|dc.description.abstract||After 1971 the squid T. sagittatus did not return to Norwegian coastal waters
until the autumn of 1977. In August it was observed near Bergen and Cape
Stad farther north, and in September in Vesterålen, North Norway. The
fishery started in October in North Norway, lasting till November; near
Cape Stad it lasted until the middle of March 1978. The fishery yielded
about 200 tonnes. Single squid were still being caught in July. Material
for investigation was collected from the fishery and during research cruises
(Table 1). Results from earlier investigations (WIBORG 1972) were confirmed.
The mean mantle length increased from 28 cm in October to 39 cm in
March, the mean weight from 400 g to 1500 g in the same period. The
liver weight was usually 10-1470 of the total weight, decreasing during winter.
Near Cape Stad the squid had a higher weight percentage of liver,
maximum 22, with averages of 14-15 in October, decreasing to 10-12 in
January - March. The males constituted about 12-14% of the stock off North
Norway in October, decreasing to 7-9% in November. Farther south,
males were scarce, in some samples entirely absent. All squid were immature,
but a female caught in May had nidamental glands 13 cm long, and
eggs in the ovary were 1.2 - 1.5 mm in diameter, corresponding to developmental
stage III (of four).
The same food items were identified in the stomachs as earlier. Fish dominated,
mostly herring and saithe, but squid were also usual. The shrimp (Crangon almanni)
was very common in the stomachs during winter near
Cape Stad. The degree of filling was as a rule low, but near Cape Stad
nearly 30% of the stomachs were full or distended in October, making up to
17% of the total weight.
Information on the occurrence of T. sagittatus in other areas is still scarce.
None or very few are taken during the squid fisheries near Ireland and
Spain. A few have been caught with pelagic trawls in the Bay of Biscay.
Introduction of T. sagittatus as food and snacks on the Norwegian market
has met with success. The consistency and taste is similar to that of
other recognized species of squid. Experiments have shown that the meat
may be deep-frozen, thawed and frozen again without reduction of the quality,
and may also be used for a great variety of products and dishes.
The fishery and fishing methods in Norway are still little developed. Use
of sonar to locate the squid is suggested, and purse seining or use of a
fish pump could supplement improved methods of jigging.||en