In the North Sea, cephalopods are appearing in growing numbers. Fishermen are landing more squid and octopus, a trend likely tied to rising sea temperatures.
Fishermen in the North Sea are increasingly catching new species of squid, such as the wild squid. Due to global warming, fish species off our coast are shifting, and these new species are opening culinary doors. Chef Filip Claeys of the Michelin-starred restaurant De Jonckman in Bruges tested the wild squid this morning in the kitchen of the fish market in Zeebrugge.