Arrow squid are white with bronze tones on the mantle and head and black eyes. There are two arrow squid species that are not differentiated at harvest—N. gouldi and N. sloanii, belonging to the Ommastrephidae family. Both species have smooth cylindrical bodies and short, pointed tail fins. Males have tubercles as well as suckers on their ventral arms. The ivory-coloured meat, covered by a speckled membrane, is firm, tender and shiny.
They are found at depths of up to 500 metres. N. gouldi occurs in the warmer waters around the North Island and the north-western South Island, while the more predominant N. sloanii is present along the southeast coast of the South Island and in southern waters.
Arrow squid have a dense flesh that turns white when cooked. It is beautiful baked, barbequed, fried or as sushi/raw.
Arrow squid is a good source of Vitamin B12 and Selenium; and a source of Magnesium, Phosphorus, Potassium, Vitamin C, Niacin (vitamin B3), Vitamin D and Iodine.
Scientific Name: Nototodorus Sloanii
Pack:
22kg (2 x 11kg), 30kg (2 x 15kg)
Size:
2S (-100gram) | S (100-200gram) | 2M (200-300gram),
M (300-400gram), L (400-600gram), 2L (600gram +)
Form:
Whole Frozen
