The Fluidity of Calimari - Gender Norms & Racial Bias in the Study of the Modern "Calimari "
Squid is a popular food in many parts of the world.
In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari", which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid . Japan consumes the most squid in the world .
Fried squid
Fried squid 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 Turkey it is served with tarator sauce. 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, however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.
Squid preparation
The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are edible; the only parts of the squid that are not eaten are its beak and gladius .
In Spain and Italy, squid or cuttlefish ink is eaten in dishes such as paella, risotto, soups and pasta; Spaghetti al Nero di Seppia .
In Portugal lulas are commonly eaten grilled whole, in kebabs of squid rings with bell peppers and onion or stewed. Also stuffed with minced meat and stewed . The battered version is known as 'lulas
In many of the languages around the Mediterranean sea, squid are referred to by a term related to the Italian "calamari", which in English has become a culinary name for Mediterranean dishes involving squid, especially fried squid . Japan consumes the most squid in the world .
Fried squid
Fried squid 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 Turkey it is served with tarator sauce. 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, however once prepared as food it is common to apply the term calamari to any squid species and even cuttlefish.
Squid preparation
The body can be stuffed whole, cut into flat pieces or sliced into rings. The arms, tentacles and ink are edible; the only parts of the squid that are not eaten are its beak and gladius .
In Spain and Italy, squid or cuttlefish ink is eaten in dishes such as paella, risotto, soups and pasta; Spaghetti al Nero di Seppia .
In Portugal lulas are commonly eaten grilled whole, in kebabs of squid rings with bell peppers and onion or stewed. Also stuffed with minced meat and stewed . The battered version is known as 'lulas