What’s the Difference Between Squid and Calamari?

We get asked a lot at Kickin’Inn 🦑🦐: *what’s the difference between squid and calamari*? They look similar, they taste similar, and both end up in seafood dishes all across Australia. Still, there are real differences that affect flavour, texture, and even how they’re cooked. Since fresh seafood is at the heart of what we do, we thought we’d break it down clearly for anyone who’s ever wondered.

Squid and calamari are related but not the same

We’ve found that the easiest way to explain it is this: calamari is a type of squid, but not all squid is calamari. Think of it like apples 🍏—you’ve got green apples, red apples, and pink ladies. They’re all apples, but not exactly the same. In the same way, calamari refers to a specific species that’s especially popular for eating.

In Australia, the term calamari usually points to the southern calamari. This squid species is common along the Great Southern Reef and is prized for its tender flesh. Squid, on the other hand, might include arrow squid or other species that are slightly firmer and chewier.

Texture and flavour differences

We’ve cooked enough of both to notice clear differences. Calamari has a *delicate, almost buttery texture* that makes it perfect for quick frying, grilling, or tossing into a salad. Squid has a firmer bite, and while still delicious, it can be a little chewier if not cooked just right. That extra chewiness isn’t a bad thing—it holds up beautifully in stir-fries and curries, where stronger flavours come into play.

When we toss calamari into our bags with prawns, mussels, and crab 🦀, its texture stands out against the bold Kajun sauces. Squid, on the other hand, loves soaking up spice and garlic, making it perfect for our seasonal dishes like the summer squid deals.

Why calamari feels fancier

We’ve noticed that people often think calamari is just a fancy way of saying squid. Part of that comes from restaurants—calamari shows up on menus far more often than the word squid. There’s a simple reason for this: calamari sounds nicer and its tenderness makes it more appealing. Guests love hearing that they’re getting calamari rings instead of just squid rings, even though technically they both come from squid species.

At Kickin’Inn, we like to be clear about what’s in your bag. We work with suppliers who know their species, so when you’re tucking into calamari with us, you’re actually getting that *tender southern calamari* that Aussies know and love.

Australia’s connection to calamari

Seafood culture is deeply tied to Australia’s coastal life, and calamari is a big part of that. We’re lucky to have an abundance of southern calamari around our shores, and it’s considered a responsible choice to eat because it’s managed carefully. Reports from fish.gov.au confirm that southern calamari is fished sustainably, and groups like PIRSA keep an eye on catch limits to make sure stocks stay healthy.

We’ve found that our guests care about where their seafood comes from. That’s why we’re proud to serve seafood that isn’t just delicious but also responsibly sourced. When you bite into calamari at our tables, you’re tasting seafood that reflects Australia’s coastal waters 🐙.

Cooking calamari and squid at home

Many people tell us they’ve struggled cooking squid or calamari at home. The most common mistake? Overcooking. Squid and calamari need either *super quick cooking* or *slow, gentle cooking*. Anything in between, and you end up with rubber bands on your plate. We keep this in mind in our kitchens, making sure our seafood stays tender by cooking fast and seasoning generously.

If you’ve ever tried our kickininn favourites, you’ll know exactly what we mean. The secret is fresh seafood, the right heat, and our sauces that balance spice, butter, and garlic perfectly.

Why we put calamari in our bags

We created our seafood bags to give people a fun, hands-on way to eat seafood. Calamari fits right in because it brings softness to the mix. When you’ve got crab legs to crack, prawns to peel, and mussels to scoop, calamari adds that *melt-in-your-mouth moment* that keeps the bag exciting from start to finish.

Squid also finds its way into our dishes from time to time, especially in seasonal specials. Its stronger flavour soaks up sauce like nothing else, making it a perfect partner to our Kajun butter 🧄🧈.

Health benefits of squid and calamari

We love reminding our guests that seafood is more than just flavour—it’s fuel. Both squid and calamari are high in protein and low in fat, making them perfect for a balanced diet. They’re packed with vitamins like B12 and minerals like zinc and selenium. If you’re curious about more details, check out our write-up on the benefits of eating seafood.

We’ve seen plenty of guests surprised by just how light they feel after enjoying a bag full of seafood. It’s hearty, but it doesn’t weigh you down like heavy meats often do.

Our guests’ take on squid and calamari

One of the fun parts of running a seafood restaurant is hearing stories from our guests. Some have told us they always thought squid was too tough, but after trying calamari at our tables, they were hooked instantly. Others say squid on the barbecue is unbeatable, while calamari feels like something special to order when dining out.

We’ve learned from these conversations that people don’t just want seafood—they want seafood that feels personal. That’s why we keep mixing it up, offering calamari rings, squid specials, and always finding ways to surprise people with flavours.

Why you should try both

We honestly believe you don’t have to pick sides in the squid versus calamari debate. Each has its place, and both are worth eating. At Kickin’Inn, we put them to work in different ways: calamari for tenderness, squid for boldness. Together, they keep our menu interesting and our guests coming back for more.

So whether you’re planning a night out with friends, a family gathering, or just want something tasty for yourself, you can make a booking with us and taste the difference for yourself. You’ll get fresh, locally sourced seafood, cooked with love and served with plenty of napkins so you can get your hands dirty without worry.

Wrapping it up with a fresh serve

At the end of the day, squid and calamari are part of the same seafood family, but they bring different experiences to the table. One is tender and sweet, the other firmer and punchier. Both deserve a place in Australian kitchens and on Aussie plates, and we’re proud to share them with our guests every single day 🦐🦞.

If you want to chat more about our seafood, have questions about the menu, or need help planning a group booking, we’d love to hear from you. Just head over to our contact page and get in touch.