An Ethical Meal: Grey Squirrel

An Ethical Meal: Grey Squirrel

Let us face it; it tastes sugar-coated, consistent 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 conforming cup cakes. The grey squirrel is the American main man of Great Britain’s endangered ruddy variety which are becoming more and more a rarity nowadays.
Back to the grey squirrel, at Ridely’s Fish & Amusement, a shop located in Corbridge, Northumberland, the owner David Ridley recently stated that he affected 1, 000 at ฃ3. 50 a squirrel in just a few months. “I wasn ' t unambiguous 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 inspirited straight away. ”
Regarding the taste of the meat, he vocal, “It ' s dank and saccharine seeing, climactically, its diet has been berries and nuts”. Many people presuppose that this increasing credit is due to its green credentials. David Simpson, the director of Kingsley Station shopping centre in Fraddon, Cornwall verbal that “people corresponding the actuality it is wild meat, low in fat and local - so no food miles” while Ridley was true-blue, saying that “Eat a grey and save a bloodshot. 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 assert they are buying it whereas it ' s green and environmentally friendly, but really they ' re doing it out of curiosity and in that of the novelty assessment. If they can voice, " Darling, tonight we ' re having squirrel ", then that takes care of the first 30 record of any dinner party conversation. I see it remaining a vocation. There ' s not much meat on a squirrel, so I ' d be surprised if farming squirrel takes off anywhere some time instanter. ”
Kevin Viner who is the terminated chef - proprietor of Pennypots ( the first Michelin - starred restaurant in Cornwall ), now runs Viners bar and restaurant at Summercourt, vocal that eating squirrel meat will reposeful remain a place but the room to age is available as Britain has a substantial supply of meat with more than 5 million squirrels showboat. Kevin stated, “A goodly squirrel would be enough for one - and - a - half people. The public really are being taut to it. I visualize that it ' s being 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 double 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 place market or not, all we do know is that the meat is great and there are no likely 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 station of the grey squirrel meat.