Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid


Here we go with 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

Aori Ika or Bigfin Reef Squid is another extremely popular cuttle fish but in many othere countries.
In French languedoc and Roussillon they call them “piste” and eat them raw marinated in lemon juice, olive oil and spices on top of freshly toasted bread.

America Aori Ika/Caribbean Reef Squid

Of course they come by various regional names in Japan: Mo Ika, Bashoo Ika, Kutsu Ika, Misu Ika, Shiroi Ika.
They are fairly large as they can attain 40~45 cm length for a weight up to 6 kg.


Their season is from Summer to early Autumn (just in time for this article!). They are mainly caught in Central and South Japan along the Southern shores.
The catch has never been big (mainly by trawling nets), making them a choice morsel.
They are considered the best cuttlefish as far as sashimi is concerned.
The Japanese often catch them as a hobby to process and sell at local markets.


As sushi, especially as nigiri, they are simply top-class!

Please check the new postings at:
sake, shochu and sushi


4 thoughts on “Cuttlefish/Squid Species 3: Aori Ika/Bigfin Reef Squid”

  1. Dear Robert,

    Thanks so much for sharing and enlightening us with your wide knowledge on these seafood series. I am so glad I can here to take a peek and found treasure in your blog. Now I know there are many cuttlefish/squid species in the world besides the normal ones that I see in our Malaysian market!

    Looking forward to more sharing of these sea creatures that can be turned into sashimi 🙂



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