The man's side of it!

I love to get the seafood delight at the King's Taste Chinese Buffet, it has squid, shrimp and crab, made in a white sauce with various Chinese Vegetables. The sushi there is fresh and very tasty too. I think raw squid would be a bit too rubbery to eat as sushi, but cooked it's great. I also love it fried like onion rings.
So the news that squid are over-running the planet isn't all that bad. Just means more seafood for me!
Giant squid 'taking over world'
By Simon Benson

GIANT squid are taking over the world, well at least the oceans, and they are getting bigger.

According to scientists, squid have overtaken humans in terms of total bio-mass.
That means they take up more space on the planet than us.
The reason has been put down to overfishing of other species and climate change.
A report in the Australian science journal, Australasian Science, said marine researchers are now in universal agreement that cephalopods have been given an advantage not available to any other sea creature.
And as a result they have been allowed to flourish.
Their growth rates also seem to be increasing as is their body size.
The findings may offer an answer to the mysterious appearance of a giant squid on the coast of Tasmania last week and hundreds of squid washed ashore on the coast of California this week, although El Nino is also being partly blamed.
Squid are now regarded as the "major player'' in the world oceans by sheer volume alone.
Overfishing of some fish species has taken away competition for the squid in finding food resources.
The warming of waters due to climate change have also allowed squid to expand their populations.
Dr George Jackson from the Institute of Antarctic and Southern Ocean studies in Tasmania said squid thrived during environmental disasters such as global warming.
The animal ate anything in that came their way, bred whenever possible and kept growing.
"This trend has been suggested to be due both to the removal of cephalopod predators such as toothed whales and tuna and an increase of cephalopods due to removal of finfish competitors,'' said Dr Jackson.
"The fascinating thing about squid is that they're short-lived.
"I haven't found any tropical squid in Australia older than
200 days.
"Many of the species have exponential growth, particularly during the juvenile stage so if you increase the water temperature by even a degree it has a tremendous snowballing effect of rapidly increasing their growth rate and their ultimate body size.
"They get much bigger and they can mature earlier and it just accelerates everything.''
The Food and Agricultural Organisation of the UN supports the theory claiming squid landings have been increasing over the past 25 years at greater rates than fish.

Just surfed in through blogexplosion and thought I would post.

I love sushi btw.

Hey there. Thanks for stopping by my blog and leaving a kind comment. I appreciated it and I also appreciated reading about the increase in the squid population. I kept thinking about Captain Nemo and I shuddered.

I LOVE SUSHI!!

As for me, I love sushi!! From my point of view it´s the rice used in making sushi (which is short-grained) and that special soy sauce what makes it uncomparable to any other dish. For all of you who want to cook it with squid bits inside, I have the magic formula to avoid it´s rubbery texture and which will surely satisfy you. I can tell you from my own experience cooking sushi, that just by cooking squids a bit on a frying pan with almost no oil before wrapping it up, the bad texture can be avoided. If the squid is in very small pieces and is not completely fresh (frozen squids) the final texture will be even better than the original´s. If I were you I would try to find a high-quality nori wrapper. Sometimes the rubbery texture is given by the kind of nori we use.

I think that if you take my advice, your sushi will be even more mouth-watering than the normal one!