Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
Here we go again 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
Surume Ika or Japanese Common Squid/Pacific Flying Squid is also called by regional names of Ma Ika, Matsu Ika or Kanzegi.
It caught off the shores of Northern Japan and south of Kyushu Island.
Catches tend to vary widely.
The Japanese squid can live anywhere from 5° to 27°C, and tend to inhabit the upper layers of the ocean. They are short lived, only surviving about a year.
The fishing season for the Japanese flying squid is all year round, but the largest and most popular seasons are from January to March, and again from June to September. Gear used to catch the Japanese flying squid is mainly line and hook, lift nets, and gill nets, the most popular method being hook and line used in jigging.
Most of it is turned into various pickled or dried cuttle fish/squid products.
It is also much appreciated broiled or simmered.
It is quite popular as a simple sushi nigiri,
or slightly boiled with “tare” sauce.