JAPANESE FISHERY TURNING SQUID GUTS INTO PIZZA DOUGH

JAPANESE FISHERY TURNING SQUID GUTS INTO PIZZA DOUGH

OXFORD, Miss. (Wireless Flash) – It smells fishy, but ground-up squid guts may be the pizza dough of the future. The Japanese Niigata Prefectural Fisheries and Marine Research Institute has figured out how to turn calamari into pizza dough. Apparently, ground squid guts and gristle can be turned into a pizza dough with a crust as crunchy as anything found in Italy – but also a distinctly fishy odor. It may sound terrible, but Steve Green, editor of Pizza Marketing Quarterly, thinks lots of folks will be eager to get their tentacles around the squid gut dough because it’s mostly protein and an alternative to wheat flour. However, Ed Zimmerman, president of SuccessFoods, which supplies items to pizzerias, says the squid dough may attract a small fan base but, “It’ll never be at Pizza Hut.”

Fri 11-30-01