What Type Of Fish Is Calamari

Let’s cut to the chase: calamari is not a fish. I know, I know—it sounds like one, looks like one on a menu, and certainly tastes like one when it’s fried to golden perfection. But here’s the shocker: calamari comes from squid, which are mollusks, not fish. That’s right—you’ve been happily munching on a sea creature that’s more closely related to snails than to a tuna.

The Great Squid Identity Crisis

So why does everyone call it “calamari”? Because someone in marketing decided “squid rings” sounded like something from a horror movie. Calamari is just the fancy Italian word for squid, and Italians know how to make anything sound delicious—even a slimy, ten-armed ocean alien.

But wait, there’s more: not all squid that ends up on your plate is the same species. The most common type is the California market squid (Loligo opalescens), which is about as long as your hand and tastes like the ocean had a dance party with garlic. You’ll also find longfin inshore squid and European flying squid, which sound like they should be superheroes in a B-movie.

How Do You Catch a Calamari Candidate?

Fishermen catch these little guys using purse seines or jigging lines—basically giant nets or hooks that look like disco balls. Squid are incredibly attracted to light, so boats shine massive lamps into the water at night. It’s like a nightclub for cephalopods, and they show up ready to party.

Fun fact: squid are smarter than you think. They can change color, squirt ink, and even solve puzzles to escape traps. So when you order calamari, you’re eating a creature that’s basically the ocean’s version of a mischievous teenager—fast, clever, and always trying to get away.

What Is Calamari And What Part Of The Squid Is It?

The “It’s Not a Fish” Test: Can You Tell the Difference?

Here’s where it gets weird: sometimes restaurants serve fake calamari. Yes, really. Unscrupulous vendors have been known to substitute cheaper fish—like shark or whiting—and then cut it into rings to fool you. But real calamari has a distinct chewy, tender texture that’s nothing like fish fillet. If your “calamari” tastes like a rubber band that’s been left in the sun, you got the real deal—but it’s probably overcooked.

Pro tip: fresh calamari should be pearly white with a mild, sweet smell. If it smells like low tide or looks gray, send it back faster than a squid jetting ink.

The Nutritional Lowdown (or, “Why You Should Eat More Squid”)

Believe it or not, calamari is surprisingly healthy. It’s packed with protein, low in fat, and loaded with Vitamin B12 and selenium. But let’s be real—you’re not ordering it for the health benefits. You’re ordering it because it’s delicious, especially when dipped in marinara or aioli. And if you eat a whole plate of fried calamari, you’ve basically consumed a week’s worth of omega-3s and a month’s worth of carb cravings.

What Fish Is Calamari at Darryl Bryan blog

One more surprise: squid have three hearts. That’s right—three. So every bite you take is the remains of a cardiovascular overachiever. Meanwhile, you’re sitting there with one heart, hoping your cardiologist doesn’t find out.

So, What’s the Verdict?

Next time you’re at a restaurant and your buddy asks, “What type of fish is calamari?” you can lean in, lower your voice, and say, “It’s not a fish, my friend—it’s a cephalopod.” Watch their face melt, then order another round of rings. You’ll be eating Loligo opalescens, a sentient, ink-squirting escape artist that happened to get on your plate. And you know what? It’s fantastic.

Just don’t think about the three hearts while you’re chewing. That’s a party trick for trivia night, not dinner.