Todarodes pacificus | Ommastrephidae | Japanese flying squid
Frozen squid inventory to NOV/2019
Wednesday, January 22, 2020, 05:20 (GMT + 9)
Squid form a major food resource and are used in cuisines around the world, notably in Japan where it is eaten as ika sōmen, sliced into vermicelli-like strips; as sashimi; and as tempura. Three species of Loligo are used in large quantities, L. vulgaris in the Mediterranean (known as Calamar in Spanish, Calamaro in Italian); L. forbesii in the Northeast Atlantic; and L. pealei on the American East Coast.
Among the Ommastrephidae, Todarodes pacificus is the main commercial species, harvested in large quantities across the North Pacific in Canada, Japan and China.
In English-speaking countries, squid as food is often called calamari, adopted from Italian into English in the 17th century.Squid are found abundantly in certain areas, and provide large catches for fisheries. The body can be stuffed whole, cut into flat pieces, or sliced into rings. The arms, tentacles, and ink are also edible; the only parts not eaten are the beak and gladius (pen). Squid is a good food source for zinc and manganese, and high in copper, selenium, vitamin B12, and riboflavin
Source: FIS.com | Click to enlarge it