Squid and octopus

ika/tako

The Japanese word ika refers to many different varieties of squid, but ma ika and yari ika are most preferred for sushi. Always buy squid fresh, if possible; it freezes well if you have too much, which makes it a convenient ingredient for home sushi-making. The octopus feeds on other fish and shellfish such as crab, lobster, and scallops—this gourmet diet makes it high in protein and gives it excellent flavor. It has a firm texture and makes a very good sushi topping. Larger octopus have thicker tentacles, which are easier to slice for hand-formed sushi.

OCTOPUS

SQUID

Cooked octopus

For both sushi and sashimi, only cooked tentacles are used.

AVAILABILITY

Squid and octopus are available all year, but squid is at its best in Europe in fall and winter, and during spring in North America; octopus is at its best in winter and spring in the northern hemi­sphere. Look for squid and octopus that still have their tentacles intact and most of their skin on—these are signs of good handling. Remember, high-quality frozen squid or octopus is a lot better than low-quality fresh ones.

SUSTAINABILITY

Both squid and octopus are fairly resilient but check current guidelines, as some stocks are under pressure. Fishing methods cause concern over bycatch and habitat damage—avoid fisheries in the Indo-Pacific region and those that use trawls especially.