 In the 1970s in the United States, squid cocktail was one of the dishes explored to increase the popularity of squid in a time of diminishing fish stocks.Researchers at Massachusetts Institute of Technology developed a squid-gutting machine, and submitted squid cocktail, rings, and chowder to a 70-person tasting panel for market research.Despite a general lack of popularity of squid in the United States, aside from the internal "ethnic market", and polling that had shown a negative public perception of squid foods, the tasting panel gave the dishes "high marks".