An Ethical Meal: Grey Squirrel

An Ethical Meal: Grey Squirrel

Let us face it; it tastes honeyed, equal a crotchety between a duck and lamb. The squirrel meat is low in fat as well as low in food miles and most important, free radius. 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 congenerous cup cakes. The grey squirrel is the American confrere of Great Britain’s endangered russet 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 roused 1, 000 at ฃ3. 50 a squirrel in just a few months. “I wasn ' t decisive 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 fired straight away. ”
Regarding the taste of the meat, he verbal, “It ' s humid and candied since, in conclusion, its diet has been berries and nuts”. Many people understand that this increasing glory is due to its green credentials. David Simpson, the director of Kingsley Accommodation shopping centre in Fraddon, Cornwall oral that “people undifferentiated the actuality it is wild meat, low in fat and local - so no food miles” while Ridley was ardent, saying that “Eat a grey and save a coral. 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 divulge they are buying it whereas it ' s green and environmentally friendly, but really they ' re doing it out of curiosity and owing to of the novelty monetary worth. If they can relate, " Darling, tonight we ' re having squirrel ", then that takes care of the first 30 log of any dinner party conversation. I see it remaining a calling. There ' s not much meat on a squirrel, so I ' d be surprised if farming squirrel takes off anywhere some time nowadays. ”
Kevin Viner who is the invalid chef - proprietor of Pennypots ( the first Michelin - starred restaurant in Cornwall ), now runs Viners bar and restaurant at Summercourt, said that eating squirrel meat will bland remain a calling but the room to evolve is available as Britain has a giant supply of meat with more than 5 million squirrels sample. Kevin stated, “A vast squirrel would be enough for one - and - a - half people. The public really are being stressed to it. I feel that it ' s because 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 matching is the Cornish squirrel pasty. ”
The actuality 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 calling market or not, all we do know is that the meat is great and there are no implied 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 class of the grey squirrel meat.