Gould's Squid


Squids have a light, subtle taste and a high recovery rate, and are firm yet tender. To produce tender cephalopods, cook them quickly (for less than 2 minutes) over a high heat, or slowly simmer or braise. Squid is popularly served as deep fried rings (often wrongly called “calamari” as that is a species in its own right). Squid an be sliced into rings, or kept flat and scored diagonally, crumbed, deep fried and served with tartare sauce—but try chilli jam instead. Squid can be coated in sea salt and cracked black pepper, seared very quickly on the barbecue over a high heat, and served with a mixture of lime juice, palm sugar and tamarind.Stuffing squid is a versatile method of preparation. Olives, onion, parsley and breadcrumbs make a good base—then the options are endless. Poach in a court bouillon for added flavour and serve with capsicums, capers, fennel, tapenade and a reduction sauce of the squid ink, if desired. Due to its texture, squid is also suitable for casseroling.Cuttlefish requires quick cooking if the flesh is not to become tough. It can be stuffed and grilled whole with rice and mediterranean flavours or shaved and served as a garnish or in a warm salad. You can tenderise squid with raw papaya or kiwifruit in milk 2–4 hours before cooking.

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Nutrition Information

(average quantity per 100g)

328* (78* Calories)
16.7* g
104 mg
FAT, TOTAL: 1.0 g
Saturated: 42% of total fat
Trans: na
Polyunsaturated: 51% of total fat
Omega 3: na
Alpha-linolenic Acid: 16 mg
Docosahexaenoic Acid: 289 mg
Eicosapentaenoic Acid: 71 mg
Omega 6: na
Monounsaturated: 7% of total fat
Sugars: na
SODIUM: 285* mg


Stock status overview

More information on fish.gov.au