On my trips to East Asia it seemed like every night market or area with street vendors had some stands selling grilled squid skewers, grilled cuttlefish, takoyaki, etc. It made me wonder, why aren’t those types of sea creatures used as much in American dishes?
I have no problem finding cephalopod dishes in coastal Italian or Asian restaurants here in the states, but it seems much more uncommon in New American style restaurants or steakhouses. Perhaps that’s just my own personal experience, I don’t know.