烏賊 · イカ · ika
Ika
Ika is squid — served raw for a dense, slippery, subtly sweet bite, often finely scored with knife cuts to tenderize it and catch the soy.
- Also known as
- squid, aori-ika, yari-ika
- Species
- Sepioteuthis lessoniana (Bigfin reef / spear squid)
- Category
- Octopus & squid (tako / ika)
- Texture
- dense, slippery, smooth — subtly sweet, clean
- Peak season
- Nov, Dec, Jan
- Sustainability
- varies — Many squid fisheries are reasonably managed; varies by species and region.
- Mercury
- Not in the FDA consumer table
- Pregnancy
- Eat in moderation
- Price tier
- $
Squid, usually raw
Ika is squid, most often served raw — when it’s dense, smooth and slippery with a clean, subtle sweetness that builds the longer you chew. Prized varieties include aori-ika (bigfin reef squid) and yari-ika (spear squid).
Knife work you can see
Because raw squid can be slick and tough, chefs score the surface with fine parallel or cross-hatched cuts (kazari-bōchō). Those cuts tenderize the flesh and trap a little soy — decoration with a purpose.
Ika vs tako
Squid is typically raw, dense and smooth; tako (octopus) is typically boiled, firm and chewy. See ika vs tako.