MFR PAPER 11 10
Stndes are being made toward tapping a large oceamc protein source.
Squid-Its Potential and Status as a
U.S. Food Resource SEA RONA
ftr::"""r--RADULA VINCENT G. AMPOLA Wl®<:j:\1G:Jtt.I]t- CEPHA L1C CARTILAGES
as one counts from the dorsum. are INTRODUCTION call ed te ntacles and are about twice rhere are about 350 specie; of quid as long as the a rms. that Inhabit the oceans a nd sea of the The ink sac is a reservoir conta in KIDNEY INK SAC \\llrld The) belong to the di\ision of ing a brown o r b lack viscous fluid \\ hi ch is ejected through the siphon mnllu,c~ \.-ml\\ n as cephalopod. the +r--O-++I#-- HE ART "head-follted" anima ls. close re la tives \\ he n the quid is a larmed . This "ink" III the cuttlelishes and octopi. a nd no t on Iy forms a n effective screen --:!---+II-I---GUT mllre dl tantl) related to clams. 0) s behind which it can escape. but it is tel". and ,caliLlp~ In facl. the fringe belie\ ed tha t the a lka lo ids present in III appendage; ~urroundlng the head it paralyze the o lfactory sense of the an~a III all cephaklpods I~ a modi fica enem). thu a iding the squid in its tHln III the tle,h) foot of their primi escape. #--PEN tl\ e nll1llu,can ancestors. and th e The unusual coloration of cephalo 'Ingle .... knder chl tln ou, "pen" that pods is caused by the prese nce of pig line the Inl\~rnal dorsum of the bod ) ment cell s or chromatophores in the I' all that remaln~ of the shell. The integument that contai n red. blue. dl,tlnctl\ e mllrphologlcai features of ) e ll 0\\ . and black pig me nts in con Figure 1.-A squid in lonlliludinal seclion, ex cluding l ailfins. c! t,plcal sqUid are ,ho\\n In longi centrations specific to each species. tudInal 'ectilln in f-Igure I. The chromatopho res are contro ll ed According to Voss. who is cited in \11 ,quid, propel themsehes b) by muscles whic h a re actua ted to a n a rticle in Fishillg N e il'S I lIl erno td\.-Ing In and Illrclhl) e\pelling expand o r contract by visual or 01- liOIlOI (A no ny mous. 1973). those pa rts \\.II<:r In111 the mantle ea\ it) through factor) stimuli . thus c ha nging the of the sea from the middle of the the "phnn rhe force and direction of color of the a nima l. It has been o b continental slopes to the shore line the \\,Iter e pelkd plu the undulation sened by th e author a nd fis hermen where cepha lopods a re presently be ing 01 lin Ind blllh determines the direc that a ft er death . it is the release of fished constitute less than 10 percent t "ll and peed lli the a 111 mal The) the e pigments into the flesh o f the of the total ocean s urface. Present nll1\C llpp" ItL t,l the direct ion of the a nima l tha t is a n indicator of the on- catches a re derived mostly from in \\,Iler ejected tWill the Siphon and ... 0 et of spo il age. s hore species a nd those oceanic squids c,ln 1l111\C IOr\\.lrd llr hae\.-Il ard \\ith that migrate to inshore waters during WORLD POTENTIAL gre.ll IdrlLllt, rhL' eirculatilln llf \Iater part of the ir life cycle. The squid re OF THE RESOURCE thnlugh Ihe 1ll.lntle ai'Ll rro\ldes 0\\ source is therefore underex ploited in 'l'n t,lr thc gill, 1\ hlch hang free For centuri e!>. squid have been a bout 90 percent o f the world 's ocean 1IIIhin IhL t,l;\\.lrd rart ,lithe man lie used as an important a nd palatable area . In th e sa me article, other experts .1 \ III ,>ource of food in the countries bor es tima te lha t th e a nnual pote ntial \11 ceph,Ii,lr"ei, .Ire carnl\Of\)u,>. dering the ledlt erranean Sea a nd in production of oceanic quids probably .1Il.! Ihcn 1"Ul1g. uh I,t ,In 'mall the Onent. The) are found in a ll th e lies w ithin th e range of 90 to 280 Illil- Inlo.:r(chr.lte ,uch a Cl)replld,. '>ea and oceans of the world. and 1II'h.lll'l lei, ,Inei ga trllr,'d Older are sO numerous that they can be con Vincent G. Ampola is a Re qUId IIIL' lll1 It h lIeh .1 carelin. 'Idered Llne of the g rea tesl untapped search Food Technologist at l' I dll,t,ILL'dl1 ,In I "ther' 1l1,)llu,e, "luree'> of protein to be found In the the Northeast Utilization Re qUI I II u.dil iJd\C len ,Irpeneiage, m.lrtne en\ Ironment. Their fecundity search Center, National Marine oIrr.m 'cd 10 h\e 1',lIr ,Ir'lund Ihe and e\ceptlonall) hi g h gro\\th rate Fisheries Service, NOAA, h .Id I I 'hI Ir" h"lt .md hCd\ 1 dnd C,)lllhl ne I,) help en,ure a '>ubslantlal Emerson Avenue, Gloucester, thl' "'ltrth r,llr d,l\\ n. 11 hen MA 01930.
28 lion metric tons. From 1968 to 197 I , (the tail fin is about one- third of the meat cou ld till contain so me bone~: the reported world catch of all speci es body length), "summer ," or " N ew but for sq uid. once the beak and "pen" averaged 600,000 metric tons. foundland" squid, IIlex illecehrosils. It are removed in th e clea ning proce~~. Additional and pertinent info rma occurs southward to the Gulf of M ex ico there are no rema ining bones to con tio n on the world biomass and di tri but is mos t commonly found in the ce rn the processor and. ultimatel). bution of oceanic squid, and the pres summer and fa ll from Cape Cod no rth the consumer. In addition, th ere are ent gear and the numerous meth ods ward to th e Maritime Provinces. Its no data in th e literature at the present used in harvesting th em . is given by grea tes t use in th e past ce ntury or so time th at indicate that squid nesh Filippova (1970, and 197 1), Anony has been as cod bait both in Canada harbors any paras ites that are harmful mous (1973a). Voss (1973), and Zuev and the fisheries of Portuga l and th e to man . and N es is (1971). Scandinavian countries. In this coun try. this speci e is taken incidentall y MANUAL PROCESSING to trawling operatio ns. and very little is In order to hand-clean quid for THE UNITED STATES so ld to th e fresh market. further proces~ing , it is necessary to SQUID FISHERY The distribution, biomass density, wa h each one under running water in From 1968 to 197 I , th e reported some biological data. and th e meth ods order to remove any adhering foreign yearly U ni ted States harvest averaged and gear used in capturing these Atlan matter or ink which will stain the meat. 13.300 metric tons (A nonym ous. 1969. tic speci es are reported by Nesis The sq uid i then laid flat , and the 1970. 197 I , and 1972). About 90 per ( 1968). Noskov and Rikhter ( 197 1). arms and tentacles are severed from ce nt of this ca tch consisted of Loligo Rathjen ( 1973). Serchuk and Rathjen the body by cutting through the head oplI ll'lCem ca ught in southern Cali for ( 1974). Sq uires ( 1957), Vovk ( 1969). j ust in front of the eyes. The beak, nian coa tal waters . The fishery is and Vovk and Nigmatullin ( 1972). which is loca ted in a pouch in the base conducted year -round, w ith maximum of the corona of appendages (Fig. I), hau l taken from May to July. Mo t is removed by simply squeezing the NUTRITIONAL ASPECTS of this ca tch is ca nn ed o r froze n . but pouch out fro m its attachment with lately much of it is being so ld fresh . Compared to ot her marine animals thumb and forefinger. as it is rapid ly becoming a popular ea ten by man , squid have a larger To clea n th e body. insert a knife en tree in west coast restaurants. proporti on of ed ible parts to the whole blade into the mantle cavity and slit Another species of squid harvested body. With vertebrate fishes, the re th e m antle down to the base of the tail in the U nited States is th e long-fi nned coverable ed ible portion ranges from Pull out th e visceral mass, including or " bone" squid (so ca lled because of 20 to 50 percent : and in the commonl y the " pen," and discard . Lay the mantle it broad pen and a tai l half the length ea ten shell fish . th e edible parts are fl at , and with th e knife edge scrape away of its body). Loligo pealei . which in from 20 to 40 percent. In squids, th e any visceral remnants and ink as well habits the western Atlantic from Vene ed ible portion- which consists of the as th e pair of gi lls adhering to the 1Il zuela to ova Scotia but is most com mantle. tail , arms, and tentacles-is side of th e mantle wall. Some processors monly found from Cape H atteras to from 60 to 80 percent of the weigh t of simply squeeze out or manually pull Cape Cod. They inhabit the insho re the animal. depending on the species out th e visceral mass and "pen" III waters of the continental shelf of the and its size. order to leave the body intact. Wash middle and so uth Atlantic States in Squid meat is eq ual to fish meat in the cleaned parts under running \~ater. the summer and autumn and the outer protein content ( 16-20 percent) and Removal of the skin from the mantle. part of the continen tal shelf in the am ino acid compos ition and ca n be arms, and tentacles IS optiollal and winter and pring. The bulk of th e re considered as an excellent so urce of labori ous and can be acc mplished in ported ca tch is brought in as incidental protein (Takahashi . 1965). Its food so me species by hand-peeling or by catch to the trawl fishery. and a smaller energy equ iva lent is about 85 ca lo ri es scraping. Sometimes. blanching the am ount is taken closer to sho re by per 100 grams of raw meat. meat in hot water (75 ° -85 ° C) for a few traps. D ata from the ICNAF Redbook The fat content of sq uid fl esh has seconds wi II faci litate thi process. Japa (A nony mou , 1973b) indicate th at been reported as varying from I to 5 ne e researchers and others have been from Cape Cod southward to the Balti percent (Kitabayashi , N akamura. studying the u e of proteolytic m ore and Wilmington ca nyon areas, Shudo. and Ishikawa, 1963). This fat enzymes in conjunction with agitation a yea rly max imum sustainable yield contains a considerab le am ount of as a means of removing the sk in of 7 1,000 metric tons of Loligo pea lei cholesterol : but since th e quantity of (Okuda and Kon, 1965). is possible. Until 1973, about 75 per fat is low, the amount of cholesterol MECHANICAL PROCESSING cent of the catch was sold to the fresh present does not constitute a health market, but lately mo re of the ca tch is haza rd even to th ose w ho are on re- I n order to make a squid fishery being frozen and exported to Europea n tricted diets (Korobkina, Danilov, economically fea ible, fast, efficient countries. as demand th ere has ri se n Kalinina, Tsurkova, and Andreeva, mechanical mean of heading, evi - con iderably. 1968). cerating. kinning, and cutting the The other commercially impo rtant A definite advantage of squid meat flesh into appropriate size pieces must species caught off the eas tern coast of over fish is that in some cases , no be developed . the United States is th e short-finned m atter how well the fish are filleted, the Recently. mechanical skinning of
29 Aat-c1eaned .,qUld mant les. a, \\el l a, H lgh-'peed ll1echalm.:a l cu ttI ng 01 tla l1 , Iro/en theellit: lency wa' lncn:a,cu e\ I..,cerated.lntact ma nt Ie ... . \\ a, achle\ ed ..,qu ld tle,h IIltn ,lIce, ha, .,ucce,.,lu ll ) h, .til .luultlonal 12 pcrccnt. P lcce, h) pa..,.,lng them .,kln\lde do\\n thrllugh heen aCCl11l1 p II'>hcd h) pa,,, ng the th.lt ell1crgcu 1I1ll:ut. UUC to JouhlIng a modified Jen,en T) pe B fi.,h llilet Ilc,h thr"ugh an LlI,chel \hldel J O\l:r nl the l11antle. can he run through .,kll1ner (manufactured under Ilcen,e dlLcr (ll1al1Ulactuled h) L r'>Lhel the l11achlne dgaln .•IIlU taIling, or h\ "Itchen 01 the Sea. Inc. l\lalden. 1 ahllratone, 111 \'alpal
"'" \ cr,I1 l 'pcrll 1\,\11 \ ere peril rrlleJ ,n ,'rJer I,) deterl11lnl' the kngth 01 on ICC helllIlc "t Ihe t\\,1 h'"all,lf'1I11erClal peCIC, In Ihe hr I lnle It e pen- menls, Irc hl\ euugh!. LCJ. and re fno!eraled qUIJ \ere hr,'ught hI the "llrlheast ttillatllln Re earch Cenler ,\ Ithlll I tIl 24 h,'urs aller capture The ICC \\as rLl1h)\ed ,II1J the) \\ere palkeJ In \\(I(IJcn hll'\e t,'gether \\Ith tlake ICC In u rulHI ,,) ,llle part llf ..,quld tll ,Inc part ,II ile I h) \\ light). t\\ll part~ "t squlJ t(1 ,II1C pari ,II ICC .tnJ 11\ e pari ,II squlJ tll (Ine part III' Ice Thl \\.1, uC c"lllpllSheJ h\ plaCIng the apprl'pnalc .t11l\lunt "f Ice ,111 tl'P ,It the ,qulJ anJ S1IllUI.lleJ p,I,lr ICIng technIque The ho'\es \\ere then \IOreJ In a refrigeratcJ fllOI11 t3 ( ± I l. and the lOp Ice lo,t Jue to meltIng \\ a., rcplenl,heJ a., neeJeJ ~cn,or\ te\11 ng "a, Jone 011 each Illt Jatl~ In ,'rJer to Jeterl11lne the ,hell IIle l)1 the ,qUIJ, In the last three e'\pertl11enh . .,qulJ tra\' leJ h) the \e",el llll/"yrh (char-
Figure 2,- Model J Urschel Dicer showing strip p ing and crosscut knives . Figure 3.-Machine cut squid mantle (llIex i1/ece brosus) .
tered by th e N a tio na l M a rirle Fi s h e ri e~ Se rvice to tes t the feasibility o f directed sq ui d fis hi ng), a nd heavily iced in c rushed b lock ice immed ia te ly afte r capt ure. we re ke pt tha t way during ex tended refri ge rated storage to test o p tima l co nditi o ns. T he results s ho wn in T a ble indica te th a t , in a ll pro b a bility, the tim e of yea r th e squid we re ha rvested , as well as the a mo unt o f ice used d u ri ng storage, has a defi nite be ne fi cia l effect o n the she lf life of squid .
Table 1.-lced shelf life of round squid held in ice at an ambient temperature of 3°e ± 10.
Squid to Ice Shelf Life Ratio Month Caught (days)
Illex spp.
1' 1 July 5 2: 1 5 5:1 4
1:1 September 8 meat was used as an ingredient in stuff quali ty of the product \1.1 hlghl\ .Iv 2:1 8 5'1 ing, a lo ne, and in com bi nation with ceptable for a 12 month 'tllLlge PLrtllti
Loi/go spp. clam meats and textured vegetable Total bacterial plate Cl1unh on I lI~lln protei n . W ith the addition of binders agar Incubated at 37 ( rJn!!Ld Iron 1.1 May 6 2.1 6 such as starc hes, albu men , or homog high of 1.400 organl,>nh per L.rdlT' t 5'1 3 eni zed fis h fles h (Learson, Tinker, zero at the end of the t(lr.lgl PLflL1d 1.1 January 9 a nd Ro nsiva ll i, 1971), portion-con tro ll ed, breaded, precooked patties 1.1 January 9 COOKING were developed. The development of 1'1 February 10 CHARACTERISTICS rancid ity in raw or processed squid p roducts was never a problem. even I- resh squ id can hL L nked 111 hl when they were held in frozen storage for of t\.\oO \.\oays . The\ c,ln he q I l PRODUCT DEVELOPMENT a period of several months. as In frying or sauteing 'r 'I t: A t present. the o nl y comm e rc ia ll y Two products that show defi nite cooking \.\ohen u\ed ,I .1n P prepared squ id p roducts produced in promise as consumer items are frozen a sauce or casserl1iL It the the U nited Sta tes are sq uid canned breaded squid. and marinated squid. are to be qUlC!...-UhlhCl. w i th or \.\0 ithout its ink i n brine, in o il. a nd Breaded squid are prepared b) clean be minimal (ab,'ut \-- P L n I in to mato sauce. T he 1970 ca nned ing and machine cutting the mantles the meat Vlill rLl, n pack was about I mill ion rounds a nd and tails Into bite-sized pieces. \.\ohich snap or bite duc to It \.\0 as p robably desti ned for strictl y ethnic are then battered. breaded. packaged. squid meat i, to b.: b m arke ts. Among the present functio ns and frozen. The) can be deep-fat fried the deSired end pr< J k of the o rt heast Utilization Research directl) from the frozen state for con Center a re p roduct de\ elopment and sumption. Studies b~ mar!...eting per prescn a tion , and the promotion of sonnel of the ational r-larrne Fisher underut ilized marine speCies, both to ies Service and b\ personnel at the help the tishing II1du~tr~ and to intro Northeast Utilization Research Center tested ret! Idr d uce ne\\ and palatable foods from the indicate e\.eellent acceptance llf the ongcd ,ea to the American public. Squid is prllduct e\en after month, of frozen \.It:grt.:t? l r a prime e\.ample of an underutilized ,(Orage hJ' blLP ~pecies. Preliminary pac!..., l1f marinated 1\l an~ ,quid recipe, \\ ere fllrmulated sqUid \\ ere made b\ ml\.lng diced. pre a nd teoted fLlr .lcceptabilit~ b\ ta,te coo!...ed sqUid. II1cluding .Hm', \llth panels \\ Ith e\.cellent results. The,e In \inegar. llli\e l111. .111L1 riCe, The\ clude ,quid in cho\\der, in thermldor. \Iere pac!...aged In gl~" Jr, .lnd hLPt -: 'me "un n \ and In \ arlLll1S lL1m3to ,auces. SqUid under retrrger3tll'n bLld\\ :; <. The tjJ I r
31 I n general. higher sensory accep at present. none e>,. lSi , . I I' th i, were done. ,ludIC, on ,qUId (XXI ). RC-C\amlllal lon on lhc crudc fal conlcnl of ,qUId mcal (I n tance scores were obtained when squid the latent v"orld sqU id n::,ou rce could Jap . I ngl ah,ll) Hol..l..,"do Reg I "h meat was prepared v"ith its sl-.in on. al ma t eria ll ~ add to thc v"orld\ poncin Rc, I .10 . Hull 27 I' 'i2-'h "- mohl..lna. (J ') , !- II 1).10110\ . '" '" "- il" thoug h to some members of our taste supply . 1\ 1uch ha, been 'A n ttcn In th iS nln ... '" I I ,url..o\a and'" A Andrcc", panel. the appearance of 'A hite. sl-.inless same \ein for man~ year,. but It 19hX Nulrll)\C \aluc of Irc,h-lro/cn ,qUId (In Ru,,> .) R\on "' ho/ 44( IlhX-hIJ flesh 'A as more acceptabl e. seems c lear that no'A. In th l' period I ear,on R J '. H [ [ ,nl..er . and I J Ron v"hen more a bundant food resource, are ,)\ ill" 19 7 I h,h prole lll' a, olllder,> In procc"ed fj,hcn product, (omlllcr ' "h USES FOR SQUID WASTE urgent ly needed . I'> the time for con Rc\ ,,(2) 4h-'O NaLlIllllra K . a nd '" "' ,laoaya,h, 1964 ce rt ed action lor the utili/at ion of ')lud,e, o n lhe 1'0'''01111) for cXlradlng The sepia or inl-. of cephalo pods sq ui d in the nited States. glue Irom ,>quld ,I..,n (In J a p . f:.ng!. aO'lr.) has been refined a nd used as a colo rant H oI.. I.. ,lido I "h !- xp. "iln Su Rep. 2, p 99 10 I b ~ artists for man~ ~ ears . It IS also ACKNOWLEDGMENT Nc".,. '" IIJh X. ')ourcc of ra" Illalenal frozen a nd used as an ingredlenl In rhL blolog) .Ind fi,hcr) of thl AllanllL Credit I'> gl\ e n . 'A Ith appreCiatIOn. ,qUId ( 1I1e·\ tI/('(-/"(lI//I) (Tran,lalcd from ethnic cephalopod coo l-. er~. J apa ne,e to l ar~ Ann Pern . a bi o log ical aide Ru'"an b\ I "h Rc,> Hoard (an Tran,1 ') CI 1114 j researcher, ha\e been studying meam a t th e ort hea,t lli l/atlon Researc h ' o,l..m \ S . and \ R,l..hl cr IIJ71 of e'\tractlng a high \isco~it~ g lu e from Center. for her help In prepara ti o n o f Rc,>ull'> of a lra,,1 ,unc\ cilrncd oul on ooard R/\ fl ~1I1 III June IIJ71 . Inl sqUid sl-.In ( al-.amura a nd Kltabaya,hl. the ,quid and In product de\clopment (omm "'orth"C.,1 II h.,h . Annu P r
32