Calamari V Cod

Squid looks truly revolting and so does octopus. They give me the creeps. I was persuaded to try a friend's battered squid ring but it was tasteless. No way I'll eat it instead of cod.

I'm another fan of calamari as long as it is cooked properly. I first tried it in Australia many years ago and now find it is best in Tunisia.

The ex, being Greek, cooked calamari like a dream. Cut into rings, dipped in flour, then shallow fried in hot hot olive oil for just a couple minutes. Bit of lemon and salt and pepper, after. Delicious

Has to be Cod, Haddock, Sea Trout (better than Salmon), Swordfish etc. Can't abide anything "rubbery" - chewing elastic bands comes to mind also I don't like Mussels, Whelks but can eat a few Cockles & love Crab & Prawns, my all time favourite is Morecambe Bay Shrimps for shellfish - Yum

Eating Calamari and chips with a little wooden fork, whilst sitting on a bench on the seafront in the summer, watching the boats go by?
Nah.

In a small beachside cafe in Crete had tiny whole squid, in a lovely light batter with a squeeze of lemon - delicious.

I love squid, properly cooked it should never be rubbery, i also like octopus. I was given a jar of pickled octopus in Puglia, quite enjoyed it for my lunches.

I can't even look at pictures of those creatures let alone eat part them.

I only like cod or haddock dislike the taste of salmon shellfish etc ??

We have had calamari a couple of times in a seafood platter at The London Inn in Shaldon Devon. It was delicious, not chewy at all. Still love cod though.

Cod and calamari are like chalk and cheese but both lovely in their way. Neither takes well to being overcooked but squid can be very rubbery indeed if left too long in whatever heat you use to cook it.

Used to live in Cyprus and go down to the harbour to buy squid. My two sons were instructed to bash the poor dead squid bodies against the wall of the house.... at least 50 times per beast.
It tasted wonderful when cooked

I like squid and oysters but if we are talking Friday night supper for me it's Rock and chips I prefer rock to cod it has the one thick bone down the middle and it seems like added flavour somehow

Given the choice it would be cod or nothing thank you!

Feel the same way about calamari as oysters - yuk!

My family love calamari fried in batter as a starter - to me it is like chewing elastic bands!

calamari fish fingers for the grankids, erm I dont think so!

Love calamari, don't love cod and they say cod stocks are low, so a no brainer for me, calamari every time

Squid can be like fried elastic bands if not prepared and cooked properly, but I so love the flavour. Give me squid [even rubbery] over fish any day!
BTW I don't much like fish and chips, so wouldn't need to choose in the first place

I spend a lot of time in Portugal and a Kebab style squid with green peppers, prawns, tomatoes, chourico and prawns cooked on the charcoal grill is my dish of choice. I like squid served in a variety of ways but not so much in ink.

Good squid should not be rubbery (maybe over cooked), but maybe a bit chewy. It is normally white although you can eat small squid cooked in the oven It is normally cooked on a charcoal grill, and my husband does a wonderful stew type dish

Serving it in rings in batter is a waste of time as it could be anything in the batter and it is tasteless.

To get good cod now in the UK is very difficult and expensive. I like it thick, with large flacks. Again serving it in batter you need good thick cod to get the flavour not these thin frozen fillets sold in most fish and chip shops.

There are lots of variety of fish available now which are good and I like sea bass and sea bream

Calamari ever time!! I love it. Mind you I like cod too but if there was a choice I'd go squid. Cooked properly it is delicious. I live on it when it Greece- it is usually freshly caught.

I love Calamari and would happily choose it over cod.

I love squid, octopus & cuttlefish it's rubbery if not cooked correctly it either has to be flash fried ( just until it goes opaque) or slowly stewed

The secret with squid is you either cook it from raw, (never buy pre cooked) very quickly or for a long time. Any inbetween results in tasteless rubber bands. We eat it regularly and really enjoy it.

there are a lot of problems other than warming of sea waters that threaten our salt water fish stocks - not least among them the way in which they are fished. There are still too many "casualties" - fish too small to be kept which get trapped in trawl nets and inevitably go back into the sea dead or dying. Even with larger net sizes, an undersized fish trapped in the middle of a full net stands no chance of escaping to grow on. If fish fryers do lose species like cod and haddock, they may fall back on fresh water species like Vietnamese river cobbler or farmed rainbow trout.Who knows! Then I would give up eating fish and chips altogether.