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Article: Squid: steady supplies from around the world make this mollusk a perennial bargain. (Shellfish Focus).(international fish industry)(Statistical Data Included)
- Article from:
- Seafood Business
- Article date:
- September 1, 2002
CopyrightCOPYRIGHT 2002 Diversified Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Although many Americans still squirm when they think of eating squid, slowly but surely, we're becoming a nation of squid eaters. Even Red Lobster, that safe harbor of middle-American cuisine, now has squid on its lunch and dinner menus.
Of course Red Lobster, like almost every other restaurant, still takes cover under the name calamari, believing diners are too squeamish to order this ubiquitous mollusk as squid, though it's eaten in almost every coastal country around the world.
Since 1996, U.S. imports of squid have headed in one direction: up, from 27,600 metric tons to 47,600 metric tons in 2001. It's easy to see why more restaurants are clamoring ...
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