Fish Skillet Charred Squid by @chefreneeerickson. Find the full recipe at our link in bio. "I’m always looking for seafood that is more sustainable than the average. Squid are so low on the ocean food chain that you can eat them with less concern than many finfish. They grow fast, reproduce abundantly, and die within the year. I’m a big fryer of calamari, but I have recently sautéed it more as a main course: It's so quick and easy that it has become a mid-week favorite with a side of steamed rice. In this version, the roasted fennel has a loopy, tentacle-like shape to echo the squid, and a gingery lime fish sauce pays homage to the incredible Vietnamese restaurants here in Seattle. If you like a little heat, do serve this with chili crisp: I love KariKari made right here in the PNW." - Chef Renee