Squid cocktail

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Squid cocktail
Course Hors d'oeuvre
Main ingredients Squid
Cookbook: Squid cocktail  Media: Squid cocktail

Squid cocktail is a seafood dish, which is usually served as an hors d'œuvre. It is similar to a prawn cocktail, but uses squid as the main ingredient.

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. Researchers 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.[1][2] 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,[3] the tasting panel gave the dishes "high marks".[4][5]

See also[edit]


  1. ^ Aquatic Sciences and Fisheries Abstracts. Information Retrieval Ltd. October 1974. Retrieved 20 April 2013. 
  2. ^ 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. 
  3. ^ 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. 
  4. ^ Reed Business Information (21 March 1974). New Scientist. Reed Business Information. pp. 764–. ISSN 0262-4079. Retrieved 20 April 2013. 
  5. ^ 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.