I decided to dedicate this series called “The Jacques Cousteau” upon suggestion by Jaded Fork and forBread + Butter, and Elin who don’t mind being on a long haul! LOL
“Kensaki Ika/ケンサキ烏賊 goes by the Latin name of Loligo (Photololigo) edulis Hoyle,1885, but that complicated name does not prevent this particular squid to be extremely popular in Japan!
It is of course known under other local names: Ak Ika/Red Squid, especially in Shizuoka, Budo Ika/Grapes Squid, Shiro Ika, Gotou Ika.
They will soon appear in the markets in Summer.
They are mainly caught by line.
They are more and more available live, so great specimens can be easily bought.
They are a very versatile kind of squid as they can be appreciated as sashimi, sushi, simmered, boiled, broiled, dried, and especially as tempura!
As for me, it is a bit of a dilemna as I like them both as sushi nigiri and sashimi!
Please check the new postings at:
sake, shochu and sushi
—————————————-
日本語のブログ
—————————————-
SHIZUOKA GOURMET 
hi Robert Gilles, how do the two different species of squid you featured compare in taste?
LikeLike
Dear Friend!
There is little difference but red squid is considered as the best and most versatile species!
Cheers,
Robert-Gilles
LikeLike
Looks like the miniature version of the elusive giant squid. I can see a definite resemblance. I’m more of the sushi nagiri type. As much as I like sashimi, I have to have my rice. LOL. For as long as I remember, I’ve always be fascinated and creeped out by the squid. I guess it’s those eyes.
LikeLike
Dear Jenn!
Eating squid on nigiri is almost as ppular as sashimi!
And you don’t see those eyes!
LOL
Robert-Gilles
LikeLike