Why the word for a writing tool became the name for your fried appetizer.

Food & Drink · Published 30 September 2026 Swipe more like this →

In short: The culinary term calamari traces its roots to the Latin word for a pen case. This linguistic link reflects the squid's most famous defense mechanism: its ink. While often relegated to a bar snack in the West, squid is a versatile, nutrient-dense protein celebrated globally from Mediterranean kitchens to Asian night markets.

The etymology of calamari is rooted in the Late Latin calamarium, meaning pen case or ink pot. This term, derived from the Greek kalamos for reed or pen, highlights the historical association between the creature's shape and its ability to secrete dark fluid. Beyond its name, the squid is a culinary chameleon. Almost every part of the animal—the mantle, arms, tentacles, and ink—is edible, with only the beak and gladius discarded.

Preparation methods vary wildly by culture. In Mediterranean regions, squid is frequently battered and deep-fried for under two minutes to maintain tenderness, or slowly simmered in its own ink to create rich, dark stews. In contrast, East Asian traditions often highlight the squid's natural sweetness through blanching or grilling, while also utilizing it in fermented side dishes like Korean ojingeo-jeot or Japanese ika-no-shiokara. These fermented preparations, which can age for up to a month, transform the squid into a salty, intense accompaniment for rice or alcohol.

Nutritionally, squid is a powerhouse, consisting of 67.5% to 80.7% protein. Research from 2016 indicates that loligo squid contains significant levels of omega-3 and omega-6 fatty acids, including 15.40% docosahexaenoic acid (DHA). Despite these benefits, squid has historically faced hurdles in the American market. In the 1970s, researchers at the Massachusetts Institute of Technology attempted to boost its popularity by developing a specialized gutting machine and conducting market research, though public perception remained largely negative until government and industry efforts in the 1990s helped shift the tide.

Today, squid is a global staple, appearing in everything from Filipino adobo to Taiwanese stir-fries. Whether it is served raw as sashimi in Japan, stuffed with pork and vegetables in the Philippines, or enjoyed as dried, shredded snacks across Russia and Asia, the squid remains one of the world's most adaptable and widely consumed marine proteins.

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