BULLETIN OF THE UNITED STATES FISH COMMISSION. 127 
40. — NOTES ©N THE USE OF SQUID FOUS. FOOD IN THE UNITED 
STATES. 
By I. W. COBBIWS. 
Much change is being brought about in the American markets in the 
matter of the utilization of marine products for food, and apparently 
this is, in a measure, due to the aggregation of people of foreign birth 
in the more important coast cities. The most remarkable innovation in 
the direction of the utilization of sea products for food which has re- 
cently come to my knowledge, is that of the demand for squid (chiefly 
Loligo pealei) for food in New York markets, where this species is sought 
and apparently highly appreciated by the Italians, of whom there are 
large numbers residing in New York City. 
Mr. E. Gr. Blackford states that the demand for squid has been con- 
stantly increasing for the past four years, and this branch of the trade 
is becoming a profitable one. u The entire consumption,” he says, “ ap- 
pears to be by the Italians. I have known of as much as 4,000 pounds 
being received from Long Island and sold in one day. The demand is 
steady, and if the squid are in good order they are readily sold at from 
3 to 6 cents per pound. When properly cooked the squid is a most ex- 
cellent dish.” 
Mr. Blackford thinks that the influence of the Ichthyophagous Club 
of New York has had much to do with the introduction of squid for food, 
and says that about three or four years ago the club first ventured to 
cook and serve squid at one of their annual dinners. It is a well-known 
fact, however, that squid are highly valued for food in Oriental coun- 
tries, and that an important fishery for them is carried on in China. It 
is also probable that the Italians, who are the consumers of this pro- 
duct in New York, learned to eat squid in their native country, before 
emigrating to America. 
Mr. Atkins Hughes, of North Truro, Mass., who is engaged in the 
trap fishery at that place, makes the following statement in regard to 
the demand for squid : 
“When in New York the past three or four years I was told that the 
Italians used squid for food, but that the quantity was small and the 
price low. Yerv little encouragement was given me to ship until the 
past season (1887), when a fish dealer in the Fulton Market said to me, 
about October 1 : 4 If you can ship me a few barrels of squid occasionally 
I think I can sell them at a low price.* The squid season was nearly 
over then, but in looking over my books I find that we shipped to deal- 
ers in New York about 50 barrels in 1887, which sold from 2 to 5 cents 
per pound, netting about $3 per barrel.” 
Under date of December 2, 1887, he says : “ The squid season is about 
over. Some days we have a few bushels in our weirs, but they have 
