When most people think of fishermen and others who make their living from the sea, they often think monolithically. They envision the lobsterman or the “goddam sword boat captain” or, well, the oyster farmer. The reality is that so many people making a living in our coastal communities rely on many catches and harvests year-round here in New England’s waters. It’s our job as advocates to make branching out and eating a greater variety of New England’s incredible abundance, easier.
Enter…squid.
We’ve partnered up with Chef Jeremy Sewall, Edible Boston, and local seafood innovator, Red’s Best, to get more local seafood lovers eating more of our local squid catch.
Squid has a reputation of being caught here in New England locally, but shipped overseas, drenched in chemicals, and shipped back to be turned into calamari. The only way to break that chain is for domestic seafood consumers to demand domestic, un-soaked squid. Our very own Chef Jeremy of Island Creek Oyster Bar and Row 34 has shown us the light in his effort to make sure that the squid served in our restaurants is strictly domestic.
Edible Boston recently spent time with Chef learning why considering your squid source is so important.
Chef Jeremy also shows us how to break down a squid and prepare it at home in last season’s print issue of Edible Boston. Read the article.