Tierschützer oder eigentlich "food knowlegeables"

Seit einigen Wochen gibt es "Calamaristäbchen" bei Hofer zu kaufen, Schmecken meiner Meinung nach 1000x besser als ordinäre Fischstäbchen. Wie werden die Dinger hergestellt? An gepressten Fischabfall alias "Fischstäbchen" habe ich mich gewöhnt, aber gibt es jetzt schon so viele Tintenfische das man sie in Stäbchen vermanscht? Muss ich mich schämen und genieren wenn ich sie esse? Soll ich boykotieren?
Weiß da irgendwer etwas? Das jeglicher Massenraubbau im Meer schädlich ist, ist mir bewußt.

 

Besser als gar nix. Das Börsel ist leer. Wenn ich könnte dann würde ich kochen, besser als Deinen Vorschläge. Ich kenn da ein paar Rezepte, da legst die Ohren an. Wenn schon Stäbchen, dann schmecken die Calamaridinger besser.

 

Gut, ich gehe davon aus das die armeseeligen Tintenfische allen egal sind und es sie in ausreichenden Mengen gibt. Ich werde weiterhin Calamari - Junkfood konsumieren.

Rezept (mein Hero ist Rick Stein):
Ingredients
100 g dried chickpeas, soaked overnight
300 g prepared medium-sized squid or cuttlefish
8 cherry tomatoes, quartered
11⁄2 tablespoons lemon juice
6 tablespoons extra virgin olive oil
1 medium-hot red chilli, seeded and thinly sliced across
2 garlic cloves, finely chopped
A small handful of flat-leaf parsley leaves, chopped
50 g chorizo picante (hot chorizo sausage), cut across into thin slices
15–20 g rocket leaves
Salt and coarsely ground black pepper

Method
Drain the soaked chickpeas, put them into a pan and cover with fresh cold water. Bring to the boil and simmer until the skins begin to crack and they are tender – about 40 minutes – adding 1 teaspoon salt to the pan 5 minutes before the end of the cooking time. Drain and leave to cool.

Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern. Then cut each pouch lengthways in half, then across into 7.5-cm pieces.

Stir the tomatoes into the chickpeas with the lemon juice, 4 tablespoons of the olive oil, the chilli, garlic, flat-leaf parsley and some salt and pepper to taste.

Heat 1 tablespoon of the remaining olive oil in a large frying pan over a high heat. Add half the squid pieces, scored side facing upwards first (this will make them curl attractively), and half the tentacles and sear for 30 seconds, then turn them over and sear for another 30 seconds until golden brown and caramelized. Season with salt and pepper and remove from the pan. Repeat with the remaining tablespoon of olive oil and the rest of the squid. Return all the squid to the pan with the chorizo and toss together over a high heat for a further minute.
Briefly toss the rocket leaves through the chickpea salad and spoon onto 1 large or 4 individual plates. Top with the sautéed squid and chorizo and serve.

© Rick Stein’s Mediterranean Escapes

 

Ingredients
vegetable oil, for deep frying
250g/9oz plain flour
½ tsp cayenne pepper
½ tsp smoked Spanish paprika (many supermarkets and delis sell smoked Spanish paprika. If you can't get hold of any, use the traditional paprika instead)
½ tsp salt
500g/1lb 2oz squid, cut into 5mm/¼in rings
2 eggs, beaten
For the mayonnaise:
200ml/7fl oz mayonnaise
1 garlic clove, crushed
½ lemon, juice only



Method
1. For the mayonnaise, mix all the ingredients together and set aside.
2. For the calamari, place enough oil in a wok, large saucepan or deep-fat fryer to come halfway up the pan. Place over a medium heat. If you're using a deep-fat fryer or have a thermometer, heat the oil to 180C/350F. If not, to check the oil is at the right temperature, drop a 2-3cm/¾-1¼in cube of bread into the hot oil. It should become golden and crispy in 1 minute.
3. While the oil is heating, place the flour, cayenne, paprika and salt in a large sandwich bag. Drop in the squid and shake around to coat evenly. This may need to be done in two batches, depending on the size of the bag.
4. Dip the floured squid into the beaten egg and then carefully drop into the hot oil. Fry for 2-3 minutes until golden. Remove from the oil and briefly drain on kitchen paper before serving with the garlic and lemon mayonnaise.