SIZE:
Mantle length of males from 18 to 27 cm, up to 31 cm for females.
LIFE EXPECTANCY:
Approximately 1 year.
LIFE CYCLE:
Squid reproduce from June to December and die shortly after, which explains their short life span.
Dépourvu d’os, le calmar possède une coquille interne semi-transparente, appelée plume. Sa texture intérieure est poreuse. Le calmar y stocke plus ou moins de gaz pour régler sa flottabilité.
Le bec est la seule partie solide de ce céphalopode.
Le siphon sert de gouvernail. Le calmar peut se propulser en expulsant l’eau par son siphon. Ou de l’encre pour rendre l’eau trouble et se sortir de situations délicates.
6 bras et 2 tentacules, toutes munies de ventouses.
Deux nageoires triangulaires qui lui permettent de nager
Le manteau est le corps du calmar, dans lequel la majorité des organes se trouvent.
Il est blanc laiteux avec une touche de brun rouille. Pour se défendre ou communiquer, le calmar peut changer de couleur.
Nom
Northern shortfin squid
Illex illecebrosus
Type
Seafood - molluscs, cephalopod
Autres appellations
Northern squid, common shortfin squid, boreal squid
Nom en cuisine
Squid, northern shortfin squid
État de la ressource
Not a cause for concern
Saison de consommation
Fresh during the summer until September.
As the beak is the only solid part of the squid, it can remain in the stomach of its predators for a long time, and can ultimately become a fossil.
Credit : Claude Nozères, photo taken in 2010.
Credit : Claude Nozères, photo taken in 2010.
In the water column, up to 500 m in depth.
Squid stay in the deep during daytime and migrate near the surface at night to nourish themselves.
PREYS:
Shrimps
Young cods
Squids
Smelts
PREDATORS:
Cods
Dolphins
Northern Gannets
An accomplished predator
Squid saliva is filled with toxins which allow it to paralyse its prey. Not to worry, it does not work on humans.
MACHINES:
Squid jigging.
REGULATIONS:
14 permits are issued in Quebec. Jigging has been around since the 1800s, grew in the 1970s, but lost interest in the 1980s. A recovery could be possible, but only with the re-learning of the required skills.
For the time being, Squid, both fresh and frozen, is mostly imported. In 2020, imports represented $63 million.
Northern shortfin squid is a Smarter seafood listed species.
BENEFITS:
Good source of protein, minerals, and vitamin B. Rich in Omega-3. Low in fat, as long as it is not eaten fried, of course. Harmful substances, such as mercury, are accumulated in the digestive gland, which is not eaten and therefore poses little risk of contamination.
LET’S COOK:
Firm and slightly rubbery white meat, which is sweet to the taste.
Squid is often consumed deep-fried, but have you tried it blanched, stuffed, marinated, or pan-fried? It can be eaten hot or cold, even raw if it is fresh. It is delicious with lemon juice, garlic, or olive oil. Its heavily scented ink is also quite edible.
It will stay fresh for 24 to 48 hours in the refrigerator and up to 3 months in the freezer.
OUR CULINARY ADVICE:
- A thorough cleaning must be done before starting any prepping.
- Cut along its length to maintain its texture.
- Cook for a short time to keep its meat tender: 10 minutes in a sauce, 15 to 20 minutes in the oven at 375°F (190°C).
- If you choose to fry the squid, firstly remove as much moisture as possible, then fry at high temperature for 4 to 5 minutes.
Ce projet a été réalisé grâce au financement de Musées numériques Canada ainsi qu’à la participation et collaboration avec l’Université Laval.
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