- Tubes (bodies) and tentacles
- Sustainably harvested
- Product of USA
Light, lean, and delicious, our Calamari (squid) arrives completely cleaned and ready to cook. It tastes great grilled, fried, sautéed, stir-fried, or served raw as sashimi. The California calamari harvest is clearly sustainable, and is considered a “Good Alternative” by the Monterey Bay Aquarium’s Seafood Watch Program. Most of the U.S. catch gets exported and processed overseas, so most calamari in U.S. stores is imported. We’re pleased to buck that trend and offer an all-American calamari choice! Our calamari is caught off the coast of California by members of a Monterey-based fishing cooperative, who freeze their catch immediately after harvest. Cooking calamari Calamari is a versatile ingredient whose mild flavor and wonderful texture make it a seafood with unusually broad appeal to all ages. Pasta dishes and seafood stews often include squid … it’s a perfect add-in to our Organic Cioppino and Soups. Click the Recipes tab for some ideas. Calamari is prepared many ways around the world … see “World calamari cuisines”, at right. Basic calamari tips You can cook our calamari from frozen, or thaw it first … click the Serving/Storage tab for thawing instructions. Overcooked squid loses its flavor and texture. To keep your calamari from turning tough and rubbery, use the shortest possible cooking time and lowest temperatures, with the frying exception noted below. Seasoning You can marinate squid, but do not leave it in an acidic (citrus juice or vinegar) marinade more than 30 minutes, to avoid a rubbery texture. Instead, try brushing the calamari with oil and sprinkling it with desired seasonings – such as our Organic Seafood Marinade Mix or Lemon-Pepper seasoning – just before cooking it. Grilling Preheat grill and oil the grate. Place the un-sliced calamari pieces – plain or brushed with oil and seasonings – on the grate or on a vegetable basket to keep smaller pieces from falling into the coals. Grill for one to two minutes, until just cooked and tender. Deep-frying Batter the squid, and deep fry a small amount at a time in hot oil (395°F), just long enough to lightly brown the batter … one to two minutes, tops. Sauté / Stir-fry Add squid to a hot, oiled pan and sauté or stir-fry for 10 or 15 seconds, until just tender. If you are sautéing or stir-frying it with vegetables or other ingredients, add the squid at the very end and limit the cooking time to one minute or less to avoid overcooking. Boiling Bring water to a rolling boil and drop in squid a few pieces at a time so the water stays hot. Remove as soon as it's tender, in about 20 seconds. It will begin to turn rubbery after about 30 seconds. Simmering in sauce Place squid in sauce that’s barely simmering on low heat and check often for texture. Remove from heat as soon as it becomes just tender enough but still has some bite … about 45 minutes. This is the one exception to the need for rapid cooking. | | | Pacific Calamari, also called “California Market Squid” (Loligo opalescens) | | | World calamari cuisines - China / Southeast Asia – Used in stir-fries and in rice or noodle dishes, spiced to taste.
- Philippines – Simmered in adobo sauce with fresh chilies, or battered, fried, and served with aioli, mayonnaise, or chili vinegar.
- Mediterranean – Squid rings and arms are coated in batter, fried in oil and simmered with vegetables. Or, they are sautéed quickly with oil, garlic, and herbs to serve over rice or pasta.
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Storage
Keep frozen at or below 0° F (-18° C). Held under these conditions the Wild Pacific Calamari should retain their quality for at least six to 12 months. Shellfish and lean white fish (halibut, cod) generally have a longer freezer life than fatty fish (salmon, tuna, sablefish).
NOTE: Seafood stored in frost-free freezers should be used within 3 months.
Thawing instructions
Thaw under refrigeration at or below 38 degrees Fahrenheit (3 degrees Celsius). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow fish to reach temperatures above 38 degrees Fahrenheit (3 degrees Celsius).
Basic calamari cooking tips*
You can cook our calamari from frozen, or thaw it first.
Overcooked squid loses its flavor and texture. To keep your calamari from turning tough and rubbery, use the shortest possible cooking time and lowest temperatures, with the frying exception noted below.
Seasoning
You can marinate squid, but do not leave it in an acidic (citrus juice or vinegar) marinade more than 30 minutes, to avoid a rubbery texture. Or, brush the squid with oil and sprinkle with desired seasonings – such as our Organic Seafood Marinade Mix or Lemon-Pepper seasoning – just before cooking it.
Grilling
Preheat grill and oil the grate. Place the un-sliced calamari pieces – plain or brushed with oil and seasonings – on the grate or on a vegetable basket to keep smaller pieces from falling into the coals. Grill for one to two minutes, until just cooked and tender.
Deep-frying
Batter the squid, and deep fry a small amount at a time in hot oil (395°F), just long enough to lightly brown the batter … one to two minutes, tops.
Sauté / Stir-fry
Add squid to a hot, oiled pan and sauté or stir-fry for 10 or 15 seconds, until just tender.
If you are sautéing or stir-frying it with vegetables or other ingredients, add the squid at the very end and limit the cooking time to one minute or less to avoid overcooking.
Boiling
Bring water to a rolling boil and drop in squid a little at a time so the water stays hot. Remove as soon as it's tender, in about 20 seconds. It will begin to turn rubbery after about 30 seconds.
Simmering in sauce
Place squid in sauce that’s barely simmering on low heat and check often for texture. Remove from heat as soon as it becomes just tender enough but still has some bite … about 45 minutes. This is the one exception to the need for rapid cooking.
*Note: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.
World calamari cuisines
- China and Southeast Asia – Use in stir-fries and in rice or noodle dishes, spiced to taste.
- Philippines – Simmer in adobo sauce with fresh chilies. Serve battered/fried squid with aioli, mayonnaise, or chili vinegar.
- Mediterranean – Coat squid rings and arms in batter and fry in oil, simmer with vegetables such as squash or tomato, or sauté quickly with oil, garlic, and herbs to serve over rice or pasta.
Nutrition
Facts
California Calamari - 8 oz
Serving Size 3 oz
Number of servings: Approx. 2.5
|
| Amount Per Serving |
| Calories 74 |
Calories from Fat 11 |
|
|
| |
% Daily
Value* |
| Total
Fat 1g |
2% |
| Saturated
Fat 0g |
0% |
| Trans
Fat 0g |
|
| Cholesterol 198mg |
66% |
| Sodium 37mg |
2% |
| Total
Carbohydrate 3g |
1% |
| Dietary
Fiber 0g |
0% |
| Sugars 0g |
|
| Protein 13g |
|
|
Vitamin A 1% • Vitamin C 1%
Calcium 3% • Iron 3%
Total omega-3 fatty acids 417mg
EPA 124mg
DHA 290mg |
| * Percent Daily Values
are based on a 2,000 calorie diet. Your daily values may be higher or lower
depending on your calorie needs. |
Marinated Calamari Salad
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Basic calamari cooking tips
You can cook our calamari from frozen, or thaw it first …
Overcooked squid loses its flavor and texture. To keep your calamari from turning tough and rubbery, use the shortest possible cooking time and lowest temperatures, with the frying exception noted below.
Seasoning
You can marinate squid, but do not leave it in an acidic (citrus juice or vinegar) marinade more than 30 minutes, to avoid a rubbery texture. Or, brush the squid with oil and sprinkle with desired seasonings – such as our Organic Seafood Marinade Mix or Lemon-Pepper seasoning – just before cooking it.
Grilling
Preheat grill and oil the grate. Place the un-sliced calamari pieces – plain or brushed with oil and seasonings – on the grate or on a vegetable basket to keep smaller pieces from falling into the coals. Grill for one to two minutes, until just cooked and tender.
Deep-frying
Batter the squid, and deep fry a small amount at a time in hot oil (395°F), just long enough to lightly brown the batter … one to two minutes, tops.
Sauté / Stir-fry
Add squid to a hot, oiled pan and sauté or stir-fry for 10 or 15 seconds, until just tender.
If you are sautéing or stir-frying it with vegetables or other ingredients, add the squid at the very end and limit the cooking time to one minute or less to avoid overcooking.
Boiling
Bring water to a rolling boil and drop in squid a little at a time so the water stays hot. Remove as soon as it's tender, in about 20 seconds. It will begin to turn rubbery after about 30 seconds.
Simmering in sauce
Place squid in sauce that’s barely simmering on low heat and check often for texture. Remove from heat as soon as it becomes just tender enough but still has some bite … about 45 minutes. This is the one exception to the need for rapid cooking.
World calamari cuisines
- China and Southeast Asia – Use in stir-fries and in rice or noodle dishes, spiced to taste.
- Philippines – Simmer in adobo sauce with fresh chilies. Serve battered/fried squid with aioli, mayonnaise, or chili vinegar.
- Mediterranean – Coat squid rings and arms in batter and fry in oil, simmer with vegetables such as squash or tomato, or sauté quickly with oil, garlic, and herbs to serve over rice or pasta.
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Wine suggestion: Sauvignon Blanc
Serves 4
Salad
1 lb. cleansed calamari, cut into rings and tentacles
1 cup white wine
1 cup water
1 cup celery (including leaves), chopped
1/2 bunch cilantro, chopped
3 bell peppers (any combination of green, red, or yellow peppers), chopped
1 cup cucumber, chopped
1 bunch green onions, chopped (include tops)
1/2 bunch parsley or cilantro, chopped
1 cup jicama, chopped (if desired)
1 jalapeno chili, finely chopped
Juice of 1 lemon or 2 limes
Dressing
1/2 cup organic extra virgin olive oil
1/4 cup organic balsamic vinegar
2 cloves garlic, pressed
Poach calamari in water and wine (or lemon juice) just until flesh turns opaque, barely two minutes. Drain and cool, then combine with remaining ingredients. Toss gently with dressing. Chill, then serve on a bed of lettuce leaves.
Nutrition (per serving): Calories 434; Protein 21g; Carbo. 23g; Fat 29g; Cholesterol 264mg; Sodium 93mg
Salt-and-Pepper Squid with Pineapple and Toasted Garlic
Adapted from Heaven's Dog, San Francisco
Yield: 3 to 4 servings as an appetizer-size portion or part of a multicourse meal
2 tablespoons organic extra virgin olive oil, plus more for frying, divided
1 tablespoon finely chopped garlic
1½ pounds squid, sliced into rings and tentacles
1 cup cornstarch
1 teaspoon coarse kosher salt
½ teaspoon organic black pepper
1½ cups sliced pineapple, cored and cut into ¼-thick slices
1 tablespoon toasted garlic
3 jalapeño chilies, stemmed, seeded and thinly sliced
Pinch of granulated sugar
½ cup coarsely chopped cilantro or parsley
- In a small skillet set over medium heat, heat 1 tablespoon of vegetable oil. Add the garlic and cook until the garlic is golden, about 7 to 10 minutes. Remove from the pan and drain the garlic on paper towels. Set aside.
- Use a sharp knife to slit one side of each squid body (tube) so that it lies flat, then slice each body lengthwise into 2 or 3 pieces. Combine the slices with the tentacles and set aside.
- In a medium bowl, combine the cornstarch, salt and pepper. Set aside.
- In a large, high-sided saucepan set over medium heat, heat 1 tablespoon oil. When the oil is hot, add the sliced pineapple and cook, turning once, until golden brown, about 3 to 4 minutes per side.
- Cut the pineapple slices into bite-size pieces and set aside to drain on paper towels. Add enough oil to the pan so it reaches two inches up the side; set over high heat and heat until the oil reaches 375° on a deep-fry thermometer.
While the oil heats, prepare the squid:
Working in three batches, dredge the bodies and tentacles in the cornstarch mixture, then place the dredged pieces in a fine-mesh sieve and shake off the excess.
- When the oil is hot, add a third of the squid and fry until golden brown and curled, about 45 seconds to 1 minute. Remove the squid from the oil with a slotted spoon and transfer to a paper-towel-lined bowl. Return the oil to 375° and fry the second and third batches of squid in the same way.
- Ten seconds before the third batch of squid is done, add the jalapeño chilies to the hot oil, then remove the chilies from the oil along with the squid.
- In a large bowl, combine the fried squid with the jalapeños, pineapple, toasted garlic, sugar and cilantro and toss to coat.
- Season with salt and pepper and serve immediately.
Calamari with Herbs and Polenta
Squid
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