When you think of protein, you probably picture the usual suspects like beef, chicken, maybe a post-workout shake. But squid? Not so much. And yet, this humble sea creature might just be the key to feeding us sustainably without wrecking the planet.
Here’s the thing: squid populations are booming. As climate change reshapes the oceans, many fish species are struggling but squid are thriving. They grow fast, reproduce quickly, and don’t need massive feed operations to survive. They’re the overachievers of the sea.
That’s what caught Steven Shonts’ attention. He’s the founder of The Hermit, a U.S. snack brand turning wild-caught American squid into gourmet calamari jerky. Yes, jerky is made from squid.
“I kept encountering dried squid snacks while traveling through Asia,” Shonts says. “They were everywhere in markets, bars, and street corners. And I couldn’t help but think, why don’t we do this back home with our own squid?”
Turns out, the U.S. is one of the largest squid producers in the world. California’s fisheries haul in thousands of tons each year, much of it exported or used as bait. The Hermit saw an opportunity hiding in plain sight: a local, sustainable protein that Americans weren’t eating… yet.
A Smarter Snack for a Changing World
Squid isn’t just sustainable. It’s a nutritional dynamite. Each bag of The Hermit’s calamari jerky packs up to 29 grams of protein, 12 grams of collagen, and nearly 500 milligrams of omega-3s with zero added sugar. It’s Keto, Paleo, and Whole30 friendly. Think Thai Chili Lime, Ginger Scallion, and Italian Herb with bold, travel-inspired flavors that feel more like fine dining than trail food.
And it’s not just about macros. Compared to beef or chicken, squid has a much smaller carbon footprint. No methane-belching cows. No water-guzzling feed crops. Just wild-caught seafood from MSC-certified U.S. fisheries, where sustainable catch limits keep ecosystems balanced.
“People love jerky because it’s convenient,” says Shonts, “but traditional meat jerky comes at a high environmental cost. Squid lets us keep the protein and ditch the guilt.”
Rethinking “Underutilized”
In the seafood world, squid is considered underutilized, meaning we catch plenty but rarely eat it. Most people only see it fried in rings, not in a snack bag. The Hermit is out to change that. Their jerky has the satisfying chew of beef jerky, but a cleaner finish and an umami hit that keeps you coming back.
The brand’s whimsical, tarot-inspired name “The Hermit” fits perfectly. It’s about discovery, curiosity, and stepping off the beaten path. Shonts’ own story echoes that spirit: after battling digestive issues in his twenties, he found relief through clean eating and wanted to create a product that reflected both health and adventure.
The Bigger Picture
The world doesn’t just need more protein. It needs better protein. Food that nourishes people without draining the planet. Squid and other small fish could be part of that solution. They grow fast, multiply efficiently, and help reduce pressure on overfished species.
Maybe the future of protein doesn’t come from a lab-grown steak or a pea isolate. Maybe it’s already swimming in our coastal waters, waiting for someone curious enough to turn it into jerky.
Because when you take a bite of calamari jerky, you’re not just eating differently. You’re joining a quiet little revolution, one that starts with curiosity, a bit of courage, and a really good bag of squid.
Curious? You can find The Hermit’s calamari jerky at thehermit.com and on social media @thehermitsquid. It’s also popping up in select coastal retailers, so if you spot it on a shelf, grab a bag and taste what the next wave of protein really feels like.