The Japanese Flying Squid isn’t as well known as many others out there.

They also have features that are distinct to this particular species.

You will notice rings around the back of the head.

These are used to determine how old they are.

They are very small and light weight squid as well.

It is caught off the shores of Northern Japan and south of Kyushu Island.

The Japanese squid can live anywhere from 5°C to 27°C, and tends 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.

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KA-KIMO CHOUMI PASTE
http://www.futaba-com.co.jp/recipe/recipe_5699_11.html