Gould's Squid

​​Other names: arrow squid, dart squid

Scientific name: Nototodarus gouldi

Season:
Closed season: East Coast - from 15 October - 14 November each year in upper south east coast waters. North Coast - see seasons page for up to date information.

Area restrictions:
East Coast seasonal squid and calamari closure area includes all waters south from Lemon Rock (south of Wineglass Bay) to the northern end of Marion Beach (south of Maria Island) and includes Coles Bay, Great Oyster Bay and Mercury Passage.  North Coast: - see Calamari closure area​ page for up to date information.

Minimum size:
None

Bag limit:
15

Possession limit:
30

Identifying features:
Goulds squid have reddish colouring on the mantle and a dark stripe along the top.  They have eight arms, a translucent feather-like quill under their back and the tentacle suckers have hard discs or rings. They are capable of rapid and numerous colour changes depending on mood and environment.  

Grows to:
Up to 20 cm mantle and 7 kg.

Habitat: A schooling species, this squid inhabits inshore coastal and estuarine areas over reef, sand and seagrass beds, commonly in waters from 0-10 metres depth.  They can be readily distinguished from the southern calamari by the presence of two fins at the base of the tail that give the squid a characteristic arrow shape.  

Fishing information:
Squid are caught using squid jigs or baited squid lures.  Fishers use a jigging or casting action from boats and jetties or off rocks.  Often caught under lights around jetties at night.  They have rapid growth rates and live only for about 12 months.

Responsible fishing tips:
Can be damaged easily with poor handling.  If releasing, do so over the side of the boat as soon as possible.

Handling:
Caution as squid have a beak or mouth that can inflict a painful bite as well as the ability to squirt ink.

Cooking:
Squid is tender when properly cooked with a delicate flavour.  It has low oil content and a firm white texture.  Prepare as whole hoods, tentacles or in rings or strips.  Popular deep-fried.  Can also be marinated.

Fish illustration by Peter Gouldthorpe

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