Squid

Squid are a large, diverse group of marine cephalopods. Like all cephalopods, squid are distinguished by having a distinct head, bilateral symmetry, a mantle, and arms. Squid, like cuttlefish, have eight arms and two tentacles arranged in pairs.

The main body mass of the squid is enclosed in the mantle, which has two swimming fins along each side. It should be noted that these fins, unlike in other marine organisms, are not the main source of ambulation in most species. The skin of the squid is covered in chromatophores, which enable the squid to change color to suit its surroundings. The underside of the squid is also found to be lighter than the topside, in order to provide camouflage from both prey and predator.

Victorian squid fisihing is primarily for the Gould's squid (Nototodarus gouldi ) previously known as arrow squid. Gould's squid are short-lived with most reaching a maximum age of 12 to 18 months. They grow very fast, up to 4cm each month. Females grow faster and reach a maximum size of 40cm measured as mantle length (this does not include the head or tentacles) and can weigh up to 1.6kg. Males are smaller reaching a size of 35cm. To keep up this rapid growth squid have voracious appetites. Squid feed mainly at night on small surface fish (pilchards) and crustaceans.

Anglers should note that Victorian fisheries place a recreational bag limit of ten squid (all species) per person per day on all catches in Victorian waters. Angler may use up to four lines at any one time for squid. 

Here is a sample of the many ways in which squid is eaten worldwide.

• In Italy, Turkey and Greece, squid rings and arms are often coated in batter and fried in oil. Other recipes from these regions feature squid (or octopus) simmered slowly, often with tomatoes. When frying, the squid flesh is kept tender by keeping the cooking time as short as possible. When simmering, the flesh is most tender when the cooking time is prolonged and reduced in temperature.
• In Spain a similar recipe (Calamares a la romana, battered calamari, lit. roman-style calamari) has the calamari rings covered in a much thicker batter, deep fried and accompanied with lemon juice and mayonnaise or garlic mayonnaise.
• Also in Spain, cooked in its own black ink (Calamares en su tinta).
• In the Philippines squid is most often cooked as adobong pusit, squid in adobo sauce, along with the ink, so it resembles the spanish calamares en su tinta, but with a tangier flavour, especially when fresh chillies are added. In restaurants, the common style is battered calamari served with alioli, mayonnaise or chilli vinegar. In casual bars, beer gardens and on the beaches, squid is grilled on coals, brushed with a soy sauce-based marinade, and sometimes stuffed with a tomato-onion filling.
• In Korea, live squid is freshly taken from a tank, killed, cleaned and served quickly. Unlike octopus served in a similar fashion however, squid tentacles do not usually continue to move for long enough to reach the dinner table. This type of fresh squid is called 산 오징어 ('san ojingo') (also with small octopuses called nakji). The squid is served with wasabi/soy sauce, chili pepper sauce or sesame sauce with salt and often wrapped in lettuce or pillard leaves.
• In the Mediterranean, squid or cuttlefish ink is eaten in a variety of dishes such as paella, risotto, soups and pasta; Spaghetti al Nero di Seppia (cuttlefish) being an example.
• In Croatia squid are often eaten grilled and stuffed with pršut and cheese, accompanied by blitva (Swiss Chard)
• Seafood stews often contain squid.
• In Chinese and South East Asian cuisine, squid is a common ingredient in a variety of dishes such as stir-fries, rice and noodle dishes. It is often heavily spiced.
• Whole grilled squid is a common food item in Asia; they are popular at food stalls in China, Thailand, Japan and Taiwan. In Sardinia they are accompanied by a sauce made from lemon, garlic, parsley, and olive oil.
• Pre-packaged Dried Shredded Squid or cuttlefish are popular snack items in Hong Kong, Taiwan, Japan, Russia, and most other former USSR regions mostly sold in a shredded form due to its chewiness.
• Squid is a common sushi and sashimi item.
• In Japan and Korea, squid (usually Firefly Squid or Spear Squid) is often made into shiokara (in Japanese) or chotkal (in Korean). Heavily salted squid is left to ferment, sometimes with its innards, for up to a month, and is sold in small jars. This salty, strong flavoured item is served in small quantities as an accompaniment to white rice or alcoholic drinks.
• In Korea, dried squid is also a popular accompaniment for alcoholic beverages. Dried squid is often served with peanuts. Squid is also served roasted, with hot pepper paste and/or mayonnaise as a dip sauce. Steamed squid, or boiled squid, is also a delicacy.
• In Turkey, it can be an ingredient in dolma.
• In India and Sri Lanka, squid or cuttlefish is popular in coastal areas mainly in Tamilnadu and in Kerala. Squid are often eaten as deep fried or squid gravy. In Tamilnadu, squid are often called kanava or kadamba.