How to select a high quality squid steak? The meat is firm yet tender and cooked squid is mild and has a subtle sweetness. White raw squid meat indicates high quality and should carry a slight sea-borne aroma if it was correctly handled and processed. The steaks should be out of the membrane. What are the culinary uses for squid? Squid is a popular seafood item and broadly used fresh, whole–frozen, cleaned-frozen, frozen tubes, frozen rings, steaks, strips and tentacles. Value-added squid products include breaded and un-breaded strips, stuffed, canned, dried and smoked. The squid ink is used in a variety of ethnic dishes. While fried calamari continues to reign at foodservice as an appetizer, many chefs are exploring culinary preparations with calamari steaks as an entree, grilled, sautéed, or breaded, with a variety of spices, herbs and sauces. The light, mild flavor make them perfect to serve as a main entrée or as a hors d’oeuvre. What are the different species? Squid are cephalopods; more than 300 species inhabit the world’s oceans. The domestic supply are Loligo opalescens, a 3 to 5 inches long squid, Loligo pealei a bit larger, ilex illecebrosus, an 8 to 12 inches long squid and Dosidicus gigas, the largest at 50 to 70 inches long. The difference between the meat and species are practically indiscernible when it comes to culinary purposes. What are the health benefits to eating squid? Squid or calamari is an affordable option for the health conscious consumer. It is low in calories, contains no saturated fat and is 80 percent natural protein. When squid is correctly frozen, it will maintain all their nutrients. More specifically, the fastest this process is done, the higher the quality of the meat. Freezing properly maintains the integrity and nutritive properties of the squid, also avoiding the development of any bacteria. How to know you’re getting the best… Choose BelOcean brand!             © Belocean Corporation S.A. 2008