I’ll Have Some Calamari with that Calamari
In today’s headlines was news that armies of giant squid are appearing in large vats of fried oil off the California coast. Well, forget the oil bit in that sentence, but the rest is true. This story reminds me of “Cloudy with a Chance of Meatballs”, which explains the mental leap to vats of oil. These Humboldt squid can grow up to 100 pounds and six feet tall, and I think they look sort of cuddly. Louisa would probably find them cute enough to want one on her bed, if they weren’t all wet, salty and slimy. I’m just thinking about the dinner possibilities. Fried calamari, followed by fried calamari. My mom used to make calamari in a red sauce when I was a kid, but it wasn’t my favorite dish in her repertoire. But what else can be done with all of this giant squid? I wouldn’t be surprised if this influx of the beasts inspires a few California chefs to come up with novel ways to use up the tentacled bounty. Pull out your clarinets in tribute to this event.
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I’ve read that the squid is becoming the dominant species in the ocean (global warming) and these squid are feasting on the fish people have generally been eating. This means there will probably be shortages of some traditional sea food unless we (the dominant predator) eat more squid. I can picture calamari rings as big as doughnuts but thats alot of frying. For those not enamoured with the tasty cephalpod you can only hope they develop a natural squid fertilizer for your coop farmer to use. That amonia aroma has to come from something.
I don’t know, there’s something very fishy about this comment.