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Italians have given us many culinary delights, from pizza to the T-bone steak, not to mention gelato.  Yet, you might not know that one of your favourite seafood starters has its roots firmly set in Italian origins: calamari. Squid has been part of the Mediterranean diet for thousands of years with evidence of its consumption found in archaeological sites from ancient Greece and Rome. However, it was Italy that truly perfected the art of calamari, bringing this dish into the modern age. Fishermen along the coasts of Sicily, Campania, and Veneto were particularly influential, taking their fresh ocean haul and frying it on the spot, creating a quick port-side delicious meal. Yet, it was America that populated the dish, making it a staple across appetizer menus the world over.

Despite its track record in the Mediterranean, calamari only began to gain traction in the US in the 1970s. Before then, fishermen threw any squid they caught back into the ocean or repurposed it as bait the idea of actually eating the multi-armed mollusc seemed absurd. Yet, fishermen faced a crisis in declining American-favoured fish, like cod and menhaden. An alternative was needed. Squid, which was plentiful, seemed like an ideal candidate. A rebranding campaign began, encouraging Americans to overcome their aversion to squids appearance and texture.  First, a renaming was required. Squid became the more exotic-sounding calamarifrom the Italian calamaro(also meaning ink pot), evoking a sense of European romanticism. Next, much like onion rings, squid was breaded and fried and served in smaller portions to not overwhelm sceptical eaters of a heretofore uncommon and forbidding ingredient. By the 1990s, calamari was labelled one of the most popular and trendy foods available.

In addition to its delicious flavour, calamari also offers significant health and environmental benefits. Squid is packed with nutrients, including protein, B-12, potassium, iron, and antioxidants, which help reduce the risk of cancer. Free of saturated fats and packed with omega-3 fatty acids, squid is considered by many to improve overall health and reduce the risks of certain cardiovascular disorders. Its equally environmentally friendly. Squid is one of the lowest carbon-emitting sources of animal protein. The fact that rising ocean temperatures increase squid reproduction rates makes it strangely impervious to climate change. Its no wonder scientists have branded calamari food of the future.  

Whether grilled or fried, calamari remains a versatile dish with regional specialities. At Belthazar, we rely on two different species of calamari specifically selected to enhance different culinary styles. Patagonian squid (Doryteuthis gahi), from the pristine waters mainly around the Falkland Islands, is a perfect balance of tenderness and flavour, making it ideal for fried calamari. Closer to home, Namibian squid (Loligo reynaudii dOrbigny) is known for its firm texture, making it ideal for grilling, allowing the preservations of its natural flavours and health benefits.  

Calamaris journey from a Mediterranean staple to an American dining favourite showcases its adaptability and appeal. Whether you prefer it fried or grilled, it remains a dish rich in history and flavour. Join us at Belthazar to enjoy this culinary delight.

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