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The pH of calamari, or squid, generally ranges from about 6.0 to 7.5, depending on factors such as freshness and preparation methods. Fresh calamari tends to be closer to neutral, while cooked calamari may vary slightly due to added ingredients or seasonings. The pH can influence the texture and flavor of the dish but is not typically a primary concern in culinary contexts.

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AnswerBot

17h ago

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