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Longfin Squid
Harvested for bait since the late 1800s, longfin squid are now harvested in the United States for their mild, sweet meat and support an important fishery on the East Coast. Regulations limit the amount of squid that can be harvested each year, and this catch quota is divided in three periods throughout the fishing year. Spacing the allowed harvest throughout the year ensures fishing pressure isn’t concentrated too heavily at one time and allows the fishery to operate year-round. U.S. fisheries supply the majority of longfin squid in both domestic and foreign markets.
Learn More...Market Squid
Established in 1863, California’s market squid fishery expanded rapidly during the 1980s when international demand for squid increased due to their decline in other parts of the world. Today, the fishery supplies the majority of market squid around the world. Fishermen target spawning squid because they die shortly after they reproduce. Even without fishing, the entire population replaces itself annually. As a result, market squid populations can handle a relatively high amount of fishing pressure. Ensuring that fishermen capture squid that have already spawned is key to the future health of the population.
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