lautnusantara.com - Squid, a fascinating marine creature, belongs to the mollusk family and is celebrated as a delectable seafood delicacy. With a cylindrical body, a soft mantle, and a distinctive elongated head adorned with tentacles, squid possesses a unique and intriguing appearance. Its most striking feature is the pair of long, retractable arms equipped with suction cups, which it uses to capture prey and defend itself. 

Squid inhabit oceans worldwide, ranging from shallow coastal waters to the depths of the abyss. Their remarkable ability to propel through water is achieved by forcefully expelling water from their bodies, allowing them to swiftly maneuver and escape predators.

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Here are the types of squid that are often consumed around the world:

1.    European Squid (Loligo vulgaris)
Also known as the common squid or calamari, European squid is one of the most widely consumed squid species. It has a tender texture and a mildly sweet flavor, making it popular for frying or grilling.

2.    Japanese Flying Squid (Todarodes pacificus)
This species of squid is highly valued in Japanese cuisine. It is often used to make sashimi, sushi, and various traditional dishes such as calamari rings and tempura.

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3.    Humboldt Squid (Dosidicus gigas)
This squid also called jumbo squid or red devil squid, the Humboldt squid is found in the eastern Pacific Ocean. It has a firm texture and a slightly stronger flavor compared to other squid species. It is commonly used in dishes such as ceviche and stir-fries.

4.    Argentine Shortfin Squid (Illex argentinus)
The Argentine shortfin squid is characterized by its cylindrical body shape and relatively short fins, which are positioned towards the rear of its mantle. It has a reddish-brown to pinkish coloration on its skin, and its overall size can vary, with adults reaching an average length of about 20 to 30 centimeters (8 to 12 inches).

5.    Arrow Squid (Nototodarus spp.)
Arrow squid, also known as whakawai or neon flying squid, is found in the Southern Hemisphere, particularly around New Zealand and Australia. It has a delicate flavor and is often used in dishes like calamari rings, seafood salads, and stir-fries.

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