Squid: More than Just Calamari

Did you know that when squid is caught and processed-often for dishes like calamari-a lot of it goes to waste? In fact, out of the 65 million pounds of squid that are landed every year, about half are tossed out.

In our new podcast episode, we'll meet Rob Dumas and Denise Skonberg-two food scientists from the University of Maine and recipients of NOAA's Saltonstall-Kennedy Grant. They're working to reduce waste by turning squid fins (or wings) into a new, convenient frozen food product.

The research team combined seafood science with culinary knowledge to make their products. They found innovative ways to test them-including holding an Iron Chef-inspired cooking competition! Listen to the episode to learn more about the work to reduce food waste and open new markets.