Squid
Squid is a cephalopod, which translates literally into "head with feet".
There are 350 species of squid, most of which are found in the
coastal waters of the Atlantic and Pacific oceans.
The body of the squid is cylindrical and its colour varies as it
adapts to its environment. Just like the nautilus, the cuttlefish
and the octopus, its ten sucker-bearing tentacles are fixed
directly to its head. The squid that is generally found on the
market measures from 30 to 40 centimetres, including
tentacles.
When attacked, the squid ejects a black liquid that shields it from
its predator's view. This same edible "ink" is also used in the
making of some paints.
The squid’s lean, white flesh has been popular for a long time in the Orient, in Europe and in North America. The edible parts, the tentacles and the pouch that forms its body, account for 80% of the animal.
Your METRO fishmonger carries squid fresh, frozen, or in brine.
- Squid is used in many Asian and Mediterranean recipes.
- The smaller the squid, the tenderer it is.
- It can be simmered gently in soups or fish stews and is delicious in paëlla or as a garnish on pizza.
- It is scrumptious deep fried, pan-seared a minute or two, or grilled on the barbecue.
Click here for shellfish cooking methods and more tips and suggestions !
 Stuffed Calamari |
 Squid Salad |
 Seafood Crêpes with Le Cru du Clocher |
 Fried squid rings |
 Calamari Fritti with Roasted Red Pepper Dip |
Squid is very high in protein and vitamins A, B6 and B12 and an important source of phosphorus and calcium.
Fresh shellfish should be prepared as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh squid
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1 to 2 days
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3 months
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Cooked squid
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1 to 2 days
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