Dolphins, Sharks, Turtles and Workers Are All Victims of Unregulated Squid Fleets

While their dazzling bright lights are visible from space, much of the global squid fleet operates in total darkness. Hundreds of former Indonesian and Filipino crew members working onboard squid ships have exposed widespread environmental crimes and human rights abuses on the high seas every day, according to a new report by the nonprofit Environmental […]

Friday Squid Blogging: How Squid Survived Extinction Events

Science news:

Scientists have finally cracked a long-standing mystery about squid and cuttlefish evolution by analyzing newly sequenced genomes alongside global datasets. The research reveals that these bizarre, intelligent creatures likely originated deep in the ocean over 100 million years ago, surviving mass extinction events by retreating into oxygen-rich deep-sea refuges. For millions of…

Read more →
Friday Squid Blogging: Squid Overfishing in the South Pacific

Regulation is hard:

The South Pacific Regional Fisheries Management Organization (SPRFMO) oversees fishing across roughly 59 million square kilometers (22 million square miles) of the South Pacific high seas, trying to impose order on a region double the size of Africa, where distant-water fleets pursue species ranging from jack mackerel to jumbo flying squid. The latter dominated this year’s…

Read more →
S
Spanish Seafood Stew from Valencia | Zarzuela de Pescado y Marisco

This Spanish seafood stew from Valencia, known as “zarzuela de pescado y marisco,” is what coastal Mediteranean food is all about. It’s packed with flavors, easy to make, and done in about 45 minutes. Serve it next to a crunchy baguette and a bottle of Spanish wine for a delicious meal. To make this recipe, […]

The post Spanish Seafood Stew from Valencia | Zarzuela de Pescado y Marisco appeared…

Friday Squid Blogging: Squid in Byzantine Monk Cooking

This is a very weird story about how squid stayed on the menu of Byzantine monks by falling between the cracks of dietary rules.

At Constantinople’s Monastery of Stoudios, the kitchen didn’t answer to appetite.

It answered to the “typikon”: a manual for ensuring that nothing unexpected happened at mealtimes. Meat: forbidden. Dairy: forbidden. Eggs: forbidden. Fish: feast-day only. Oil:…

Read more →
Page 1