Pacific squid (lat. Todarodes pacificus) is a headfoot mollusc living in the Japanese, Yellow, East China seas, migrating to Japanese, as well as to Commander Islands. An average length is 25-50 sm. It eats plankton, small fish and crustaceans. It dies right after spawning.
Pacific squid lives both at the bottom and in mid-waters near the coast. It migrates according to seasonal warming up of water and food (it likes positive temperatures from 6 up to 22 degrees). It is food for tunas, halibuts, sharks and other predators.
Catching takes place mainly at night, using light: eyes of an animal are very sensitive to bright light.
Squid meat contains polyunsaturated fatty acids that help to reduce cholesterol, improve elasticity and strength of blood vessels. Also, the use of the product stimulates the production of gastric juice, which has a positive effect on the stomach, and gives a diuretic effect, freeing the body from excess fluid. Another component is selenium that helps to excrete salts of heavy metals and, finally, this seafood affects brain stimulation and improves memory.