Squids of the North: gastronomy and gastrophysics of Danish squid

Peter Lionet Faxholm; Charlotte Vinther Schmidt; Louise Beck Brønnum; Yi-Ting Sun; Mathias P. Clausen; Roberto Flore; Karsten Olsen; Ole G. Mouritsen

doi:10.1016/j.ijgfs.2018.11.002

Squids of the North: gastronomy and gastrophysics of Danish squid

Peter Lionet Faxholm, Charlotte Vinther Schmidt, Louise Beck Brønnum, Yi-Ting Sun, Mathias P. Clausen, Roberto Flore, Karsten Olsen, Ole G. Mouritsen

Department of Food Science

6 Citations (Scopus)

Abstract

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.

Original language	English
Journal	International Journal of Gastronomy and Food Science
Volume	14
Pages (from-to)	66-76
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2018.11.002
Publication status	Published - Dec 2018

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10.1016/j.ijgfs.2018.11.002

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@article{67da62bebebc4ab8827939cfab656337,

title = "Squids of the North: gastronomy and gastrophysics of Danish squid",

abstract = "Several species of cephalopods, particularly squid, are present in Danish waters, but neither are they fished commercially nor are they part of the Danes{\textquoteright} 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.",

author = "Faxholm, {Peter Lionet} and Schmidt, {Charlotte Vinther} and Br{\o}nnum, {Louise Beck} and Yi-Ting Sun and Clausen, {Mathias P.} and Roberto Flore and Karsten Olsen and Mouritsen, {Ole G.}",

year = "2018",

month = dec,

doi = "10.1016/j.ijgfs.2018.11.002",

language = "English",

volume = "14",

pages = "66--76",

journal = "International Journal of Gastronomy and Food Science",

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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 -

Squids of the North: gastronomy and gastrophysics of Danish squid

Abstract

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