What Is The Difference Between Squid And Pota
Belonging to the group of mollusks, both squid and squid are cephalopods with various culinary uses but different from each other. We clarify what distinguishes each of them.
In addition to being highly appreciated products in different geographical locations, both squid and squid are available all year round in any fishmonger or marketplace. That is to say, they are foods that are very easy to find, inexpensive, and with which you can prepare countless dishes to get the most out of them. Traditional recipes such as squid with onions, Roman style or stewed potatoes with squid can be prepared at home in a simple way and with basic ingredients. However, squid and squid are not the same, since in addition to their physical or organoleptic differences, they have other marked distinctions such as their habitat or their price.
In fact, for consumers, one of the most important differences is its price, and that is that no one likes to be given a piece of cake, or in this case, squid for squid. The problem itself comes when they sell us squid at squid prices and we don’t even realize it. To prevent this from happening to us, and in the end being disappointed when cooking the product, we will focus on each of the aspects that make these two cephalopods different so that we can distinguish them when making the purchase.
What is squid
Coming from the Vulgar Latin “calamarium”, the squid is a marine cephalopod mollusk whose head and limbs are at the end of an elongated, cylindrical and soft body. These limbs or tentacles, in addition to propelling and guiding the animal as it moves through the water, allow them to feed.
The truth is that squid is one of the most consumed cephalopods in our country, and that, depending on the territory, it is known by different names. It is called lura in the north of Spain, specifically in Galicia, squid in regions such as the Basque Country, or cuttlefish in areas such as Cantabria. Also, depending on each region, it is cooked in one way or another. If we go to Andalusia, the most likely thing is to find it fried; In Cantabria for example, they will serve it stewed with potatoes; in his ink in the Basque Country; and in Galicia, luras are eaten with onions, stewed in tomato or in a potato stew.
Regardless of what squid is called according to the national territory, in Spain we can differentiate three types of squid depending on its size: the common or national squid, the Patagonian squid and the lace squid. The first of them is perhaps the most characteristic of our country and therefore the one of excellence, which is sold both fresh and frozen and with an average size that can vary between 32 and 42 cm. As for Patagonian squid, it is increasingly widespread among consumers and differs from the national squid both in its capture area and in its smaller size (18 cm). And finally, as for the lace, also highly valued in Spain where it is usually served battered and fried, it differs from the previous ones due to its small size, just 2 or 3 cm.
What is pota
The squid is also a mollusk belonging to the group of cephalopods that lives in the marine environment. Its body is long, and cylinder-shaped, it is an invertebrate and is made up of a head and tentacles at one end. These tentacles have a double function: firstly, they use them as a means to glide through the sea, as well as to facilitate their own feeding.
As with squid, there are different varieties of squid: the common squid, the flying squid, and the Argentine squid, the most appreciated of the three. The common squid is the most widespread throughout the national territory, and in general, although it is generally sold already cut into pieces, it usually measures about 25 cm. As for the flying squid, it is similar in size to the common one, as it varies between 15 and 22 cm, being a little wider. The Argentine squid, larger in size (up to 33 cm), is the one that most closely resembles the squid in terms of appearance; in fact, in Argentina, it receives that same name.
Since the squid has a more pronounced flavor, regardless of the variety used, it is usually cooked stewed, either with garlic, or onion, in tomato sauce, and even stewed.
Differences between squid and squid
Perhaps the easiest and clearest way to differentiate squid and squid is at first glance by the size and shape of the fins, as well as the color. But beyond their morphology, let us clarify that both are distinguished by other particularities such as their habitat, their texture and flavor, and even their price.
Size and shape of the fins: those of the squid, larger
Although depending on the variety of squid or squid, the size of the fins may differ, we must clarify that one of the aspects that allows us to differentiate both species with the naked eye lies precisely in the size and shape of their fins.
In the case of squid, its fins have a peculiar rhombus shape and occupy two-thirds of its total length. As for the squid, unlike the squid, its fins are much smaller and less developed, and its shape is also similar to that of a heart.
Color: the squid is semi-transparent, not pink
Another of the most relevant characteristics to be able to differentiate the squid from the squid at a glance is the color. Although the squid can vary its color depending on the area in which it lives, it is generally semi-transparent in color, especially if we look at the fins. The squid, on the other hand, tends to take on a pinkish color with shades that range between violet and purple.
Squid on the coast, squid in the depths
Squid live near the coast, in deep waters that vary between 15 and 600 meters from the Mediterranean or Cantabrian Sea, to the Eastern Atlantic, and even the Indian Ocean and the Pacific. It only approaches coastal waters, grouping together in small schools during the breeding months, between April and December. Their great capacity for adaptation is what allows them to live both in areas close to the shore and in deeper waters.
As for the squid, it lives in the waters of the Atlantic Ocean, passing through the Mediterranean Sea and the Pacific Ocean. Generally, the squid prefers depths to live in waters between 400 and 800 meters deep. As for their migrations, they occur only during the reproduction period, during which they approach coastal areas.
Flavor and texture: squid, softer and sweeter
One of the most striking differences between squid and squid is on a taste level, since both the flavor and texture are clearly different.
Squid stands out for its much sweeter and softer flavor, and its texture is more tender and less rubbery. On the contrary, the squid with a more intense and less delicate flavor has a smoother and chewier texture. That is why perhaps squid is more suitable to eat simply grilled, in rice, or stuffed with vegetables. However, squid could be more suitable for longer cooking such as stews, and even techniques such as frying.
Price: don’t get shit for squid
Finally, another of the most marked distinctions, and one of the most important between squid and squid, is the price. While squid can be around €11 per kilogram , squid, on the other hand, should not exceed €4 per kilogram.