Squid (food)

From WikiMD's Wellness Encyclopedia

Squid (food)

Squid as food is a culinary preparation and consumption of squid, often as seafood. The squid is a member of the Cephalopoda class in the Mollusca phylum, which also includes octopus and cuttlefish. Squid are found in oceans worldwide and are a common food source in many cultures.

Culinary Uses[edit | edit source]

Squid can be prepared in numerous ways. In Mediterranean cuisine, it is often grilled, while in Asian cuisine, it is frequently used in stir-fries, soups, and sushi. Squid is also a popular ingredient in Italian cuisine, where it is used in dishes like calamari and risotto.

In many cultures, the ink of the squid is also used in cooking, providing a unique flavor and dark color to dishes. This is particularly common in Spanish cuisine, where squid ink is used in dishes like arroz negro.

Nutritional Value[edit | edit source]

Squid is a good source of protein, vitamin B12, and selenium. It is also low in fat and calories, making it a healthy choice for those following a balanced diet. However, squid can be high in cholesterol, so it should be eaten in moderation by those with heart disease or high cholesterol levels.

Sustainability[edit | edit source]

Squid is considered a sustainable seafood choice due to its fast growth rate and short lifespan. However, overfishing can still be a concern in some areas, and consumers are encouraged to choose squid from sustainable sources.

See Also[edit | edit source]




Contributors: Prab R. Tumpati, MD