Current situation on utilization and its related research of squid in Japan
Fukuda, Y.; Okazaki, E. (1998). Current situation on utilization and its related research of squid in Japan, in: Okutani, T. Contributed papers to International Symposium on Large Pelagic Squids, July 18-19, 1996, for JAMARC's 25th anniversary of its foundation. pp. 261-268
In: Okutani, T. (1998). Contributed papers to International Symposium on Large Pelagic Squids, July 18-19, 1996, for JAMARC's 25th anniversary of its foundation. Japan Marine Fishery Resources Research Center: Tokyo. 269 pp., more
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| Abstract |
The annual purchase of raw squid per household in Japan is about 6 kg in volume, twice that of second place tuna. In addition, there are many types and a large quantity of squid products. Thus is the most consumed marine food in Japan is squid. [Major species] Although many species of squid inhabit the coastal waters of Japan, Todarodes pacificus was major commercial species for a long period. With a decrease inT. pacificus resources in the Japanese waters, several species of squids, such as Nototodaus sloanii, Ommastrephes bartramii, Illex argentinus, and Dosidicus gigas, among others are being supplied from many parts of the world since the 1970's. [Utilization] The annual supply of squid has been ranged trom 600,000 to 700,000 metric tons in recent years. A little under one half of this supply is marketed as raw squid and the remainder is processed into a variety of products. Of this supply, about 40% is processed into seasoned-dried squid (SAKIIKA), and 10% and 5% are processed into dried squid (SURUME) and salted-fermented squid (SHIOKARA), respectively.T. pacificus is mainly utilized as a raw material, I. argentinus and O. bartramii are used in materials for processing. N. sloani is used both ways. [Main products] One of the major squid products is seasoned-dried squid. Since the seasoned-dried squid is made from a semi-dried intermediate material called DARUMA, it can be manufactured readily and anywhere. The seasoned-dried squid does not decompose under normal temperatures, and can be distributed easily. The seasoned-dried squid is consumed as a snack food. Dried squid and salted-fermented squid are Japanese traditional marine products. The process of preparing dried squid consists of simple procedures such as rotting, washing, drying and shaping. The dried squid is consumed as a snack food and is used as an intermediate material for many kinds of products. The characteristic flavor, taste and texture of salted-fermented squid are the result of the action of autolytic enzymes in the flesh and liver of squid. The production of only skinned new intermediate material such as skinned-frozen squid and frozen food such as deep-fried squid (IKA- TEMPURA) have been increasing recently. Another new utilization as non- food material has appeared, for example, cholesteric liquid crystal extracted from squid liver is attracting attention noted as a thermo-sensor. |
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