TY - JOUR
T1 - Squids of the North
T2 - gastronomy and gastrophysics of Danish squid
AU - Faxholm, Peter Lionet
AU - Schmidt, Charlotte Vinther
AU - Brønnum, Louise Beck
AU - Sun, Yi-Ting
AU - Clausen, Mathias P.
AU - Flore, Roberto
AU - Olsen, Karsten
AU - Mouritsen, Ole G.
PY - 2018/12
Y1 - 2018/12
N2 - Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes’ traditional diet. However, if Danes can eat octopus, squid, and cuttlefish when visiting Southern Europe why do they hesitate to eat Danish cephalopods at home? Cephalopods are a nutritious, healthy, and sustainable source of seafood. Moreover, the populations of all species of cephalopods are globally on the rise in stark contrast to the dwindling traditional fisheries. Eating more of them is a way to a more insightful and sustainable use of the marine food resources. The challenge is how to prepare them into delicious food and how to make the Danish population, the fishermen, and the retailers aware of their great potential and value as sustainable and delicious food. We have combined scientific gastrophysical investigations of various squid preparations with gastronomical design, innovation, development of recipes, and inventive product design to furnish a solid basis for spreading knowledge, appreciation of flavour, and a desire to consume Danish squid in Denmark.
AB - Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes’ traditional diet. However, if Danes can eat octopus, squid, and cuttlefish when visiting Southern Europe why do they hesitate to eat Danish cephalopods at home? Cephalopods are a nutritious, healthy, and sustainable source of seafood. Moreover, the populations of all species of cephalopods are globally on the rise in stark contrast to the dwindling traditional fisheries. Eating more of them is a way to a more insightful and sustainable use of the marine food resources. The challenge is how to prepare them into delicious food and how to make the Danish population, the fishermen, and the retailers aware of their great potential and value as sustainable and delicious food. We have combined scientific gastrophysical investigations of various squid preparations with gastronomical design, innovation, development of recipes, and inventive product design to furnish a solid basis for spreading knowledge, appreciation of flavour, and a desire to consume Danish squid in Denmark.
U2 - 10.1016/j.ijgfs.2018.11.002
DO - 10.1016/j.ijgfs.2018.11.002
M3 - Journal article
SN - 1878-450X
VL - 14
SP - 66
EP - 76
JO - International Journal of Gastronomy and Food Science
JF - International Journal of Gastronomy and Food Science
ER -
