Squid cocktail explained
Squid cocktail is a seafood dish, which is usually served as an hors d'œuvre. It is similar to a prawn cocktail, but uses squid as the main ingredient.
In 1969 in the United States, squid cocktail was one of the dishes explored to increase the popularity of squid in a time of diminishing fish stocks. Researchers at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail, rings, and chowder to a 70-person tasting panel for market research.[1] [2] Despite a general lack of popularity of squid in the United States, aside from the internal "ethnic market", and polling that had shown a negative public perception of squid foods,[3] the tasting panel gave the dishes "high marks".[4] [5]
See also
Notes and References
- Book: Aquatic Sciences and Fisheries Abstracts. 20 April 2013. October 1974. Information Retrieval Ltd..
- Book: United States. National Oceanic and Atmospheric Administration. National Oceanic and Atmospheric Administration. 20 April 2013. 1974. Office of Public Affairs, National Oceanic and Atmospheric Administration; for sale by the Supt. of Docs., U.S. Govt. Print. Off..
- Book: Max Milner. Nevin S. Scrimshaw. Daniel I-chyau Wang. Protein resources and technology: status and research needs. 20 April 2013. December 1978. Avi Pub. Co.. 978-0-87055-249-6.
- Book: Reed Business Information. New Scientist. 20 April 2013. 21 March 1974. Reed Business Information. 764–. 0262-4079.
- Book: Bronwyn Hurd. Massachusetts Institute of Technology. Sea Grant Program. Using the seas to serve people: a report on the Massachusetts Institute of Technology Sea Grant Program, 1 July 1973 to 30 June 1974. 20 April 2013. 1974. Massachusetts Institute of Technology Sea Grant Program.
