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University of Maine researchers working to develop new squid-based foods

University of Maine researchers working to develop new squid-based foods
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United-states , University-of-maine , Maine , Orono , American , Caitlin-hillery , Rob-dumas , Denise-skonberg , North-american , Food-science-innovation ,

Umaine-led research team explores squid fins as food source

Umaine-led research team explores squid fins as food source
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Using R.I. squid, researchers looking to rethink frozen foods

Calamari uses only about 50 percent of the squid. The other half is usually thrown away.

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UMaine-led research team making new frozen foods from squid fins

ORONO — Squid has become a staple menu item and ingredient in many seafood restaurants, whether it’s fried, baked, grilled or served raw. In North

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From scourge to sauce? Fish sauce may be the answer to stopping the invasive green crab

Working with scientists, a local chef has developed an Asian fish sauce from the crabs. It's local, pungent and could be one way to reduce the crabs' numbers.

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Fourth cohort of MIRTA accelerator teams wraps up work - UMaine News

Fourth cohort of MIRTA accelerator teams wraps up work - UMaine News
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