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Arrow Squid are commonly known as Calamari and are popular worldwide.
The New Zealand Arrow Squid fishery is based on two related species (Nototodarus gouldi and Nototodarus sloanii).
The fishery operates in three main areas of New Zealand. N. gouldi occurs in the warmer waters around the North Island and the northwestern South Island, while the more predominant N. sloanii is present along the southeast coast of the South Island and in southern waters, usually between depths of 300 and 500 metres.
As the differences between the two species are so insignificant they are not differentiated between at a catch level, therefore the two species are managed as a single fishery within an overall Total Allowable Commercial Catch (TACC) limit.
Nototodarus Sloanii and Nototodarus Gouldi belong to the Ommastrephidae family (Arrow Squids).
Both species of Arrow Squid have smooth cylindrical bodies with short pointed fins. Their colour is white with tones of bronze on the mantle and head. The eyes are black.
The flesh is firm and ivory coloured, covered by a speckled membrane.
Arrow Squid are managed as a single fishery by the Ministry for Primary Industries using the New Zealand Quota Management System (QMS). Regular stock assessments are conducted to estimate fishery stock size and numbers. Scientific studies are also used. From these, scientists can estimate future stock sizes and catch limits.
N. gouldi occurs in the warmer waters around the North Island and the northwestern South Island, while the more predominant N. sloanii is present along the southeast coast of the South Island and in southern waters, usually between depths of 300 and 500 metres.
With a light, subtle taste and firm, yet tender flesh, Arrow Squid have proved popular all around the world. Arrow Squid can be baked, barbecued, grilled or fried.