Squid is a popular food in many parts of the world. Calamari is a culinary name for squid, especially for dishes from the Mediterranean, notably fried squid (fried calamari). There are many ways of preparing and cooking squid, with every country and region having its own recipes. Fried squid appears in Mediterranean cuisine, in Lebanon, Syria and Turkey it is served with a tarator sauce, in New Zealand, Australia and South Africa, it is sold in fish and chip shops, and in North America, it is a staple in seafood restaurants. In Britain it can be found in Mediterranean ‘calamari’ or Asian ‘salt and pepper fried squid’ forms in all kinds of establishments, often served as a bar snack, street food or starter.
Squid can be prepared for consumption in other ways. In Korea it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes.
Fried squid (fried calamari, calamari) is a dish in Mediterranean cuisine. It consists of batter-coated, deep fried squid, fried for less than two minutes to prevent toughness. It is served plain, with salt and lemon on the side.
In North America, it is a staple in seafood restaurants. It is served as an appetizer, garnished with parsley, or sprinkled with parmesan cheese. It is served with dips: peppercorn mayonnaise, tzatziki, or in the United States, marinara sauce, tartar sauce, or cocktail sauce. In Mexico it is served with Tabasco sauce or habanero. Other dips, such as ketchup, aioli, and olive oil are used. In the United States, the government and industry worked together to popularize calamari consumption in the 1990s.
In Lebanon, Syria and Turkey it is served with tarator, a sauce made using tahini. Like many seafood dishes, it may be served with a slice of lemon.
In South Africa, Australia and New Zealand fried calamari is popular in fish and chip shops; imitation calamari of white fish may also be used. When offered for sale as whole fresh animals, the term Calamari should only be used to describe the northern and southern calamari (Sepioteuthis spp.), however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish