Have you ever tasted Diamondback Squid before?
Well, your chance has come because the Fisheries Division is hosting a squid tasting night on Friday, August 29 at West Port Tavern at Citroniere.
There you will get a chance to taste various dishes prepared with the squid.
This is all part of the Division’s promotional activities aimed at stimulating greater utilization of local fish products in the diets of Dominicans and visitors to the island.
“More recently we have been engaged in the development of a new fishery for the Diamondback Squid resource found in our near offshore waters and unutilized,” the Division said in a release.
At the event the Division will also be displaying its cookbook “53 Recipes of Diamondback Squid” published in 2011. The book will be available for sale.
The cookbook has emerged as one of the best five in the World under the category of “BEST FISH AND SEAFOOD BOOK” of the Gourmand World Cookbook Awards from GOURMAND INTERNATIONAL.
The recipes were put together by together by Japanese and Dominican professionals and simplified for better enjoyment.
“Cooking should be fun. There are cooking tips, a measuring guide, sauce recipes and other useful information as part of the package,” the release said.
The Division noted that the cookbook will be useful for those who do not know how to cook and consume the Diamond Black Squid.
“The cookbook was developed to promote the catch and consumption of this unutilized species of marine resource. In so doing it contributes to Dominica’s food and nutrition security,” it said.
The Diamond Black Squid grows rapidly and completes its life cycle within 15 months. The mantle length can grow to 100 cm in one year; total body weight reaching over 20kg (45lbs). It lives in very deep tropical water; in the case of Dominica on the west coast it is found in about 400m – 500m of water depth.
Tasting of the various samples of squid dishes will begin at 7:00 pm.
The great minds of the Fisheries Division – Andrew Magloire the humble and gentle genius. Cheers to the Department
This is a great venture..
Congratulations to the Fishheries Division for promoting the Diamondback Squid. Ten (10) years ago on World Rivers Day, the Titiwi Festival was born. Jounen Layvye Entewnasyonnal is only 30 Days away. What about looking at our Veyoo? Did I spell that right?
Imagine having a “Veyoo Festival”? Which community in our 365 Rivers Nature Isle can one find the largest population of Veyoo? Let the search begin….
See you on Jounen Layvye Entewnasyonnal, Sunday 28, September. As we join Millions of People from over 60 countries to observe World Rivers Day 2014.
River Enthusiast.
time for change an eating habites alot out we do not eat
Excellent initiative; I love squid….
A division which is supposed to stimulate science and research in fish and fish harvest technology has reduced itself to culinary tasks. What is the division coming to? Where are the senior fisheries officers?
Same on Dominica
It is sad to see you individuals have to politicize the initiative taken by the Fisheries department particularly in promoting utilization of a natural resource.
so you don’t think that identifying a spices of squid that can add to the dominican food supply, culinary profile and enlighten the public is a good use of fisheries… I don’t follow
It is clear that you have not been follow up the work of that department. They have been engaged and created several science initiatives more so in recent time.
Please be specific as per you unfound comment
Squid will not work as a dish in Dominica because it requires very little cooking and we all know how we like to cook the living daylights out of our food.
By the time our cooks are done with cooking squid, it will be the same as eating a piece of rubber.
ummm… thats why they are having a seminar and also selling the cook books that have been simplified for better enjoyment… reading is fundamental.
So are you saying that Dominicans would take to eating pan seared tuna (raw inside) if that is what they say in the cook books?
Now for you to read and understand. We have a cultural habit of cooking everything to the max. We are not going to change our habits because a cook book says so.
Understand now.
That’s why you never hear of Dominicans getting sick from undercooked food. a good enough reason. Do you know in other developed countries, people have to be tought how to cook chicken????? And red beans?????? I would rather overcook it than undercook it. When we are tought how to cook squid, the rest will be up to us!
oh lovely. Great initiative.