Ika – Squid

Ika Sushi - Squid Sushi

Source: Wild

Mercury Risk: Low

Most of the true squid sushi (ika) served in U.S. sushi restaurants is flown in from Japan, but occasionally domestic product is used, usually in appetizers.

There are three main types of domestic squid available in the United States—long-fin, short-fin, and Humboldt or jumbo squid. Long-fin and short-fin squid are small in size and are caught in the Atlantic Ocean. The much larger Humboldt squid, which can easily exceed three feet in length, are found along the U.S. West Coast or the Gulf of California in Mexico. Unfortunately for the consumer, it is nearly impossible to tell these species apart when they are prepared as your dinner.

Oftentimes the “squid” available in sushi restaurants isn’t squid at all—it’s cuttlefish, a related but distinctly different species. Most of these cuttlefish come from the waters around Vietnam. Unfortunately, very little is known about this fishery, so it is difficult to make an informed recommendation. As always, it is best to use moderation when dealing with the unknown.

Squid grow quickly, reach maturity within a single year, and reproduce in large numbers. These characteristics help to keep populations strong even when they are heavily fished. These animals also generally school over sandy habitats, which are more resilient to the effects of trawling than rocky areas. However, no sea creature is immune to depletion and devastation if exploited too heavily—squid may have a number of factors on their side, but there is still little known about actual population dynamics.

If possible, try to aim for long-fin squid from the East Coast; more is known about this fishery than about the others, and it seems to be fairly well-managed with strong populations. In general, squid is a good alternative to less sustainable options at the sushi bar.

Similar Posts

  • Iwashi – Sardine

    Source: Wild Mercury Risk: Low Although the Japanese have traditionally used sardines in sushi, we are only just beginning to do so in the United States. As a result, it’s still relatively uncommon to see iwashi on the menu at your local sushi bar. Only in the last few years have Americans begun to recognize the sardine as…

  • Ebi – Shrimp

    Source: Farmed, Wild Mercury Risk: Low Shrimp is the most popular seafood item in the United States. Over the past two decades, it has transformed from a relatively expensive delicacy into a staple of the American diet. Shrimp has recently surpassed such long-standing fish icons as salmon and canned tuna in popularity, and it is now…

  • Hiramasa – Yellowtail Amberjack

    Source: Farmed, some wild Mercury Risk: Unknown In the original edition of the book, Sustainable Sushi, there is only one chapter on amberjack.  Given the growth of the industry and the differences in species, farming techniques, and management protocols, I’ve decided to address these fish on a more individual basis.  So, I’ve split the original chapter into…

  • Iwana – Arctic Char

    Source: Farmed, some wild Mercury Risk: LowArctic char, a close relative of trout and salmon, has only found its way onto U.S. sushi menus in the past few years. Char is known as iwana in Japanese. Its delicate red flesh and firm texture are quickly earning it a place in the American palate. Arctic char is a cold-water fish…

  • Anago – Conger Eel

    Source: Wild, some farmed Mercury Risk: Low There are two types of eel that one might encounter at a U.S. sushi bar. The first, unagi, is the more common option and is discussed in the entry on freshwater eel. The other, anago, is less common, but recognition among American sushi patrons is growing. What is Anago (Conger Eel)?…

  • Tako – Octopus

    Source: Wild Mercury Risk: Low One of the most easily identifiable items at the sushi bar is the dimpled purple and white tako. Tako is prepared octopus sushi, usually of the species Octopus vulgaris (madako in Japanese). Unlike many fish that are offered raw, octopus is cooked and brined before it is served as sushi. Japan has a large octopus preparation industry….