Typically during this holiday season, a certain breed of shopper wanders purposefully toward her favorite grocer's fish stalls to take stock of the piles of fresh oysters carefully arranged on crushed ice.
She may do so with some reluctance this year. Oysters from the Gulf of Mexico are still suspect due to all the fresh water that cycled through their habitat during diversionary efforts to push oily seawater away from shore this past summer.
This just might be the year to replace those favored holiday shellfish with something slightly less traditional: Squid.
I know, a big bowl of calamari next to the goose doesn’t sound very traditional … but man, there’s a lot of squid out there these days. How long before some popular sustainable fish chef dreams up a special calamari entrée just for the season?
To read the rest of the story, please go to: TakePart (Beverly Hills, CA).
