Blog Tags: Humboldt Squid
Guest blogger Jon Bowermaster is a writer and filmmaker. His most recent documentary is "SoLa, Louisiana Water Stories" and his most recent book is OCEANS, The Threats to the Sea and What You Can Do To Turn the Tide.
Typically at this time of year a certain breed of shopper purposefully wanders the fish stalls of their favorite grocer taking stock of the piles of fresh oysters carefully arranged on crushed ice or to pick up and judge the heft in their hands of tightly packed tins of caviar, which sell for anywhere from $50 to $2,000.
But maybe this is the year to lay off those two favored treats and replace them with something slightly less traditional: squid.
I know, a big bowl of calamari hardly compares to one of caviar… but, man, there’s a lot of squid out there these days. I’m sure some of those very popular sustainable fish chefs have already dreamed up some special calamari entrée to take advantage of the boom.
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