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Squid and squid are cephalopod mollusks widely used in seafood cuisine. At first glance, they may seem almost identical: both have an elongated body, eight arms, two longer tentacles, and a thin internal structure called a gladius. Upon closer inspection, however, they can be distinguished by some specific characteristics, especially the shape and length of their fins.
The distinction is also useful in cooking, because squid and cuttlefish have different meats, flavors, and cooking times. Although they can be used in similar recipes, the final result varies depending on the mollusk chosen and the preparation method.
The shape of the fins
The easiest and most reliable way to distinguish a squid from a cuttlefish is to look at the lateral fins, often called wings. These are located on the posterior part of the mantle, the elongated portion of the body.
In squid, the fins are broad, elongated, and generally occupy a considerable portion of the mantle. Their shape can resemble a diamond or a spearhead, giving the animal a more tapered and elegant profile.
In squid, however, the fins are shorter, more compact, and concentrated toward the rear end of the body. They are usually triangular in shape and occupy a smaller portion of the mantle. When observing the whole mollusk, the squid appears narrower in the middle and more pointed at the tips.
This feature remains clearly visible even after purchase, as long as the product has not already been cleaned and cut.
Color is not always a reliable criterion
Color can offer some clues, but it shouldn't be considered the primary distinguishing feature. Squid and squid can rapidly change color thanks to special cells in their skin, called chromatophores. Freshness, storage, lighting, and post-fishing treatment can also affect their appearance.
Fresh squid often has a light, pinkish, or almost transparent color, dotted with small reddish or purple spots. Squid, on the other hand, tends to have more uniform and intense hues, ranging from reddish-brown to purple.
It's therefore incorrect to establish an absolute rule that squid are always lighter than calamari. In many cases, the opposite is true, but the color variations still make it best to focus on the fins and overall body shape.
Arms and tentacles
Both squid and cuttlefish have ten appendages: eight relatively short arms and two longer tentacles, used to capture prey. In common parlance, they are often called tentacles, but anatomically, there is a distinction.
The arms have suckers along most of their surfaces, while the two tentacles are thinner and end in a widened part equipped with suckers. This structure allows the animal to grasp and hold food.
The length of the tentacles can vary depending on the species, age, and condition of the specimen. Therefore, it is not always a reliable criterion for distinguishing between squid and cuttlefish. A tentacle may also be damaged or shortened during fishing, cleaning, or storage.
The characteristics of meat
The differences between squid and calamari aren't just in appearance. The texture of the flesh also varies and can impact the success of the recipe.
Squid generally has more tender, delicate, and slightly sweet flesh. When cooked properly, it remains soft and pleasant on the palate. It is particularly suited to quick preparations, such as frying, grilling, or quickly sautéing.
Squid, on the other hand, has firmer, more fibrous, and elastic flesh. Its flavor can be slightly more intense and marine. To tenderize it, it's often best to choose a very brief cooking time or, conversely, a slow and prolonged preparation. Intermediate cooking times risk making it tough and rubbery.
Characteristics can also vary based on size. Small specimens are generally more tender, while larger ones require more attention during preparation.
How to cook squid
Squid is one of the most versatile ingredients in seafood cuisine. It can be sliced into rings and fried, grilled, sautéed, or used to enhance risottos, pasta dishes, and salads.
The mantle can be left whole and stuffed with bread, herbs, chopped tentacles, and other ingredients. In this case, it's important not to overfill it, as it tends to shrink during cooking.
For a quick preparation, a few minutes at a high temperature are enough. Prolonging the cooking time slightly without achieving the appropriate time for slow preparation can make the meat tough. When braising, however, it needs to be given the necessary time to soften.
How to cook squid
Squid lends itself well to stews, fish soups, and pasta sauces. It can be cooked with tomato, white wine, garlic, parsley, olives, or potatoes. Slow cooking helps the fibers relax and allows the mollusk to absorb the flavors of the sauce.
Smaller specimens can be fried or sautéed quickly, while larger ones are also suitable for stuffing. Before cooking, you can lightly score the surface of the mantle to facilitate even preparation.
Squid is sometimes chosen as a cheaper alternative to calamari. However, it shouldn't be considered a lower-quality product: it simply has different characteristics and can offer excellent results when cooked using the right method.
How to recognize a fresh product
When purchased, the mollusk should have a shiny, moist surface, but not excessively slimy. The flesh should appear firm, while the aroma should be delicate and marine, never pungent or ammonia-like.
The eyes, when still present, should be bright and not completely opaque. It's also helpful to check the body for excessively dry areas or abnormal coloration.
After purchase, calamari and squid should be stored in the coldest part of the refrigerator and consumed quickly. They can also be frozen after thorough cleaning, dividing them into the quantities needed for different preparations.
In conclusion
The most obvious difference between squid and cuttlefish is their fins: squid have broad and elongated fins, while squid have shorter fins and are concentrated at the tail end. The color and length of their tentacles can vary and are not equally reliable indicators.
In cooking, squid generally offers more tender and delicate flesh, while cuttlefish has a firmer texture and a more intense flavor. Choosing the right cooking times and methods allows you to enhance both and create flavorful, tender, and well-balanced seafood dishes.
