Grilling Cephalopods
By Ruth Levy

Grilling and summer are two words that are very intertwined in the Northeast.   Why cook inside when the sun is shining and the temperatures are soaring?  While everyone is familiar with the traditional grill foods such as hamburgers, hotdogs & swordfish, most people don’t even think about the wonders of grilled cephalopods:  Squid & Cuttlefish.

One of the best meals of my life was on the Amalfi Coast in Italy where my husband and I had a lunch of grilled cuttlefish.  Simply prepared, it was so tasty and flavorful that we have often duplicated the preparation at home sans the ambiance of the location.  On the beach in Thailand I enjoyed wonderful grilled whole squid that makes my mouth water even now….and all these preparations are so easy to do on your own grill!

Cleaned cuttlefish or squid only need just a squeeze of lemon, a splash of olive oil and a quick turn on a hot grill to be cooked perfectly ‘Amalfi’ style.  If the tubes are left intact, it is best to score the squid or cuttlefish tube with a knife in diagonal lines prior to cooking.  Otherwise, open up the tubes and cook flat.  You know it is cooked when the flesh turns opaque in color.  Add a dash of salt and pepper and eat while hot!  Another option is to marinate the tube in soy sauce and then cook on a hot grill.  Dip in a spicy hot dipping sauce when done and you have ‘Thai’ style.

Squid & Cuttlefish represent some of the best value in the seafood category.  Remember their cooking method is not only fried or stewed.  With the sun shining, grilled is an awesome option that is very simple to do!

Cephalopods

Seafood in the News

By Richard Stavis

Last month I stated that fishmongers should band together to promote seafood. Since then, seafood has been in the news consistently, but the news has been focused on crises rather than the positive benefits of eating seafood.  I’ve been called by local papers and radio stations to provide an expert opinion from the seafood industry on the impact of these various crises. First it was volcanic ash, then, the water main break in Boston, and finally, the attention settled on the Gulf oil spill. I am always happy to speak for the seafood industry in an effort to get the truth across.  This said I’m somewhat uncomfortable with the idea that these “crisis” stories are becoming bigger than they should be and that they might start to define seafood.  If all of the media attention is crisis related, will the public get the idea that seafood in general is in crisis?

I’m not naïve- I understand the appetite of the public for news about the disaster du jour.  I’ve been there scanning the internet trying to find out more about a situation, whether serious or trivial (I admit it- I followed the Jay/Conan debacle).  The media looks to meet the demand for content and it widens its net.  From some angles the situation can then seem larger than it is. Is that what I am doing?  Am I helping feed the flame?

I’ve done my best to provide the public with the relevant information they need. When talking about the volcanic ash, for example, I brought up the disruption in supply to the market of European Atlantic Salmon.  I also made it clear that while the price of Salmon was rising, the increase was not solely due to the ash, and buyers would still have ample supply to purchase from. When asked about the water quality problem, I shared the steps that Stavis took to ensure that all fish going out the door was safe.  When discussing the gulf oil spill, I highlighted the 2 seafood items that we source from the gulf, Oysters and Shrimp, but also confirmed that we would continue to have product to sell. I hope all of these comments were helpful to consumers and did not overemphasize the impact of these issues.

Maybe the best thing to do is to balance the scales.  More and more specie are being certified as sustainable.  Countries, processors, and individuals are making great strides every day improving the quality and the safety of the seafood that is getting to your table.  Seafood is saving lives every day by improving the health of its consumers.   Let’s focus on “good news” seafood stories.

General State of Seafood