Fish
Loligo vulgaris
A tier
Loligo vulgaris is the European squid of the northeast Atlantic and Mediterranean, a medium-sized loliginid with a slender body, triangular fins, and tender tubes when cooked correctly. Flesh is mild-sweet and white, taking frying, grilling, and braising equally well. Ink sacs yield the black rice and pasta sauces of Mediterranean cookery. Score and grill whole small squid, cut tubes into rings for a light flour fry, or stuff bodies with crumbs and herbs. Flash-cook hot or slow-braise long—anything in between turns rubbery. Clean carefully: remove quill, beak, and guts, keeping ink if desired. Fresh squid smells cleanly marine, never ammonia-sharp.
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History
Classical Mediterranean diets featured Loligo vulgaris fried, grilled, and in stews.
Italian coastal cookery codified stuffed squid and ink sauces from local loligo.
Spanish and Portuguese markets ranked European squid among everyday cephalopod staples.
Frozen Loligo vulgaris tubes and rings supplied restaurants across inland Europe.