United States · Texas · Travis

Todarodes pacificus

http://en.wikipedia.org/wiki/Japanese_flying_squid

June: Peak feeding activity, hunts in upper water layers.

Photo Fishing Cooking

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In Japan, widely used for sushi, sashimi, and fried dishes In China and Korea, stewed and fried squid dishes are popular

Distributed in the northwestern Pacific Ocean Found in coastal and open waters at depths of 50-300 meters Mostly active at night

Caught at night using light lures and jigs from boats and piers Effective fishing in coastal waters and shallow areas

Active at night, especially in spring and summer Prefers depths from 50 to 300 meters

Average weight: 0.3 kg

Quickly clean from skin and internal organs after catch Meat is firm, white, with a slightly sweet delicate flavor

Mantle: Frying, boiling, stewing, grilling
Tentacles: Frying, boiling

Fried Japanese flying squid with ginger and soy sauce (Frying)
Quick and aromatic Asian-style dish

1. Clean squid and cut into rings.
2. Fry with ginger and soy sauce for 3-5 minutes.
3. Serve with rice and green onions.

Japanese flying squid stewed with vegetables and miso (Stewing)
Rich flavor with Asian notes

1. Cut squid into strips.
2. Stew with vegetables and miso for 20 minutes.
3. Serve with noodles or rice.

Grilled Japanese flying squid with lemon and garlic (Grilling)
Light and healthy dish

1. Marinate squid in lemon juice, garlic, and olive oil for 30 minutes.
2. Grill 4 minutes per side.
3. Serve with vegetable salad.

Stuffed Japanese flying squid with rice and vegetables (Baking)
Hearty and flavorful Eastern-style dish

1. Clean squid and prepare stuffing from rice, vegetables, and spices.
2. Stuff the mantle and bake at 180°C (350°F) for 25 minutes.
3. Serve with sauce to taste.