Saturday, 27 September 2008

Sustainable California Squid Hits the Menu

The West Coast squid market is opening up to all cooks, even abroad, as the seafood is abundant, cheap, low-fat and caught by sustainable means. ...
... Add California squid to the short list of seafood that we can eat without guilt. It's plentiful, inexpensive, low in fat, relatively local and fished in a sustainable manner. Besides that, it tastes good. Bay Area diners who would never dream of preparing squid themselves know how delectable it can be in the hands of a good Italian or Cantonese chef. But with the economy on the skids and ...
Buying, cleaning and cooking tips are included here: Secrets of squid; by Janet Fletcher, San Francisco Chronicle.




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