Squids of the North: Gastronomy and gastrophysics of Danish squid

Research output: Contribution to journalJournal article – Annual report year: 2018Researchpeer-review

  • Author: Faxholm, Peter Lionet

    University of Copenhagen, Denmark

  • Author: Schmidt, Charlotte Vinther

    University of Copenhagen, Denmark

  • Author: Brønnum, Louise Beck

    Alchemist, Denmark

  • Author: Sun, Yi Ting

    University of Copenhagen, Denmark

  • Author: Clausen, Mathias P.

    University of Southern Denmark, Denmark

  • Author: Flore, Roberto

    Office for Innovation & Sector Services, Administration, Technical University of Denmark, Diplomvej, bygning 373A, 2800, Kgs. Lyngby, Denmark

  • Author: Olsen, Karsten Bæk

    University of Copenhagen, Denmark

  • Author: Mouritsen, Ole G.

    University of Copenhagen, Denmark

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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
Pages (from-to)66-76
Publication statusPublished - 2018
CitationsWeb of Science® Times Cited: No match on DOI

    Research areas

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

ID: 163228154