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Southern Calamari
(Sepioteuthis australis) Photographs
and Information
Southern calamari are short lived and quick growing and live for about 18 months.
They mature at 12 months of age at a mantle length of about 16cm. They can
reach a mantle length of 38cm and weight up to 2.1kg.
Southern Calamari feed on prawns (shrimp) and
fish. They feed voraciously when
aggregating, often eating small calamari.
Jigging is the only commercial fishing method that specifically targets calamari,
although other methods take calamari as a by catch.
Scientific Name
Sepioteuthis australis
Location
Southern half of Australia
Season
All year round.
Size
to 38cm and 2.1 kg
Australian Species Code
00 600003
Taste, Texture
sweet taste, firm texture.
Nutritional
Information
For every 100 grams raw product
for Calamari squid fillet.
Squids
have a light, subtle taste and a high recovery rate, and are
firm yet tender. Cuttlefish flavour is mild.
To produce tender cephalopods, cook them quickly (for less
than 2 minutes) over a high heat, or slowly simmer or
braise. Their ink can darken sauce or colour pasta, and they
can be used on skewers and in tempura and pasta sauces.
Squid is popularly served as deep fried rings (often called
calamari). The squid is 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.
Cooking Tip:Tenderise squid and
cuttlefish with raw papaya or kiwifruit in milk 2-4
hours before cooking.
Baked Squid - Squid with onions, garlic, tomato
paste, rice and white wine
Calamari Salad - squid, shrimp if using, bell
pepper, onion rings, olives, parsley and capers.
Deep Fried Squid - Calamari coated in egg and
breadcrumbs and fried until golden brown.
Grilled Squid Salad - Squid marinated in soy sauce
and then grilled, served tossed with salad greens
How to clean a Squid
Sydney Fish Market takes you through the different kinds of
Squid available at the market and how to prepare one for
cooking.
Commercial Fishing for Calamari Squid:
Jigging is the only commercial fishing method that specifically targets calamari,
although other methods take calamari as a by catch.
Grading can vary by supplier and region. An example of
grading systems for squid is presented below.
When referring to squid tubes, terminology such as U-10 or U/10 is pronounced
under ten and refers to the number of tubes per kilogram (in this case, fewer
than ten tubes per kilogram). 10 -20 is pronounced ten twenty and means that
there are from 10 to 20 tubes per kilogram.
Squids
have a light, subtle taste and a high recovery rate, and are
firm yet tender. Cuttlefish flavour is mild.
