The squid emerged during a particularly bountiful stage in the ecological timeline - 500 million years ago during the Cambrian period. Image used under GNU Free Documentation License Although countries around the world eat squid, they are especially popular in regions bordering the Mediterranean Sea, as well as in Japan. We most commonly enjoy them breaded and deep fried as calamari, or boiled and stewed as part of various seafood dishes. Because several types of fish have such a predilection for squid, they make excellent bait. Several animals and birds like to feast on squid, including the sperm whale, the grey-headed albatross, tuna, marlin, shark, seals and penguins. Cephalopods are divided even further into the eight-armed octopods (octopuses) and the 10-armed decapods (cuttlefish and squid).Ī variety of cephalopods in the subclass coleoida, which includes squid, octopuses, and cuttlefish, from Ernst Haeckel's "Art Forms of Nature" Eating Squid Squid are part of the class Cephalopoda (meaning "head-footed"), a group that also includes the octopus, cuttlefish and nautilus. Unlike other mollusks, which have a hard outer shell, squid have a soft outer body and an inner shell. Squid are actually mollusks, although they look much different from their relatives the gastropods ( snails), and bivalves ( clams). In this article, you'll get to know the often misunderstood squid, meet some of the unusual animals that are part of this species, and find out what happened when scientists finally came face-to-face with the mysterious giant squid. Squid are swift, agile and surprisingly intelligent creatures with brains closer in proportion to those of mammals than those of fish or reptiles. The giant squid's smaller cousins are better known, though no less fascinating. Few animals have inspired as much wonder and fear as the giant squid. One squeeze of this monstrous creature's enormous arms "could entangle a ship of five hundred tons and hurry it into the abyss of the ocean," Jules Verne wrote in his classic science-fiction novel, "20,000 Leagues under the Sea."Īlthough no such creature actually exists, the legends are likely based on sightings of giant squid, real but elusive creatures that can reach lengths of 60 feet with tentacles up to 30 feet long. More than 300 years ago, stories began circulating about a many-armed beast with tentacles as tall as a ship's mast living in the ocean depths. If you like this recipe, you have to go see pur spicy chicken salad.In Jules Verne's "20,000 Leagues under the Sea," a giant squid attacks a submarine. On thing to note is that scalding the squid makes it so that it does not turn out chewy once done, which we don’t want when eating squid. This baby squid recipe is a classic here, and is now one of my favorite dishes. I first are “chipirones” here, and I have to admit there was a time I wanted to eat them almost everyday.Ī dish I was really amazed with is the “pulpo a la gallega”, which is grilled octopus, with some paprika on top, salt and a drizzle of a good olive oil, it is so good, and completely different from the ways I had previously eaten octopus in Mexico, with “chile”! My mouth is watering just writing this, because if there is something I miss is chile, having a hot sauce to spice up a lot of dishes.īaby squid (for not spanish people), or “chipirones” as they call them here in Spain spanish, are just another type of squid, some people actually call them calamari, either way, they are really similar to the usual squid. In the north of Mexico at least we eat our oysters, shrimps, scallops and some fish, marinated, of course, in lime juice, with some cucumber, onion, chile, hot sauces, salt and pepper. And although it seems obvious, in Mexico, and many of latin american countries, I dare to say, a seafood is eaten raw, or if they cook it they eat it once is cold. One of the first things I noticed when I got here was that they eat their fish cooked. They eat a lot of cod, salmon, hake, bass, anchovies, sardines, sole, among other, and this is just counting fish, not seafood as a whole, which they also eat a lot of, just cooked differently than in Mexico. I don’t know if you knew it but in Spain people eat loads of fish. These grilled baby squid with parsley and potatoes are really good.
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