Squid

Squid is a marine mollusc with a soft, elongated body and ten arms. It is found in seas worldwide and is typically caught for commercial consumption. In food production, it is often cleaned, sometimes breaded or battered, and then cooked, commonly by frying or grilling.

Squid is primarily used as a source of protein in a variety of dishes, particularly in seafood preparations. Manufacturers use it in products like calamari rings, seafood mixes, and ready-to-eat meals. Its mild flavour and tender texture make it versatile for different culinary applications.

Squid is a food ingredient, not a food additive, and is not listed on the Register of Food Additive Authorisations. It is a source of protein, vitamins, and minerals. As with many seafoods, it can be a source of cholesterol. Dietary advice from the NHS suggests a balanced diet including a variety of protein sources.