Squid — almost universally called calamari in Australia — is one of the country’s most popular seafood items. The tubular body and tentacles are both edible, with a mild, slightly sweet flavour and a firm texture that can turn rubbery if overcooked.
The golden rule with calamari is to cook it either very quickly over high heat (flash-fried, grilled, or seared) or very slowly (braised or stewed). Anything in between results in tough, chewy rings. Salt and pepper calamari is an Australian pub and café staple, and it’s also excellent in stir-fries, salads, pasta, and stuffed preparations.
Squid is caught wild around Australian waters and imported from various fisheries worldwide. It’s sold fresh, frozen, and pre-cleaned — whole hoods, rings, or tentacles.
How it's made
Nutrition (per 100g)
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Where this comes from →
Where it comes from
In the kitchen
Keeping it
In the freezer: 180–540 days (from date of purchase).
In the fridge: 1–3 days (from date of purchase).
Advice from Cubud’s own keeping notes — how to keep it, not a measured number.
Keeping one at home? Track yours in your cubud →
Where this data comes from
FSANZ
Analysed
Full credits, licences, and methods: the sources page →
Where to next
Your household's take
One thumb per person, shared with your household — it steers what the wider-web shelf and the swap chips offer you. Tap again to take it back.
✎ Spotted something wrong? Suggest a correction
Checking who you are...