【Reading】ほたるいか

【English Name】Firefly squid

The firefly squid (hotaru-ika) is a small squid classified in the family Enoploteuthidae, and its name derives from the light-emitting organs (photophores) scattered across its body surface. Males have a mantle length of about 4 cm and females about 6 cm, with a body weight of around 10 g. It is distributed widely across the Sea of Japan as well as in limited waters on the Pacific side, with Toyama Prefecture and Hyogo Prefecture cited as the leading domestic fishing grounds.

The fishing season runs roughly from February to May. Set-net fishing is the principal method in Toyama Bay, while bottom trawling is established off the San'in coast. Catches from Toyama Bay include many females with superior body size, and because they are taken by set net, damage to the flesh is minimized, so their high freshness has long commanded premium prices at market. In terms of catch volume, Hyogo Prefecture ranks among the nation's top: in 2017, Hamasaka Fishing Port recorded about 2,734 tons and Toyama Prefecture as a whole about 1,299 tons.

In sushi, it is often served as nigiri, while it is also widely used in dishes such as su-miso ae (dressed with vinegared miso), oki-zuke (soy-marinated), tempura, and tsukudani. However, when eaten raw, care must be taken regarding the risk of Spirinema parasites, and in accordance with a Ministry of Health, Labour and Welfare directive, freezing at -30°C for at least four days is mandatory.

Nutritionally, it is rich in vitamin A, vitamin B12, and taurine, which has recently drawn renewed attention. It is cherished as a kigo (seasonal word) for late spring in haiku, and the firefly squid spawning grounds along the coast of Toyama Bay were designated a national Special Natural Monument in 1952.