Sustainable Seafood Recipe: Squid
Posted on | May 26, 2010 | 2 Comments
Squid shows up on more menus than many other seafood items. Most commonly prepared as fried calamari, it is one of the unsung heroes of sustainability. Yet, squid rarely gets put on the pedestal like wild-caught Alaskan salmon and farm-raised oysters. SOP shares with you a delicious, unique, and quick recipe in the hopes that it gives squid a higher profile.
Squid 'Noodles' with Kalamata Olives and Arugula
Before we get to the recipe, let’s discuss why squid is considered sustainable seafood. For starters, all populations around the world are in good shape. Squid mature quickly and can withstand heavy harvest due to their fast reproduction time. Gear used to catch this cephalopod causes little habitat damage and encounters moderate levels of other species as bycatch. Monterey Bay Aquarium, Blue Ocean Institute, and Environmental Defense Fund give the various species of squid around the world positive marks.
Another great feature of squid is its cost. You should be able to find fresh or frozen squid for about $8 per pound. Total cost of this recipe comes out to about $3 per person. Slightly modified from Chef Anne Burrell’s recipe, SOP presents Squid ‘Noodles’ with Kalamata Olives and Arugula.
Tags: Anne Burrell > Blue Ocean Institute > bycatch > calamari > Environmental Defense Fund > Monterey Bay Aquarium > seafood > squid > sustainable
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May 31st, 2010 @ 12:50 AM
Love, love, love squid! It’s easy quick, clean protein. It can be cooked so many ways. And best of all, delicious and sustainable. Thanks for the reminder!
May 31st, 2010 @ 6:08 PM
Hey, another fan!