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Calamari is the culinary name of squid, a type of marine cephalopods found in ocean, and is commonly consumed as a seafood in many countries. Calamari is characterized by its long, cylindrical body, with two lateral fins stretching from the front to the back, and two tentacles with suction cups. Generally, it is light to dark grey in colour, though some species can be brightly coloured. Calamari is generally served as deep-fried rings and tentacles, or stuffed and baked whole.
Calamari is widely used in Mediterranean and American cuisine, often cooked and added to pasta dishes, salads, and appetizers. It is also incorporated into various dishes in other cuisines such as Chinese, Japanese, and Thai. Common recipes featuring calamari include fried calamari rings, stuffed calamari, calamari salad, and calamari steaks.
Calamari is found in oceans and seas, especially in temperate and tropical regions. It is harvested from both coastal and deeper waters, with the largest catch coming from the South and East China Seas, the Black Sea, the Mediterranean Sea, and the Sea of Japan.
Calamari is a nutritious seafood full of essential vitamins and minerals. It is a good source of protein, iron, zinc, selenium, phosphorus, and vitamins B-6, B-12, and C. Calamari is also low in saturated fat and contains omega-3 fatty acids that help reduce inflammation and support heart health.
In conclusion, Calamari is a type of squid that is popularly consumed as a seafood in many countries. It is characterized by its cylindrical body, two lateral fins, and two tentacles with suction cups. Calamari is generally served as deep-fried rings and tentacles, or stuffed and baked whole. It is found in oceans and seas, especially in temperate and tropical regions, and is a nutritious seafood full of essential vitamins and minerals. Other seafood similar to calamari include cuttlefish, octopus, shrimp, lobster, and mussels.
