Cuttle Fish/Squid Species 1: Yari Ika

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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

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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.

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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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Why may Shizuoka people be justified in assuming they eat some of the best in Japan?

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