Good Food
The Catch of the Day
The warm waters off Southern California's coast have become an ideal home to squid, making the soft-bodied invertebrates the unexpected backbone of California's fishing industry, bringing in more than $230 million in the last decade.
By Evan Kleiman • • 1 min readThe warm waters off Southern California's coast have become an ideal home to squid, making the soft-bodied invertebrates the unexpected backbone of California's fishing industry, bringing in more than $230 million in the last decade.
Russ Parsons boarded the Donz Rig, a 42-foot boat owned by squid fishermen Don Brockman, and his father, Donald Sr. He shares that experience in an article for the Los Angeles Times and with us, including the following recipes.
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Sausage-stuffed squid braised with tomatoes and potatoes
Total time: About 1 hour, 10 minutes
Servings: 4 to 6
Fried squid
Total time: About 1 hour
Servings: 4
o.
o.
Squid salad with shaved fennel and arugula
Total time: About 45 minutes
Servings: 4 to 6
Los Angeles Times.
The full episode
2 of 8
The Twinkie Deconstructed; The Life of Garbage; Ed Begley, Jr.- 1:00The Market Report
- 8:00The Catch of the DayYou’re reading this
- 15:00You Say Tomato...
- 22:00The Well-Stocked Kitchen
- 29:00The Twinkie Deconstructed
- 36:00The Life of Garbage
- 43:00Ed Begley, Jr.
- 50:00Divine Providence
The full episode
2 of 8The Twinkie Deconstructed; The Life of Garbage; Ed Begley, Jr.- 1:00The Market Report
- 8:00The Catch of the DayYou’re reading this
- 15:00You Say Tomato...
- 22:00The Well-Stocked Kitchen
- 29:00The Twinkie Deconstructed
- 36:00The Life of Garbage
- 43:00Ed Begley, Jr.
- 50:00Divine Providence