California’s Squid Fishery: The Largest in the U.S. and an Economic Powerhouse

CWPA sponsors seasonal squid paralarvae surveys in cooperation with the Department of Fish and Wildlife to document the environmental variability in market squid abundance and ensure a sustainable fishery. For more information on CWPA’s squid research program, please check out our Research link https://californiawetfish.org/squid-research.

by Katherine Clements, originally published in The Log

California holds a unique distinction in the United States as home to the largest squid fishery by both volume and revenue. While most Americans might think of squid as a side dish or appetizer at seafood restaurants, in California, market squid fishing has a deep-rooted history and serves as a significant contributor to the state’s commercial fishing economy. California’s market squid (Doryteuthis opalescens), commonly known as opalescent squid, not only drives revenue and jobs in the fishing industry but also exemplifies how sustainable practices are becoming integral to modern fisheries. From humble beginnings to MSC-certified status, California’s squid fishery is a fascinating example of how one invertebrate species has created waves in the fishing world.

The market squid fishery in California traces back to the late 1800s when it was first established by Chinese immigrant communities. Squid were traditionally caught along the Monterey coast and processed in drying sheds before being shipped to markets in Asia. By the early 20th century, Italian and Portuguese fishers had also joined the fishery, contributing their own techniques and expanding the industry’s reach. Over the decades, demand for California squid has grown substantially, both domestically and internationally.

While the fishery has had its ups and downs due to natural fluctuations in squid populations, advancements in fishing technology and increased demand in global markets has helped transform the fishery from a small-scale industry into a commercial powerhouse by the late 20th century. By the 2000s, California’s market squid fishery had not only stabilized but had become one of the largest and most profitable fisheries in the state. The industry now generates millions in revenue annually, rivaling other prominent California fisheries such as Dungeness crab.

As of 2022, California’s market squid fishery reported an astonishing catch volume of over 147 million pounds, which translates to approximately $88 million in revenue. These numbers alone highlight the economic power of the fishery, yet it’s even more impressive when compared to other notable fisheries.

Since the year 2000, revenue from California’s market squid has consistently outpaced the combined catch value of other major species, including Pacific mackerel, jack mackerel, northern anchovy, and Pacific sardine. The high volume and demand for market squid make it an essential part of California’s fishing economy, supporting jobs not only for fishers but also for workers in processing, transport, and export.

California squid are primarily caught in the waters off Southern and Central California, from Santa Barbara down to San Diego. The season, which generally runs from April to October, is marked by large-scale operations involving purse seine boats and specialized lighting systems that attract the squid to the surface for easier capture. These operations are carried out by a fleet of commercial vessels, some of which have been involved in the industry for generations.

The economic benefits of California’s market squid fishery extend well beyond the coast. Squid processing plants, mainly concentrated in Southern California, provide jobs for hundreds of workers who process the catch for both domestic and export markets. Much of the California market squid is frozen and exported to Asia, where it is a staple in many cuisines. Some of it remains within the U.S., catering to growing demand for seafood and the rising popularity of squid-based dishes.

The importance of sustainable fishing practices has never been more relevant, especially for a fishery as large as California’s. Recognizing the impact that overfishing can have on marine populations and ecosystems, California’s fishery managers and industry leaders have implemented several policies to ensure the market squid population remains healthy and resilient.

One of the key measures in place is a weekend closure system, where squid fishing is prohibited from Friday evening through Sunday. This ensures that the squid have an uninterrupted window for reproduction, as squid spawn and lay eggs in shallow waters. The closure period is a precautionary measure aimed at preserving the stock and allowing for a consistent population year after year. In addition, the California Department of Fish and Wildlife has established a seasonal catch limit, known as a harvest cap, to further regulate the fishery and prevent overexploitation.

In 2023, the California market squid fishery achieved Marine Stewardship Council (MSC) certification, a prestigious designation that recognizes sustainable practices in fisheries worldwide. MSC certification is based on criteria like the health of fish stocks, effective fisheries management policies, and minimal environmental impact. The certification not only reinforces California’s commitment to sustainability but also enhances the marketability of California squid, appealing to eco-conscious consumers around the globe.

The MSC certification has brought California’s squid fishery into the spotlight as a model for responsible fishing practices. The fishery’s success is attributed not only to environmental management but also to the cooperation between commercial fishers, regulatory bodies, and scientific communities who work together to monitor and manage the stock effectively.

California market squid may not always appear on American dinner tables, but its popularity is rising. Globally, squid is highly prized in cuisines across Asia, Europe, and Latin America. California squid, however, tends to be smaller than the Humboldt and Patagonian squid commonly consumed in the U.S., which are sourced from Mexico and Peru. While these larger squid are preferred for certain dishes, California market squid is widely used in Asian cuisine, where it is valued for its tender texture and delicate flavor. In Japan, China, and South Korea, California squid is a popular ingredient in dried and prepared forms, making it a key export product.

The squid’s small size, however, also lends itself well to dishes like calamari, a favorite appetizer in the United States. The demand for calamari in restaurants and seafood markets has contributed to the steady popularity of California market squid. Although a relatively inexpensive catch, the high demand for squid on an international level makes it a valuable resource. Its versatility in various cuisines makes squid an increasingly popular choice among seafood lovers looking for a sustainable and low-fat protein.

California’s squid fishery also provides opportunities for recreational fishers who seek a different experience from the typical coastal catch. Squid fishing, especially at night, is a unique experience for anglers who appreciate the thrill of catching a different species. Many charter boats along the California coast offer night fishing trips specifically targeting market squid, using powerful lights to attract the squid to the surface. These excursions are particularly popular among novice anglers and families looking for a fun, accessible introduction to fishing.

The gear required for squid fishing is minimal, making it a low-cost activity. Anglers usually need only a light rod, a jig, and a headlamp or flashlight to participate. The peak season for recreational squid fishing coincides with the commercial season, and several areas along the California coast, such as Monterey and Ventura, have become hotspots for squid fishing. Recreational fishing for squid not only supports local economies by driving tourism but also promotes an appreciation for California’s marine resources and sustainable fishing practices.

While California’s market squid fishery is generally considered well-managed and sustainable, it is not without its challenges. Like many marine species, squid populations can be affected by environmental factors such as temperature fluctuations, ocean acidification, and changes in food availability. Squid are highly sensitive to environmental shifts, and climate change poses a potential risk to their reproductive patterns and migration habits.

To ensure long-term sustainability, researchers and fishery managers continue to study the impacts of environmental changes on squid populations. The California Department of Fish and Wildlife works closely with scientific institutions to monitor squid stocks, study spawning habits, and adjust management practices based on research findings. In recent years, the state has implemented adaptive management strategies, including adjusting the harvest cap and seasonal regulations based on stock assessments and environmental data.

As the world’s demand for sustainable seafood continues to grow, California’s market squid fishery stands out as an example of how responsible fishing can benefit both the economy and the environment. The fishery’s economic significance, paired with MSC certification and strong management practices, positions California market squid as a valuable resource with global appeal.

California’s squid fishery is much more than just a business; it is a testament to the state’s commitment to balancing economic growth with environmental stewardship. From its beginnings in the late 1800s to its current status as a leading sustainable fishery, California’s market squid industry has adapted to meet global demand while adhering to conservation principles. Commercial and recreational fishers alike benefit from the accessibility, profitability, and sustainability of this resource, which continues to support local communities, create jobs, and provide a model for fisheries worldwide.

With careful management, ongoing research, and a dedication to sustainable practices, California’s market squid fishery is well-positioned to remain a vital part of the state’s fishing heritage. As more consumers recognize the value of sustainable seafood, the demand for California market squid will likely continue to rise, further strengthening the fishery’s role in California’s economy and contributing to the future of global seafood sustainability.

FEELING SQUIDDISH | Local market squid fisheries impacted by warm blob in Pacific

California Market Squid regenerative their population every year.

By Kimberly Rivers

The squid landing docks at the Port of Hueneme are quiet. In recent years the summer months were busy with dozens of boats coming and going, offloading millions of pounds of California Market Squid into tanks for export to Asia for processing and then returning to be served up for fried calamari or other dishes.

The local squid fishery declined from 2014-16 in response to a warm water mass called “the blob.” The name was coined by Nicholas Bond, Alaska-based research scientist with the Joint Institute for the Study of the Atmosphere and Ocean (JISAO) at the University of Washington. Blob, as expected, is a reference to the amorphous monster from the 1958 horror classic film.

Typically ocean temperatures 50 miles off the Southern California coast are “very much in step” with the ocean temperatures at the equator, said Clarissa Anderson, executive director of the Southern California Coastal Ocean Observing System (SCCOOS). The system she manages is part of a network of systems monitoring ocean conditions worldwide. “Then they diverge when the blob hit in 2014 and only come back together again for the big 2016 El Niño, then diverge again. This may be related to the perturbation caused by the blob temp anomaly that lasted so long.”

The blob was a “large anomalously warm” area of the Pacific Ocean, “spread over a broad area, resulting in major ecosystem impacts,” said Anderson.

Anderson and Bond monitor different sensor systems in their regions and look for anomalies in the oceans. She said the blob mostly impacted the area for about two years and “prevented mixing of water, caused the drought, wildfires,” and decimated the Dungeness crab industry along the Pacific Coast.

When asked whether we are seeing a blob 2.0, causing a decline in the squid fishery in the area, she said people may be “quick to call it that in homage to the past blob,” but she is not certain it’s a new blob, but might be that the blob never really left.

“We don’t have a threshold for when to call it a blob,” said Anderson. “I don’t know if we are having an actual true marine heat wave.”

Warm water prevents the normal upwelling of cool water from deeper water that contains important nutrients and food sources for species that live at shallower depths. “We have seen a lot of upwelling in the spring,” she said, noting that much of the ocean is looking like “business as usual” but with a “warmer background level of water.”

That warmer background water could reveal a trend, part of what is needed to identify a true anomaly, which would indicate something serious occurring. To confirm that, Anderson said data must be “compared to a background baseline,” and an increase in temperature is only significant when it “deviates from a background norm.” Reviewing temperatures each day is not enough; current day temps must be run against past data over time to identify a true change or trend showing temperature increase.  

After reviewing the most recent days’ data, Anderson said that there appears to be “anomalously warm water off the Central Coast.” She emphasized the data set covered “the climatology period 2007 to the present.” It does show a red blob-shaped area about 250 kilometers off the Central Coast that is four degrees higher than the normal range of temperatures.

In 2010, well before the blob arrived, squid season in the Ventura area brought in 126 million pounds of squid valued at $33.7 million. By 2016, total poundage dropped by a third to 34 million pounds valued at $16.8 million.

2018 data shows a continued declining trend totaling 27.6 million pounds valued at $13.6 million. Ventura Harbor and Port Hueneme landings for squid in 2018 were valued at $6.7 million and $6.8 million respectively, less than half of the 2010 value. Data and values are according to records held by the California Department of Fish and Wildlife.

“The good news is that squid are pretty resilient,” said Diane Pleschner-Steele, executive director of California Wetfish Producers Association. The species does prefer cooler water, but is showing an ability to move and find food. “And squid are very cyclical . . . We can’t afford to lose our squid fisheries . . . and a number of species are going to be hit hard by ocean acidification and climate change.”

In terms of how warm water will impact market squid, “It depends where the food goes,” Pleschner-Steele said. “Squid are pretty voracious predators. When we have typical cooler upwelled water that is more nutrient rich, we have more squid.”

Squid will devour krill in the deeper offshore areas. As they move closer to shore to spawn, they become “cannibalistic” and eat each other. This may contribute to the resiliency as the ocean ecosystem changes.

Pleshchner-Steele also pointed to the normal cyclical nature of squid populations, saying “Ventura got used to having squid in the summer time.” The strong El Niña in the Pacific created an abnormal situation between 2010 and 2013, and a “decadal squid boom for southern California” led to the seemingly major shifts.  “My guess is to see a return to normal pattern.”

She referred to a research project of the California Department of Fish and Wildlife, completed in February, that “saw a bump in the para-larvae numbers” of market squid. She said that is a signal that there is likely to be an uptick in squid number in about nine to 10 months. “Ventura will just have to wait until fall.”

Original post: https://www.vcreporter.com/