Aori-Ika “Big fin reef squid” — Seasonality, how to fillet & Recipes

When buying bigfin reef squid (aori-ika) at the fish market, it’s important to have the ink sac tied off so that the ink doesn’t spill out.
Once the ink leaks, cleaning and preparation become quite difficult.
The peak season for aori-ika is until around June, but as the “king of squid,” the way it is handled reveals the true craftsmanship of the chef.

What is Aori-Ika? Exploring the Charm of the “King of Squid”

Aori-Ika (scientific name: Sepioteuthis lessoniana), also known as the Bigfin Reef Squid, is a premium squid species prized for its rich sweetness and delicate, melt-in-the-mouth texture. It belongs to the Loliginidae family, and its Japanese name derives from the resemblance of its fins to a traditional Japanese horse saddle flap called “aori.”

Depending on the region, it’s also called “Bashō-Ika,” “Moi-Ika,” or “Mizu-Ika.” These local names reflect the strong cultural and geographical ties associated with this beloved squid across Japan.

Seasonality and Harvest Regions

Spring to Early Summer: April to July Peak

Aori-Ika’s peak season is from spring to early summer (April to July), when it approaches coastal waters for spawning. During this period, the squid become thicker and richer in flavor — perfect for culinary use. Fresh Aori-Ika is transparent and firm, indicating top quality.

In some regions, such as along the Sea of Japan or Wakasa Bay, autumn (September to November) is also considered a prime season. Autumn-caught Aori-Ika tends to be softer and even sweeter in taste.

Why Aori-Ika is Called the “King of Squid”

1. Exquisite Texture: Creamy Yet Firm

Aori-Ika offers a unique balance of creamy smoothness and firm, slightly chewy texture. Its finely structured muscle fibers and thick flesh give it a satisfying mouthfeel unmatched by other squid species.

2. Rich Sweetness & Umami

Aori-Ika is rich in amino acids such as alanine (for sweetness), glutamic acid (umami), and taurine. These natural flavor compounds create a deep, sweet-savory experience that intensifies with every bite.

Letting the squid age for a short time (a day or two) after being caught can further enhance its umami, making it even more delicious for raw preparations.

3. Freshness is Everything

Aori-Ika’s quality heavily depends on freshness. Right after being caught, its body is clear and firm, with a noticeable sweetness. However, the texture and flavor deteriorate quickly over time as the flesh whitens.

That’s why the best Aori-Ika is eaten immediately after being caught or properly stored and handled at low temperatures.

How to Prepare and Clean Aori-Ika

To fully enjoy Aori-Ika at home, careful cleaning and preparation are essential. Here are some key tips:

• Remove the thin outer skin:
  This makes the surface smoother and greatly improves the texture when eaten raw.
• Cut against or along the grain:
  Cutting against the fibers makes it more tender; cutting along the fibers keeps a firmer bite.
• Try short-term aging:
  Wrap the cleaned squid and let it rest at 2–3°C for a day. This enhances the umami and softens the texture.

Recommended Ways to Eat Aori-Ika

Sashimi & Squid Noodles (“Ika Sōmen”)

For the ultimate Aori-Ika experience, start with sashimi. When fresh, the flesh is nearly transparent and packed with natural sweetness. Thinly slicing it into “squid noodles” (Ika Sōmen) gives a silky-smooth mouthfeel that pairs beautifully with soy sauce, wasabi, ginger, or shiso leaves.

Lightly Cooked: Blanched, Tempura, Stir-Fry

• Blanching: Briefly dipping Aori-Ika in boiling water brings out even more sweetness. Try serving with ponzu or plum sauce.
• Tempura: Deep-frying creates a crispy outer shell while keeping the squid soft and chewy inside.
• Stir-Frying: Quick sautéing with garlic oil or butter soy sauce transforms Aori-Ika into a flavorful dish perfect with rice or drinks.

Popular Among Anglers Too! Best Fishing Seasons & Tips

Aori-Ika is highly prized by fishing enthusiasts, and the fishing season varies by region.

• Spring (March–June): Large squid approach the coast to spawn. Because they’re cautious, calm waters and nighttime fishing are most effective.
• Autumn (September–November): Young squid are more active and easier to catch, making this a great season for beginners.

Fishing during sunrise or sunset, known as “magic hour,” often results in better catches, especially when using Egi lures (squid jigs).

Conclusion: Savor the Best of Aori-Ika

With its rich flavor, luxurious texture, and seasonal appeal, Aori-Ika lives up to its name as the “King of Squid.” Whether you’re an angler hoping to catch one or a foodie looking to enjoy it fresh, understanding how to prepare and eat it properly will elevate your seafood experience.

Try Aori-Ika at its seasonal peak and discover the incredible taste of one of Japan’s most beloved seafood delicacies.