An Ethical Meal: Grey Squirrel

An Ethical Meal: Grey Squirrel

Let us face it; it tastes sweet, like a petulant between a duck and lamb. The squirrel meat is low in fat as well as low in food miles and most important, free gamut. In truth, many people affirm that the grey squirrel ( Sciurus carolinensis ) is just about as ethical as any other meat. Sales figures consolidate this statement as butchers affirm that they are selling squirrel meat analogous cup cakes. The grey squirrel is the American playmate of Great Britain’s endangered salmon variety which are becoming more and more a rarity nowadays.
Back to the grey squirrel, at Ridely’s Fish & Entertainment, a shop located in Corbridge, Northumberland, the owner David Ridley recently stated that he partisan 1, 000 at ฃ3. 50 a squirrel in just a few months. “I wasn ' t direct at first, and wondered would people really eat it. Now I take every squirrel I can get my hands on. I ' ve had days when I have managed to get 60 and they ' ve all engrossed straight away. ”
Regarding the taste of the meat, he spoken, “It ' s clammy and luscious because, climactically, its diet has been berries and nuts”. Many people credit that this increasing obeisance is due to its green credentials. David Simpson, the director of Kingsley Domicile shopping centre in Fraddon, Cornwall spoken that “people same the actuality it is wild meat, low in fat and local - so no food miles” while Ridley was firm, saying that “Eat a grey and save a glowing. That ' s the message”.
Jay Rayner who is The Observer’s restaurant critic affirmed that he never ate squirrel meat but if he would have it for dinner in the future, “it would have to be a big, fat country squirrel and not one of the mangy urban ones you see in cities”. “People may imagine they are buying it over it ' s green and environmentally friendly, but really they ' re doing it out of curiosity and due to of the novelty value. If they can voice, " Darling, tonight we ' re having squirrel ", then that takes care of the first 30 tabloid of any dinner party conversation. I see it remaining a cubby-hole. There ' s not much meat on a squirrel, so I ' d be surprised if farming squirrel takes off anywhere some time directly. ”
Kevin Viner who is the old chef - proprietor of Pennypots ( the first Michelin - starred restaurant in Cornwall ), now runs Viners bar and restaurant at Summercourt, spoken that eating squirrel meat will stormless remain a calling but the room to develop is available as Britain has a monumental supply of meat with more than 5 million squirrels revelation. Kevin stated, “A vast squirrel would be enough for one - and - a - half people. The public really are being haggard to it. I envision that it ' s owing to it is being perceived as a healthy meat. Southern fried squirrel is good. And tandoori style works. It is especially tasty fricass้ed with Cornish cream and walnuts. But the one everyone seems to comparable is the Cornish squirrel pasty. ”
The detail is that the squirrel meat is becoming more and more popular among households and you can see this from the numerous squirrel recipes available on the Internet. We do not know if it will remain a cubby-hole market or not, all we do know is that the meat is great and there are no quiescent risks as some people recently stated. We are not trying to convince anyone to eat or do not eat squirrel meat, this was just a brief presentation of the grade of the grey squirrel meat.