Healthy Food Database
Calamari
Calamari are soft-bodied cephalopod molluscs, the most common types in Australia are Southern calamari and Northern calamari. Calamari average 150g and 14cm long.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Mollusc
In Season:
all year
To Buy:
Sold fresh or frozen whole, in tubes or ring form. Fresh tubes or rings should be white and without any brown markings with a pleasant sea smell.
To Store:
Wrap in plastic wrap or store in an airtight container. Keeps up to 3 days in the refrigerator or you can freeze for up to 3 months.
Tips & Tricks:
Some cooks recommend marinating briefly in kiwi fruit to tenderise the calamari - acidic marinades with lemon or vinegar cook it and make it tough.
When dining on calamari enjoy it free of batter and not deep-fried as this takes away from most of it's health benefits!
Cooking Tips:
Cook very quicky over a high heat or slowly in a casserole. Cut into flat pieces and score on the inside, coat in sea salt and cracked black pepper. Sear very quickly over high heat on a barbecue or chargrill.
Nutrition per Per serve:
Monosaturated Fat , g:
0.2
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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