~~~cc~

A heavily iced catch of~ squid is transferred

from vessel hold to con-veyor belt at Mid-Atlantic

Seafood Company inNewport News.

~~()

8..A marine animal just now receiving serious con-

sideration as a highly marketable item by commer-cial fishermen in the United States is the squid.Long an "underutilized species" in fisheries man-agement terms, the squid, a cephalopod, is repre-sented by some 270 species in 25 families world-wide.

Squid come in many different sizes and shapes,with lengths ranging from less than an inch to morethan 60 feet. Where East Coast fishermen are con-cerned, the two species gaining their attention areIllex illecebrosus (shortfinned squid) and Loligopealei (Iongfinned squid).

Depending upon which country is doing thecatching, these and similar squid may be utilizedfor either human consumption or as bait for otherspecies such as tuna, blackcod and crab. japan, theworld's leading consumer of this seafood, usessquid for both purposes. In 1981 the Japaneseconsumed more than 500,000 metric tons (MT), ayear when worldwide consumption was 900,000MT. Spain, second to japan in use of squid as

Emerging from a cold-water rinse, the squid are conveyedinside the processing plant where they will bepacked and quick-frozen.

2

erous enough to attract large processor/freezerships from japan and other squid consuming na-tions, especially in the last decade when traditionalsquid fishing grounds nearer japan and Europehave experienced population declines.

food, came in a slow second with 75,000 MT thatyear. Remaining markets for squid as food in 1981were Norway, Portugal, Italy, East Germany,Sweden, Bulgaria, Spanish Africa and the UnitedStates.

So now American fishermen see a large, virt-ually untapped resource close to home, and are be-ginning to develop the technology, vessels and pro-cessing experience necessary for exploiting squid.

In Virginia, up until 1982, squid was treatedmostly as a bycatch, with perhaps a few hundredpounds of Loligo trawled from continental shelfwaters along with the primary catch of flounderand black sea bass. Virginia seafood companieswere not set up to process squid, nor did they haveestablished markets for squid products. Nowthings are starting to change, and Virginians, alongwith other East Coast commercial fishermen, arebeginning to see the potential for both foreign anddomestic marketing of this readily available sea-food. Perhaps it was all those large foreign vesselsfishing off both coasts of the U.S. each year thatfinally aroused American curiousity.

Lacking a bony skeleton and protective scales,the squid is a fragile creature compared to the fish-es, crustaceans and mollusks U. S. fishermen areused to dealing with. Not only that, squid tend tospoil fast if not handled properly from the time ofcapture. What all this means is that you have to beset up to do more than just drop your load oftrawled squid into a hold and dump on somecrushed ice. That is, if you want to break intosome of the foreign markets utilizing whole squidas food. At present, most foreign markets demandsea-frozen squid; about the only land-processedform of squid product they will accept is cleanedmantles or "tubes."

Historically, squid is not a seafood item withAmericans, although several species important tothe palates of other nations have been presentwithin American jurisdictional waters. Foreignquotas for squid harvesting within our 200-milefisheries conservation zone have always been gen- Most U. S. vessels do not have that sea-freezing

A typical long-finned squid (b.g1i9g.~) about 1 lb. in weight yields more edible protein than a finfish of com-parable size. Shown clockwise from the whole squid are rings, strips, slit mantle and whole mantle. The armsand tentacles, cut off below the eyes, are excellent when chopped and deep-fried.

3

A large Japanese jigging vessel sports an array of attractor lights and jigging machines.Stacked at lower right are metal pans for quick freezing whole squid aboard ship.

by an electric motor operates an axle which turnstwo hexagon-shaped spools. Jigs of assorted col-ors, sporting several rows of barbless hooks, arespaced about a meter apart along the monofila-ment line.

capability. At the other end of the spectrum arethe Japanese, a nation whose people have been ag-gressively fishing for and developing the technolo-gy for capturing and processing squid since 1945.A t that time the Japanese squ id fishery was con-ducted with small, wooden non-motorized boats.From 1945 to 1975 it grew to a fishery utilizingvery large high seas vessels ranging between 100-300 gross weight tons (GWT).

The squid attack the moving jigs, are hooked,and are carried aboard as the line winds on thespool, then are automatically dumped onto ascreen. From there they are collected in baskets orare washed down a seawater trough to a sortingarea. The squ id are then either held in I ive storageor are immediately graded for size, boxed andquick frozen in 10 or 20 kg blocks, assuring theultimate in freshness, uniformity and appearance.Squid frozen in this manner may be stored for upto six months.

With the development of the squid jigging ma-chine, the Japanese were able to land large quanti-ties of squid using comparatively few crew mem-bers. Most important, squid caught by jiggingcame to represent the highest quality product onworld markets, since they were immediately gradedaccording to size and quickly frozen on board,without being subjected to crushing, bleaching byice, or prolonged exposure to a non refrigerated en-vironment. When methods other than jigging areused to capture squid, overall quality can be dif-ficult to maintain.

A large vessel may employ a dozen or moretwo-spool jigging machines at one time, and therate of catching can be regulated, by adding or sub-tracting machines from operation, to insure timelyprocessing. Another advantage to jigging is that noother species, or "bycatch," is caught.

The automatic jigging machine which revolu-tionized japan's harvest method is a device where-

4

The latest in squid fishing technology is represented by this twin-spoolautomatic jigging machine. Relatively few crew members

are needed for operation of jigging vessels.

Left, typical squid jigs, clockwisefrom top; lamp attached to Jap~nese jig, mid-Pacificjig, Japanese jig, Newfoundland jig and Japanese jig sans light.

The boats fish less than an hour's run from a shore-side processor.

Sonar is used to locate schools of pelagic squidsuch as Illex ana Loligo, and moonless nights havebeen found best for jigging. Powerful lights areused to attract the squid to within 50 meters of thesurface, although it is as yet unclear whether or notthe lights actually attract the squid, or simply somesmall prey organism the squid are feeding upon. Inany event, when conditions are right, a large quan-tity of squid can be landed in a relatively short pe-riod of time, with no broken ink sacs, torn skin orloss in color ...all important criteria in the foreignmarketplace.

The California fishery for another species,Dosidicus gigas (jumbo squid) is growing, primari-ly by Japanese and Mexican jigging vessels. This isthe squid being harvested to the greatest extent inMexican waters, and one that is the focal point ofan intensive government-subsidized promotion pro-gram by Mexico, under the label "Grand Calama-ri."

Illex squid drop from the jigs onto a wire~n, then are conveyed by basket or watertrough to a holding and sorting station below decks.

A second capture method for squid, and onemost commonly employed by U. S. vessels, is traw-.Iing. This method of fishing is used on both thelongfinned and shortfinned species during the day-light hours, when squid concentrate near the bot-tom. At night, bottom or near-bottom trawlinghas been found ineffective, due to the animals'migration pattern. The daily migration of squidseems to be vertical, say scientists; horizontal trav-el apparently is with the current. A combinationof a sea anchor and a spanker sail has been foundsuccessful in keeping a jigging vessel with a schoolat a slow drift.

Off California, several other capture methodsare used for what the fishermen term their "mar-ket squid," Loligo opalescens. In the Montereyarea, the catch may be sucked up in hydraulic fun-nels or netted in power-assisted dip nets calledbrails, then pumped directly into the ship's hold.

5

Almost all of the squid landed in California aslate as 1981 were exported to southern Europe andjapan. Processed market squid products from Cali-fornia now include cleaned and skinned mantlesand tentacles, stuffed squid, squidburgers, driedsquid and smoked squid. Optimism is running highon the West Coast that squid, in its various process-ed forms, will be accepted by a growing domesticmarket. Most of the squid on the menus in Ameri-can restaurants today is shipped from California.

Another method of catching squid that hasseen limited use in the northeast is the trap, similarto a fish trap. This stationary device depends uponthe squ id being abundant in the area for its success.The trap produces a quality squid, since the ani-mals are held alive until transfer to boats.

Locating and catching squid is not that big aproblem for America's commercial fishermen.However, since it is not considered a high moneyvalue item worldwide, and since squid are relativelyabundant in the world's oceans, marketing themhas presented problems in the past. There are sev-eral good reasons for this according to panelists atthe International Squid Symposium, which con-vened in Boston, Massachusetts in August, 1981.

Squid caught by Virginia fishermen are takenalmost exclusively by trawlers. During the 1982season for summer squid (II/ex), John Holt of MidAtlantic Seafood Company in Newport News, Vir-ginia, reports that his company, (then AtlanticShelf Fisheries) used two 90 ft. stern trawlers totake squ id from New Jersey to North Carol ina.Holt's skippers used a high rise rope net having a5-ft. mesh in the wings to cut drag (squid can eludea slow-moving net by jetting out of the way). Mostof Holt's catch last year was sold as bait to tunalongl iners.

William Court, a speaker who presented a paperentitled "Japan's Squid Market," stated that "Over30,000 boats fish squid (in japan), and these rangein size from one ton to over 500 tons, and aremostly jigging and gill net boats. In addition,many trawlers also harvest squid.

"The basic problems of the squid fisheries (inJapan) are the high and increasing cost of fuel, thelow price of squid, intense competition due to anexcessive number of boats, and the great price andsupply fluctuations inherent in the fishery.

"When the squid supply is good from Japan'sprimary sources, imports are reduced with littleconcern for the effect on the foreign suppl iers,even though those fisheries may have been devel-oped and capitalized to meet Japan's market de-mand."

Most species of squid, including longfinned andshortfinned, have such a short life cycle (less than2 years), that long range marketing plans based ona future fishery are virtually impossible. One can-not forcast a high or low demand in foreign squidmarkets even a year or two in advance.

Newfoundland and Canadian fishermen havelearned caution through experience in foreignsquid marketing, and Americans, latecomers to thefishery, can profitably study the experiences ofothers.

This is not to say that the opportunity to ex-port squid as food to Japan, Spain and other tra-ditional markets does not exist for North Ameri-cans. There is a market, but an exporter will haveto produce squid of the highest quality, hold oper-ating costs to a minimum and possess a determin-ed, flexible attitude, according to those who havetried.

The first criterion can be achieved onlythrough dedication on the part of U. S. fishermento market a squid that has been treated as a food

Continued on Page 10

Frozen squid arrive at a processing plant in Japan.Mantle size indicates they could be jumbo squid, found

along the West Coast of the U.S. and harvestedprimarily by Japanese and Mexican jigging vessels.

6

Marine Schoolhouse Series No. 19

by Mary Sparrow

Squid have no backbone, so are classified bymarine scientists as invertebrates. The squid isfurther classified as a mollusk, I ike the oyster, clamand scallop, to name a few, even though squid haveno hard shell to protect their relatively soft bodies.Instead, the squ id 's body shape takes support froman elongated internal structure called the "pen"that resembles a thin piece of flexible, clear plastic.

,',~' c'

-.' '-'~~:.'t~~::;~~,,:~;i,'

:'-",:::' "

6:::=~~~':i7c- .

~:;., ~:~~(?~~~::~:-:,. .~';..

~:~,:.'

;;:;:':

.. " :'i:::.1,-.-".,...:.,; .~i~;'~i;'.. '~~r:'. ..

Long-finned squid

Like its relative the octopus, the squid has armsand tentacles. The number of arms a squid pos-sesses, either 8 or 1O, depends upon the species.The two species which live in Virginia's ocean wa-ter, Loligo pealei (Iongfinned squid) and Illexillecebrosus (shortfinned squid) have eight armsand two very long tentacles. The arms are used tograsp the prey after the tentacles, equipped withsuction cups surrounded by small hooks, first makecontact.

tl

"Rocket of the sea," "magician of the ocean,""super mollusk." These are just a few of thephrases that have used to describe the squid, aunique marine animal distributed worldwide in theoceans and seas. Squid come in many sizes andshapes, with lengths varying from less than oneinch to more than 60 feet.

.~~~~~~~\ ~~~:!::~~~~.. ..-.c..:"'

""

Squid are very fast swimmers, a characteristicwhich is helpful in escaping danger and catchingfood. All squid move in the same way ---by con-tracting muscles and jetting water through theirbodies. The water taken into the mantle cavity ofa squid is forced out of the mantle through a si-phon. The force of the water shooting out of thesiphon makes the squid move in the opposite direc-tion from which the siphon IS pointed. This is theway a jet plane moves; the gases are shot out in onedirection, making the plane move in the other di-rection.

For this reason, the squid is sometimes calledthe "jet-propelled mollusk" and the "rocket of thesea." The siphon is very flexible and can be point-ed in any direction. This permits the squid tomove forward or backward, up or down in thewater column. Some squids have certain adapta-

tions which allow them to shoot out of the waterand glide in the air for a short distance. Some re-ports state that squid have been seen leaping ashigh as twelve feet above the surface of the water.

,.:.~~~f~{~'i; ~;;o~:.o,-t' ,.".

~~1JI!::~Squid are carnivorous: They eat meat in the

form of fish and small crustaceans, and are activeand aggressive predators. When hunting someth1ngto eat, the squid slowly approaches its chosen prey,getting in close range. Then it quickly ejects waterfrom its siphon, overtaking the prey and catching itwith outstretched tentacles. The squ id 's arms thenwrap around the prey and draw it up to the hard,parrot-like beak to be eaten, bite by bite. Since appear to be confused for some time afterwards,

thus permitting the squid to get away. The squidtruly is a magician, seemingly able to disappear atwill!

-' -/

The major markets for squid as seafood are inEurope and japan, where it is considered a deli-cious food. Lately, more and more Americanshave been eating squid, surprised to find it is bothtasty and nutritious. Until recently, we Americanssold most of our squid for bait. Now that may bechanging. Seafood houses in the United States arejust beginning to be equipped to process squid forhuman food, so be on the lookout for it in placeswhere fish and fish products are sold.

'" / ..-~~~~~~-':,

-~-----~~ ---

/'-~---c::::::::::: ~:~~;;~ Scientists are studying many aspects of the

squid's ability to learn and remember (memory),

---~-/' ---

l --c ~~,~~

--~-00:;;;.:-- --~'c

--

squid do not have great smelling or hearing abili-ties, it is believed that they recognize prey by sight.

Squid are eaten, in turn, by such predators asbirds, fish, eels, sperm whales and humans. Thesquid's quickness helps protect them from mostpredators, but they also have other defense devices.Squid can change color, a trick useful both in dis-tracting enemies and attracting mates. They mayalso change color for camouflage purposes, and tocommunciate among themselves. and how its tentacles are used for touching and

identifying different objects. Some researchersthink a squid may be able to tell whan an objectis by its feel or texture. Probably the most inter-esting research being done with squid right nowconcerns studies about its vision. The eyes of thesquid are very similar to the eyes of humans, asfar as the physical structure is concerned.

As a last resort when faced by an attacker, asquid can release a confusing "smoke screen" ofinky liquid in which it can hide. Predators thatcome in contact with the ink cloud sometimes

The squid, as you know by now, is both inter-esting and of great potential value to man. All ofus ---not only scientists and fisherman ---can profitby learning more about these fascinating creaturesof the sea.

~

~~~~i"

/If you are interested in finding out more about

squid, check with your school and local library.You may also obtain directions for dissecting asquid from: VIMS, Marine Education Section,Gloucester Point, VA 23062.

Short-finned squid

attacking jig .i

Fish House Kitchen

FRIED SQUID, GREEK STYLE

2 Pounds whole squid, fresh or frozen2 T. lemon juice1 tsp. salt1/8 tsp. white pepper1 egg, beaten2T. milk1 cup flourFat for frying

Clean squid, cutting mantles into strips orpieces as desired. Cut tentacles into 7 -inch

pieces.

Sprinkle lemon juice, salt and pepper onsquid. Combine milk and egg. Dip squid inmilk and roll in flour. Place squid in a singlelayer in hot oil, in a 10 -inch fry pan. Fry at amoderate heat, 3500 F, for 3 to 5 minutes.Turn carefully. Fry 3 to 5 minutes longer oruntil squid are lightly browned. Drain on ab-sorbent paper. Serve with lemon wedges.Makes 3 to 4 servings.

BAKED STUFFED SQUID

SQUID WITH TOMATOES & WINE

(Italian Style)

2 Pounds whole squid, fresh or frozen(approximately 8 medium or 14 small squid)2/3 cup partially cooked rice1/2 cup finely chopped onion1/4 cup chopped green pepper1/4 cup chopped parsley1/4 cup chopped linguica (Portuguese sausage)1/2 tsp. salt1/4 tsp. garlic salt1/8 tsp. pepperChopped tentacles1 can (1 lb.) tomatoes3/4 cup white wine1/2 cup chopped onion1 T. flour1 tsp. salt1/8 tsp. pepper1/8 tsp. liquid hot pepper sauce1 clove garlic, crushed

Clean squid, leaving washed mantles intact.Chop tentacles for stuffing.

2 Pounds whole squid, fresh or frozen1/4 cup olive oil1 cup chopped onion1 cup canned tomatoes1/4 cup sherry1/2 tsp. salt1/4 tsp. oregano1/4 tsp. dried parsley1/8 tsp. crushed red peppersDash wh ite pepper1 package (8 oz.) spaghetti1 T. chopped parsley

Combine rice, onion, green pepper, parsley,linguica, garlic salt, salt, pepper and tentacles.Makes approximately 2 cups stuffing. Stuffsquid loosely. Close opening with small skeweror toothpick.

Clean squid, leaving washed mantles intact.Cut mantles into Y2 -inch rings. Wash anddrain thoroughly on absorbent paper. Cuttentacles into 1 -inch pieces.

Combine remaining ingredients and place ina well-greased baking dish, approximately 12by 8 by 2 inches. Place squid in a single layerover the tomato mixture and cover with alumi-num foil. Bake in a moderate oven, 3750 F, for30 minutes. Then remove foil and bake un-covered at 3000 F for an additional 30 min-utes. Makes 3 to 4 servings.

Cook onion in hot oil until tender. Addsquid and cook for approximately 5 minutes.Add tomatoes, sherry and seasonings. Coverand simmer for 1 Y2 hours, stirring occasionally.

Cook spaghetti according to directions onpackage. Serve over spaghetti. Sprinkle withparsley. Makes 3 to 4 servings.

(All recipes from "Squid, the Versatile Shellfish:' by theNational Marine Fisheries Service)

9

Continued from Page 6

item from catch through sale News are currently involved in a squid projectfunded by the Mid Atlantic Fisheries DevelopmentFoundation.Lacking large freezer-processor ships, U. S. fish-

ermen, Virginians included, have begun to takepart in what are termed "joint ventures" with for-eign fishing companies.

Scheduled to begin in September 1983, theproject will attempt to identify and secure marketsfor squid landed at shoreside East Coast facilities.Further, the investigators will identify problemsassociated with marketing squid destined for hu-man consumption, and will assess processing equip-ment available to produce squid products in vari-ous forms, such as rings, tubes and strips.

A joint venture is a formal agreement betweenfishermen of one country and processor/marketersof another, with government approval, to cooper-ate in exploiting a fishery. joint ventures for squidwithin America's 200-mile fisheries conservationzone usually involve trawlers of U. S. registry sup-plying fresh squid to a foreign-registered freezer-processor ship. There are advantages for bothsides.

In 1982, Zaborski related, a lot of squid landedin Virginia was sold to the Canadian market be-cause Canada's domestic catch was lower than an-ticipated. The Canadians, in turn, sold the squid asbait to longliners.A foreign country can fill its alloted quota of

squid within the 200-mile limit by direct harvest.Then, through a joint venture agreement with anAmerican fishing concern, the foreign vessel cannotcontinue to fish, but can continue to take on squidpurchased from American "catcher" boats. TheAmerican vessels, lacking processing and freezingcapabilities, can continue to fish, simply tradingfull trawl cod ends for empty ones with the pro-cessor ship.

Richard Denzler, Fisheries Reporting Specialistwith the National Marine Fisheries Service (NMFS)Office in Hampton, Virginia, pointed out the dif-ferences in squid landings at Hampton Roads injust two seasons. Hampton Roads is by far themajor port for Virginia's ocean seafood products.

Denzler said the preliminary NMFS figures forthe 1982 season, released in February 1983, showa great increase in squid landings over the 1981 sea-son: There were no landings of Illex in 1981, com-pared to 2,457,000 pounds thus far in the 1982season (ends in spring 1983). Landings for Loligowere 336,700 pounds in 1981; 787,000 throughmid-February in 1983.

In this way the American vessels can stay onthe fishing grounds until fuel and supplies run low,then make "one more haul," or as many as theboat can handle, and return to port with a loadto be marketed domestically.

As Jim Zaborski, General Manager of New-port News Seafood Industrial Park said in an in-terview, "J oint ventu res are the surest way forAmericans fishing squid to get a guaranteed pricefor their product. Everybody comes out ahead.Our ships don't have a fuel and marketing problem,and the foreign vessel can just sit out there andload, process and store squid to capacity, adheringto its own quality standards."

A joint venture by Fass Brothers Seafood ofHampton, Virginia, accounted for 2208 MT ofIllex and 1094 MT of Loligo in 1982 accordingto Denzler, who added: "There definitely is apotential for developing a squid market in VIr-ginia."

I. Luie Fass discussed the joint venture hiscompany was involved in last year. Fass BrothersSeafood, Inc., the largest seafood firm in Virginiain 1982, acquired a 160' catcher-processor named

Zaborski and other members of the Depart-ment of Development of the City of Newport

~~~:.'Q.,.Q

A drying rack filled with squid.Processed in this way or by

sun-drying, squid is a pop-ular snack food in Japan and

parts of Europe. Americanconsumers will see an increas-ing number of squid products

in the future as promotionalefforts materialize.

10

the Holland from a foreign firm, then converted itentirely to processing. The Holland bought nearly2 million pounds of summer squid on the mid At-lantic fishing grounds from approximately fiveAmerican trawlers.

Again, it comes back to onboard freezing, or atleast icing in seawater with later freezing, if coloris to be preserved.

Indicative of a growing U. S. acceptance ofsquid, as hoped for by resource managers andfishermen alike, is the increasing consumption ofbreaded rings and other squid products in RedLobster Inns of America. According to ChrisMuenzmay, Vice President in Charge of Purchas-ing and Distribution for the 351 Red Lobster Innsnationwide, squid is a popular appetizer item.

Once frozen, most of the squid were sold to anItalian firm for human consumption. A lesserquantity was purchased by Japanese tuna long-liners for bait.

Fass said the company will again be involved incatching, processing and marketing squid this year.He sees a great potential for squid in the domesticseafood market, especially when cut into rings,strips, etc. and breaded. He adds that it will needagressive promotion, being a new item to mostAmerican palates.

"We buy it in Calrfornia," Muenzmay said."We've been using it for about six months --Iwon't say how much, but it is a substantial quanti.ty --and we haven't folund an Inn where the friedrings aren't well accepted."

Muenzmay added that Red Lobster Inns hassuccessfully marketed chopped, deep-fried man-tle and tentacle produc:ts in California, and expand-ed use of squid is antic:ipated this year.

john Holt of Mid Atlantic Seafood, mentionedearlier, had a few boats fishing for Fass Brotherslast year. Mid Atlantic Seafood has a joint venturegoing forward this year, with Portuguese vessels do-ing the processing, Holt says. However, the totalallowable joint venture tonnage hadn't been set byWashington as of late March, so all joint ventureplans, based on 17,000 MT for the mid Atlantic,are "holding." Applications pending involve pro-cessing vessels from Spain, Portugal, japan andItaly.

Short of seeking out a restaurant known toserve squid, Virginians may have a little troublefinding this seafood. '"he commercial processorsaren't set up to welcome any through-the-doortrade with individuals looking for a few pounds ofsquid. When those boats come in, the scene at ashoreside processing plant is one of barely contain-ed pandemonium, where speed is of the essence.The processors like Fass and Holt say the best wayto get fresh or frozen squid for the table is to per-si~;tently ask for it at the local seafood retailer.

Holt has a very positive outlook for 1983, andanticipates use of both a freezer boat and landplant squid processing operation. He is currentlyattempting to get machinery for cleaning and ring-ing squid, anticipating a growing market for pro-cessed products. This issue of the Marine Resources Bulletin

cl:>ntains some excellent recipes for this highlynutritious, reasonably priced seafood. SimplytlJrn to our "FISH HOUSE KITCHEN" page.

Bill Carroll, Project Director for the Mid Atlan-tic Fisheries Development Foundation, also seescause for optimism on the part of prospective EastCoast squid fishermen. Carroll thinks joint ven-tures are the way to go at this stage of the fishery,at least until American consumers start acceptingsquid products on a wider basis.

Squid is easier to prepare for cooking thanmost fish, once you learn the proper method.Some of the reference literature listed at the end ofthis article can show you how.

A cooking study conducted by Rutgers Univer-sity food technologists indicates that the methodof cooking squid ~lffects the texture dramatically.The experts say thlat squid should be cooked veryquickly, either by frying or sauteeing for 2-3 min-utes, or simmered in stews and sauces for greaterthan" 6 minutes for optimum textural properties.Also, some people prefer to tenderize the cleanedmantles before cutting them into strips or rings.

"Right now our current domestic squid marketconsists almost entirely of bait for longliners, witha lesser portion going to ethnic restaurants in largemetropolitan areas," Carroll said recent!y. And onjoint ventures:

"Fishermen from Virginia can best enter into ajoint venture by getting together, forming a cor-poration, then go looking for a foreign partner thatneeds squid."

In any event, it is likely that Americans will beseeing; more squid and hearing more about squid inthe cotming year, and it looks like some of ourcommercial fishermen are going to be right thereon top of the new wave.

European countries favor both Loligo and Illexover other species, says Carroll, but they demand ahigh quality product. Like the japanese, Europe-ans like to see some "bloom" or body color intheir squid: It indicates the degree of freshness. Dick Cook

11

Proceedings of the International Squid Symposium,August 9-12,1981. Prepared by the New England Fish-eries Development Foundation, Inc., 253 Northern Ave.Boston, MA 02210. 400 pages. Available at $:33.50 percopy from UNIPUB, P. O. Box 433, Murray Hill Sta-tion, New York, NY 10016.

Atlantic Golden Rings -The Development and Test-Marketing of a Processed Ring Product From ILLEXSquid. Susan Faria, Neil Murphy and James Fair,Massachusetts Division of Marine Fisheries. March1982. 34 pages. Available from National Marine Fish-eries Service, 7 Pleasant Street, Gloucester MA 01930.

Marine Fisheries Review, Vol. 42, No. 7-8, July-August1980 Edition. National Marine Fisheries Service. 94pages. Available at $1.10 per copy (domestic) from theSuperintendent of Documents, U.S. Government Print-ing Office, Washington, D. C. 20402.

Fish Facts For Florida Consumers -Squid. Don E.Sweat and James C. Cato. Leaflet. Free. Marine Advi-sory Program, Florida Cooperative Extension Service,GO22 McCarty Hall, University of Florida, Gainesville,FL32611.

National Fisherman, 1983 Annual Yearbook. SquidSection. $3.50 per copy from National Fishermanmagazine, 21 Elm St., Camden. Maine 04843.

Let's Cook Squid the European Way. Krystna Hrynie-wiecka. Cookbook, 40 pages. University of CaliforniaSea Grant Marine Advisory Program, 554 HutchisonHall, University of California, Davis, CA 95616.

Northwest Atlantic Squids. Warren F. Rathjen. MFRPaper 1023. From Marine Fisheries Review, Vol. 35No. 12, December, 1973. Copies available from D83,Technical Information Division, Environmental ScienceInformation Center, NOAA, Washington, DC: 20235.

Squid (Calamari) -The Versatile Shellfish (preparationand recipes). 16 pages. Fisheries Development Division,National Oceanic and Atmospheric Administration, 15Dale Avenue, P. O. Box 1109, Gloucester, MA 01930.

Virginia Institute of Marine ScienceGloucester Point, Virginia 23062

Address Correction Requested

~

MARK MIDDLEBROOKDAILY PRESS

GLOUCESTER VA

113A 2

23061

[M]@[j'D[jlJ@ tRl~@@[j'<:S@

ffi3@D ~~~DlliJA Sea Grant Advisory Service

The Marine Resource Bulletin is a quarterly

publjcationoftheMarine Advisory Service

of the Virginja Sea Grant Program, which is

administered by the Virginia Graduate Marine

Science Consortium, with members at William

and Mary .Old Dominion University, Univer$i-

tv of Virginia and Virginia Polytechnic and

State U?iversitv. Subscriptions are available

wjthoutcharge. Address all inquiries and

comments to the editor.

WiNTER 1983VOL. XV, NO.1

Dr. Frank D. Perkins. Dean/Director,V1rginia Institute of Marine Science

D W' II' R ' k d D .- r. I lam IC, ar s I rector i

Virginia Sea Grant

Dr. William D. DuPaul Head.

Advisory Services

Dick Cook Editor

Uover Note

quentlycoffshore

Toad, plus foreign demand,become aCoast fishermen.