UMaine-Led Research Team Making New Frozen Foods From Squid Fins
January 09, 2024
January 09, 2024
ORONO, Maine, Jan. 9 (TNSres) -- The University of Maine issued the following news release:
Squid has become a staple menu item and ingredient in many seafood restaurants, whether it's fried, baked, grilled or served raw. In North American markets, however, only about half of each squid is used for culinary applications.
To reduce food waste and open new markets, a University of Maine-led team of researchers and students will devise new frozen food products that ca . . .
Squid has become a staple menu item and ingredient in many seafood restaurants, whether it's fried, baked, grilled or served raw. In North American markets, however, only about half of each squid is used for culinary applications.
To reduce food waste and open new markets, a University of Maine-led team of researchers and students will devise new frozen food products that ca . . .