The Challenge: Reducing Waste in the North Atlantic
The North Atlantic squid fishery, which includes Longfin Inshore Squid (Doryteuthis pealeii) and Northern Shortfin Squid (Illex illecebrosus), is a vital economic driver for our region. However, American consumers generally prefer calamari cut into rings or with tubes that have had the wings (fins) removed. During processing, these wings—which make up about 10% of the squid’s weight—are typically discarded.
By using these wings instead of sending them to a landfill, the industry could generate an estimated 6 million additional pounds of nutritious squid meat annually. This isn't just about efficiency; it’s about honoring the whole animal and fostering a more sustainable seafood supply.
From Research to the Kitchen
Supported by the Saltonstall-Kennedy (SK) grant program, researchers at UMaine set out to determine the best way to process and prepare these wings. The Town Dock was proud to provide the Longfin and Shortfin wings used in this study.
The innovation began with a "Chef Challenge" alongside the American Culinary Federation (ACF). There were many delicious options, but after testing various concepts, the squid wing dumpling was selected as the most promising format. Why? Because of its versatile flavor profile, consumer familiarity, and the way it complements the unique texture of minced squid wing meat.
Sustainable seafood is only helpful if people enjoy eating it! UMaine hosted a sensory evaluation with over 100 consumers to test four different treatments, varying the squid species and the mincing method (chopped vs. ground).
The results were encouraging:
More than 70% of participants said they were likely to purchase the squid wing dumplings.
Dumplings made with ground Longfin wings scored the highest in consumer acceptability.
Participants praised the ground meat for being "smooth" and "cohesive," making it a perfect filling for a delicate dumpling.
Purchase intent was even stronger when consumers were informed that the product was upcycled and sustainable.
Quality and Innovation
Our research didn’t stop at taste. UMaine also evaluated how to maintain the highest quality during frozen storage. The study found that freezing the wings whole before processing improved their water-holding capacity, ensuring a better texture and higher quality for secondary processors. Additionally, the microbial quality remained excellent across a six-month storage period, proving that squid wings are a stable, reliable ingredient.
A More Sustainable Future
This study, the first of its kind for North Atlantic squid wings, demonstrates that we can turn a "wasted" resource into a high-value, nutritious food product. By optimizing every part of the harvest, we can reduce waste, improve resource efficiency, and support the sustainability of the fishery we all rely on.
For more information on this project, please contact UMaine's Marcus Wolf, 207-581-3721; marcus.wolf@maine.edu