The Japanese flying squid, scientifically known as Todarodes pacificus, is a marine invertebrate found across the Pacific Ocean. Also called the Japanese common squid or Pacific flying squid, it belongs to the Ommastrephidae family. This species is notable for its characteristics and widespread presence in East Asian waters.
Physical Traits and Remarkable Abilities
Todarodes pacificus has a torpedo-shaped, streamlined body with two large fins extending along its mantle. The mantle, a triangular structure, encases the squid’s internal organs and contains a rigid, chitinous internal “pen.”
The Japanese flying squid’s ability to propel itself out of the water is a notable feature, often called “flying.” It does this by drawing water into its mantle cavity and forcefully expelling it through a muscular siphon, generating jet propulsion. This launches the squid into the air, allowing it to glide short distances by extending its fins and arms. This maneuver helps it evade predators and may conserve energy during migrations.
The squid has large eyes for hunting and navigation. It also possesses eight arms and two longer tentacles, all equipped with suction cups, which are used to capture prey. Its skin is covered with specialized pigment cells called chromatophores, allowing it to rapidly change color. This ability is used for communication and camouflage, helping the squid blend into its surroundings or signal to others.
Where They Live and How They Grow
The Japanese flying squid is widely distributed across the northern Pacific Ocean, including areas around Japan, along the coast of China, and extending towards Russia, the Bering Strait, Alaska, and Canada. These squids prefer cooler, temperate waters, inhabiting the upper ocean layers, typically above 100 meters, though they can descend to 500 meters. They aggregate around oceanic fronts, seamounts, and gyres where food is plentiful.
This species is highly migratory, undertaking seasonal journeys between spawning and feeding grounds. During spring and summer, they migrate northward to cooler waters, returning southward in autumn and winter. These migrations are influenced by prey availability and the need for optimal breeding conditions.
The life cycle of Todarodes pacificus is short, lasting about one year. They mature rapidly from their larval form, feed, grow, and migrate before congregating at mating grounds to reproduce. Females lay between 300 to 4,000 small, elliptical eggs, which hatch into larvae within 102–113 hours, or about five days, depending on water temperature. Three main subpopulations exist in Japanese waters, with distinct peak spawning seasons in winter, autumn, and a smaller group in spring/summer.
Their Role in the Ocean and for Humans
In the marine ecosystem, the Japanese flying squid acts as both a predator and prey. As opportunistic feeders, they hunt various small fish, including lanternfish and anchovies, as well as crustaceans, gastropod larvae, and chaetognaths. Their tentacles, equipped with suction cups and sharp hooks, capture prey, which is then broken down by their beak-like mouthparts. Younger squid, or paralarvae, feed on smaller organisms like phytoplankton and zooplankton.
Numerous marine animals prey on the Japanese flying squid, making it an important link in the food web. Predators include finfish, such as tuna and swordfish, and various marine mammals like dolphins, whales, and seals. Squid, including Todarodes pacificus, are a major food source for many vertebrate predators.
For humans, the Japanese flying squid is important, particularly in commercial fisheries. It is one of the most commercially harvested squid species, especially in East Asia. Large-scale fisheries capture it year-round, with major seasons from January to March and again from June to September. The squid is primarily caught using methods such as line and hook, lift nets, and gill nets, with jigging being a popular technique.
Beyond its economic value, Todarodes pacificus is valued for its culinary uses, especially in Japan, China, and Korea. Its tender texture and mild flavor make it a versatile ingredient. It is commonly prepared as sashimi, grilled squid, or incorporated into sushi dishes like ika sushi and ika somen. Its abundance also leads to its export to other countries, including the United States, for consumption.