Southern Calamari (Sepioteuthis spp.), however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.
The body (mantle) can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are edible; the only parts of the squid that are not eaten are its beak and gladius (pen).
The word calamari is the plural form of the Italian word for squid, calamaro. Similar forms are used in other languages, such as καλαμάρι kalamári (Greek), kalamar (Turkish), calmar (French), kalmari (Finnish), calamar (Spanish).
The name derives from the Late or Medieval Latin calamarium (cf. Greek καλαμάριον kalamarion), "pen case" or "ink pot", itself from the Latin calamarius, "pertaining to a writing-reed" and its feminine form calamaria (theca), after the resemblance in shape and the inky fluid that squid secrete; calamarius in turn derives from the Greek κάλαμος kalamos meaning "reed," "tube" or "pen".[1][8][9][10][11][12][13]
Allergies to calamari can occur.[14] As with other molluscs, the allergen is probably tropomyosin.[15]
Fried calamari: battered, deep-fried squid
Chinese-style fried baby squid
Japanese Ikameshi
Japanese Ika Sōmen (squid noodle)
Japanese Ika to satoimo no nitsuke (イカとサトイモの煮付け) (boiled squid and taros with soy sauce and sugar)
Japanese Ika no shiokara
Squid steaks, uncooked
Canned squid
Squid jerky
In episode 484: "Doppelgängers" of This American Life (January 3, 2014), Ira Glass reported on the serving of imitation calamari, actually made of pork bung (hog intestines and rectums), unbeknownst to customers.[16]
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