The story of how squid became calamari and how calamari became the state’s official appetizer is more Coppola than Capra. On May 10, 1974, Paul Kalikstein turned in his Master thesis at the Alfred P. Sloan School of Management at Massachusetts Institute of Technology, where he was a graduate student in Management Science. The title was succinct: “The Marketability of Squid.” The current trends of seafood supply shortages and price hikes have made government and industry people look at new seafood species in order to fulfill the increasing domestic demand for the ocean’s products. One of the more promising species for use as a human food product is squid. While squid is eaten in many areas of the world, it has gained very little acceptance in the U.S. market. Some strong negative attitudes towards squid persist among American consumers. This work attempts to determine the market potential for three processed squid products which were developed at M.I.T.: a squid chowder, a squid cocktail, and fried squid rings. Market research, aimed at estimating the potential trial and repeat purchase rates for these squid products, was conducted in the Boston metropolitan area. The results sho...