'Giant' squid latching onto anglers' hooks nightly off San Diego

Now emerging from the cavernous depths off San Diego, to devour your jig or the predator that becomes hooked on your jig: giant squid.

That's what they're being called, anyway, by anglers and landing operators. Actually, they're Humboldt or jumbo squid. They're slithery, voracious, cannibalistic -- and a lot of fun to catch.

Presently, Seaforth Sportfishing is targeting them daily with trips from 4:30-10 p.m. Counts were in the hundreds until Tuesday night, when anglers aboard the New Seaforth got skunked.

John Yamate, manager of the landing, blames the effects of a large moon and says the vessel's captain will find them again, perhaps tonight.

Humboldt squid, once found primarily off South America, have slowly expanded their territory and are now believed to have become permanent residents off the West Coast.

Those currently being caught average 20 to 30 pounds, with some in the 50-pound range, Yamate said. Nightly catches have occasionally topped 400. That is a lot of calamari!

Other landings probably will begin sending squid boats out soon.

-- Pete Thomas

Photo: Angler aboard the New Seaforth boldly displays large Humboldt squid caught on a recent excursion. Credit: Capt. R.J. Hudson

Comments

[Jon K.]

How do they taste?

[tom]

awesome looking....

[Rusty]

There is only one thing better than Squid

[Debcave]

Is anyone investigating whether or not this is happening due to the earthquake that happened earlier this week? And if so, are they looking into what may have happened deep in the ocean to drive the Humboldt Squid to the surface?

[james kapernekas]

These are the best eating food in the ocean, a favorite of many whale species. They're better than octopus. They're a favorite in Greek cuisine.
Just slice the body, remove the ink sac, remove the eyes, remove the internal mouth beak, and remove the plastic spine. Then cut into pieces, throw on a bunch of pepper, oregano, basil, or any spices you wish, and fry in olive oil, or any oil you wish, for about 10 minutes over medium heat.
Throw in some sliced onions, celery, fresh parsley, and fresh cilantro for the last 5 minutes of the frying. Throw in a few cloves of garlic for the last minute of frying. Total frying time is 10 minutes at medium heat.