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Loliolus Japonica, the Japanese squid, is a species of squid from the family Loliginidae. As the name suggests, it lives around Japan, but has also been found around Vietnam and China. [2] They are pelagic, living 1–30 m (3 ft 3 in – 98 ft 5 in) down in the ocean. [2] At a restaurant in Beijing, China
The Japanese flying squid, Japanese common squid or Pacific flying squid, [3] scientific name Todarodes pacificus, is a squid of the family Ommastrephidae.This animal lives in the northern Pacific Ocean, in the area surrounding Japan, along the entire coast of China up to Russia, then spreading across the Bering Strait east towards the southern coast of Alaska and Canada.
This species is known by the common name spear squid, [3] [4] or yari-ika in Japanese. Lifespan. It has a life span of about one year. [3] Description
Loliolus japonica, Japanese squid; Loliolus sumatrensis, Kobi squid; Loliolus uyii, little squid; Genus Lolliguncula. Subgenus Loliolopsis. Lolliguncula diomedeae, dart squid or shortarm gonate squid; Subgenus Lolliguncula. Lolliguncula argus Argus brief squid; Lolliguncula brevis, Atlantic brief squid; Lolliguncula panamensis, Panama brief squid
Sepiolina nipponensis, also known as the Japanese bobtail squid, is a bobtail squid and one of two species in the genus Sepiolina.It is found in the Western Pacific in apparently widely separated populations, the most southerly of which is in the Great Australian Bight in South Australia and Western Australia, and there are populations from the Philippines northwards to Taiwan, Fujian and ...
Loliolus is a genus of squid from the family Loliginidae from the Indo-Pacific region. The genus is divided into two subgenera Loliolus and Nipponololigo. They are small squids of less than 150 mm (5.9 in) in mantle length which have an expanded tentacular club. This club has 4 series of suckers.
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At port towns where the caught squid are brought ashore, the freshly caught squid are semi-translucent, [2] have excellent texture, and are "marvelously sweet, especially the morning-caught squid shipped alive". [2] In Japan, the abundantly caught surume ika or Japanese flying squid, available from early summer onwards, is used to make this dish.