Cuttlefish or squids are eaten almost all the world as they seem to inhabit the whole planet! They are the favourite food of many big fish such as tuna, whales and birds. Although humans contribute to dwindling stocks, they will never consume the same amount as its natural predators.
The Japanese call them Ika/烏賊, roughly meaning crow shellfish/cephalopods.
This is the start of a long series. I do hope you like them, otherwise you are in for a long haul!LOL
Yari Ika/槍烏賊, or Spear Squid, are also known under the names of sasika, Sayaika, Shyakuhachi, Tsutsuika or Sayanaga.
In Japan they are mainly caught in Winter and Spring off the shores of Aomori, Hokkaido, Ibaragi, Mie, Aichi and Yamaguchi Prefectures.
Females are slightly more rounded thanthe males.
They are either caught with nets or lines.
Their flesh is comparatively thin, but soft and sweet. They are among the most popular in Japan.
The best specimens are the ones caught by line. Buy them live whenever possible.
They can of course be cooked, or eaten as sashimi, but I reckon sushi nigiri is best.
The best sushi restaurants will serve two of them with two different dip soy sauces.
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6 thoughts on “Cuttlefish/Squid Species 1: Yari Ika”
i am in the for the long haul as well! May I dub this the Jacques Costeau series? 😀
I will have to remember that inmy next posting!
I love seafood and over here we can’t get this specie of cuttlefish. Must be sweet if eaten as sashimi 🙂 Thanks for sharing this series on seafood. We become more clever after reading your blog :))
More should come soon, although I’m very busy this weekend!
I love squid, so I’ll be in it for the long haul. I especially love it on sushi.