They are pelagic species found over the continental shelf from the surface waters to the bottom at depths of up to 500 metres. They tend to concentrate in areas of up-welling and oceanic convergence. 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. Similar species are found around southeast Australia, Fiji, the Philippines, and South Africa.

Sustainability of this New Zealand fish stock is ensured through the world-leading Fisheries Act and Quota Management System (QMS). The QMS guides the sustainable use of New Zealand fisheries. Find out what the QMS is and how it works.

In New Zealand waters arrow squid is caught by the methods of jigging or trawling.

Arrow squid has dense ivory-coloured flesh which whitens on cooking.

Wash thoroughly and remove quill (bone) and skin.

The ink can be retained as an ingredient also.

If using frozen squid, cook from frozen rather than allowing to thaw.

Take care with cooking times, as the texture of squid can become rubbery and tough. Either cook quickly over a high heat (30 seconds to a minute if cut into pieces), deep fry for 2-3 minutes, or alternatively, slow cook for at least 20 minutes.

Arrow squid is suitable for 

• baking
• barbequing
• grilling
• frying

Arrow squids are two of over 80 squid species found in New Zealand waters. Their relative the giant squid, at around 12 metres from tail to tentacle tip, is 12 times their length.

The New Zealand squid fishery began in the late 1970s and reached a peak in the early 1980s when squid jigging vessels came to fish seasonally in the NZ Exclusive Economic Zone. Most squid are now taken by a New Zealand-based trawl fleet. The two species of arrow squid are quite short-lived after a year, they spawn and then die and abundance is highly variable between years.

Arrow squid is a good source of Vitamin B12 and Selenium; and a source of Magnesium, Phosphorus, Potassium, VitaminC, Niacin (vitamin B3), Vitamin D and Iodine.

Seafood is a highly nutritious food and is a great source of protein. Many species are low in saturated fat and a number of them are a good source of Omega 3.