As several fish stocks face pressure, populations of ten-armed squid in Denmark are increasing significantly, offering a sustainable and nutritious alternative often overlooked by consumers.
Squid Populations Rising in Danish Waters
While many fish species such as cod are under threat and facing tighter regulations, ten-armed squid are thriving in Denmark’s surrounding waters. According to marine biologists, squids have been on the rise globally for the past 60 years – a trend that continues in Danish seas including the Skagerrak and the North Sea. Squid seems to be a more common sight in Denmark.
This growth in squid populations comes as other sources of seafood decline. For example, the International Council for the Exploration of the Sea recently recommended a complete halt to cod fishing in parts of Danish waters due to seriously declining numbers. Many fishermen are starting to focus more on catching squid.
Unlike long-lived fish such as tuna, squid in Denmark have a fast growth cycle, maturing and dying within just two to three years. This means they accumulate fewer heavy metals and toxins, offering a cleaner source of protein. Their rapid life cycle and growing numbers also make them a more sustainable catch.
An Overlooked Ingredient in Danish Cuisine
Despite the abundance of squid, Danish consumers have been slow to include it in their diets. Myths persist about its texture, preparation complexity, and taste – keeping many away from giving it a fair try. However, culinary experts emphasize that squid is both versatile and easy to prepare when done properly.
Squid meat, especially from the mantle (body), is naturally tender and free of bones. It has a mild sweetness and a rich flavor profile packed with umami, making it suitable for frying, grilling, smoking, or using in Mediterranean-style stews. Even raw preparations such as sashimi are possible when the squid is sliced correctly.
Strong Numbers in the Fishing Industry
Data from the 2024 Danish Fisheries Association’s annual report highlights a significant growth in squid landings across the nation. In 2023, fishers landed a total of 417 metric tons of squid in Denmark, valued at 17 million Danish kroner (about $2.5 million USD). This marked a sharp increase from 2022, when only 175 metric tons were brought in, worth 8 million kroner (approximately $1.2 million USD).
Squid are typically caught as bycatch during trawl fishing operations, especially in the colder months from November to January, which is peak season for the ten-armed species found in Danish waters. These agile hunters can reach speeds of up to 50 kilometers per hour and follow schools of fish closely, making them a regular unintended addition to fishing hauls.
However, experts argue there is untapped potential in targeting squid more deliberately. Most squid caught in Denmark today is exported, especially to countries like Spain and Italy, where the species is considered a culinary staple. Domestically, restaurants and fish auctions such as those in Hanstholm are showing signs of growing interest, but supply is still limited by the lack of targeted fishing efforts.
Busting Myths About Squid
Part of the squid’s unpopularity in Denmark can be chalked up to lingering myths surrounding its preparation. There’s a widespread belief that squid is inherently chewy – a problem that usually stems from improper slicing and overcooking. Additionally, some people are wary of the ink sac or the idea of handling a squid’s whole body.
Food scientists emphasize that these concerns are misplaced. Properly cut and cooked squid is tender and flavorful. In many cuisines, the ink is even used creatively in sauces and pastas, adding depth of flavor.
Time to Embrace a Sustainable Seafood Option
With environmental and supply pressures increasing on traditional fish stocks, there’s a growing need to explore underutilized options like squid. It offers environmental benefits through lower ecological impact, health advantages with low toxin content, and culinary flexibility for both amateur cooks and professional kitchens.
Consumer education and culinary inspiration could help change the narrative around squid in Denmark – turning it from an exotic seafood curiosity into a regular feature at the dinner table. As the country looks for more sustainable food systems, the humble squid may just become a key player in Denmark’s future seafood landscape.
