|Cookbook: Squid cocktail Media: Squid cocktail|
In the 1970s in the United States, squid cocktail was one of the dishes explored to increase the popularity of squid in a time of diminishing fish stocks. Researches at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail, rings, and chowder to a 70-person tasting panel for market research. Despite a general lack of popularity of squid in the United States, aside from the internal "ethnic market", and polling that had shown a negative public perception of squid foods, the tasting panel gave the dishes "high marks".
- Aquatic Sciences and Fisheries Abstracts. Information Retrieval Ltd. October 1974. Retrieved 20 April 2013.
- United States. National Oceanic and Atmospheric Administration (1974). National Oceanic and Atmospheric Administration. Office of Public Affairs, National Oceanic and Atmospheric Administration; for sale by the Supt. of Docs., U.S. Govt. Print. Off. Retrieved 20 April 2013.
- Max Milner; Nevin S. Scrimshaw; Daniel I-chyau Wang (December 1978). Protein resources and technology: status and research needs. Avi Pub. Co. ISBN 978-0-87055-249-6. Retrieved 20 April 2013.
- Reed Business Information (21 March 1974). New Scientist. Reed Business Information. pp. 764–. ISSN 0262-4079. Retrieved 20 April 2013.
- Bronwyn Hurd; Massachusetts Institute of Technology. Sea Grant Program (1974). Using the seas to serve people: a report on the Massachusetts Institute of Technology Sea Grant Program, 1 July 1973 to 30 June 1974. Massachusetts Institute of Technology Sea Grant Program. Retrieved 20 April 2013.
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