Seafood | Low Carb Low Fat High Protein

Calamari Steak

Teuthida Allergens: Molluscs
Calamari Steak

Sourcing & Taxonomy

  • Family Loliginidae
  • Primary Cuisine Mediterranean|Asian
  • Seasonality Year-Round
  • Source Squid

The Forktionary Angle

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Definition

Flattened sections of squid mantle, known for their mild flavor and firm, chewy texture when properly cooked.

Sensory Profile

TasteMild, Slightly Sweet, Umami, Briny
TextureFirm, Chewy (if overcooked), Tender, Slight Springiness
AromaFresh Ocean, Mildly Briny
AcidityLow

Technical Metrics

Nutrition Facts

Per 85g (3 oz)
Calories92 kcal
Total Fat1.4 g
Saturated Fat0.4 g
Trans Fat0 g
Cholesterol233 mg
Protein15.6 g
Total Carbohydrate3.1 g
Dietary Fiber0 g
Total Sugars0 g
Calcium33 mg
Iron0.6 mg
Potassium247 mg

Chef’s Secret

Calamari is best cooked either very quickly (1-2 minutes) or very slowly (30+ minutes); anything in between results in tough, rubbery squid.

Substitutions

Best Match

Large Shrimp

1:1

Similar mild flavor and quick cooking time, though texture is softer.

Octopus

1:1

More intensely flavored and requires tenderizing, but has a similar firm, meaty bite.

Chicken Breast (thinly sliced)

1:1

For a non-seafood option mimicking the thin, protein-rich 'steak' form.

Firm Tofu

1:1

Plant-based alternative for texture and ability to absorb flavors.

Buying Guide

Choose white, unblemished steaks with a fresh, clean scent. Avoid any yellowing or strong fishy odor.

Flavor Pairings

Garlic lemon parsley chili olive oil white wine tomatoes marinara sauce.