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 Bæk Olsen, Ole G. Mouritsen*

*Corresponding author for this work

    Research output: Contribution to journalJournal articleResearchpeer-review

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    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 languageEnglish
    JournalInternational Journal of Gastronomy and Food Science
    Volume14
    Pages (from-to)66-76
    ISSN1878-450X
    DOIs
    Publication statusPublished - 2018

    Keywords

    • Flavour
    • Gastronomy
    • Gastrophysics
    • Recipes
    • Squid
    • Texture
    • Umami

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