Shipped frozen, ready for sushi enjoyment!

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Nordic Catch

Japanese Mongo Ika (Cuttlefish) - Sushi Grade (1.1 LBS)

Japanese Mongo Ika (Cuttlefish) - Sushi Grade (1.1 LBS)

Our wild-caught Japanese Mongo Ika (cuttlefish) is traditionally prepared and sushi-ready, pre-sliced for immediate use. Clean, mild, and delicately sweet with a firm, springy texture, this is a classic Edomae sushi ingredient valued for precision and balance—not richness.
$39.00
$39.00
$1.41 oz
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  • Sushi-Grade seafood, perfect for sashimi or poke!
  • Highly sustainable option, see product description!
  • Ships frozen, ready for sushi enjoyment!

Our Japanese Mongo Ika (Cuttlefish) is wild-caught in Japanese waters and prepared in a traditional sushi-ready format, with the cuttlefish cleaned, marinated, and pre-sliced for immediate use. This product reflects how ika is served in Japan—precise, restrained, and texture-driven.

Unlike fatty fish such as tuna or salmon, mongo ika is prized for its firm, elastic bite and clean finish. The texture is intentionally springy and resilient, offering contrast and balance within a sushi meal. When high quality, ika should feel structured and crisp—not mushy or sticky.

This is a product for customers who appreciate traditional sushi craftsmanship, where texture is as important as flavor.

Understanding the Texture (Important)

Mongo ika has a distinct texture by design:

Firm and lightly chewy

Smooth, not slippery

Clean bite with gentle resistance

This texture is considered premium in Japanese sushi. It is not buttery or melt-in-your-mouth, and it should not be compared to toro, salmon, or hamachi.

If you enjoy textural contrast in sushi, mongo ika delivers a classic experience.

Best Handling for Sushi Enjoyment

Keep frozen until ready to use

Thaw slowly under refrigeration

Rinse briefly under cold water if desired

Pat completely dry before slicing or serving

Serve chilled, not icy

Avoid overhandling. Simplicity preserves texture and flavor.

How to Enjoy

Serve as sashimi or nigiri

Excellent brushed lightly with soy or citrus

Can be lightly scored for tenderness

Optional quick blanch or gentle grilling for those who prefer less chew

Minimal seasoning is recommended.

Product Details

Species: Cuttlefish (Mongo Ika)

Origin: Japan

Harvest Method: Wild-caught

Cut: Pre-sliced and scored, sushi-ready pieces

Preparation: Cleaned and traditionally marinated

Condition: Frozen

Packaging: Tray-packed and sealed

Storage Instructions

Keep frozen at 0°F (-18°C)

Thaw under refrigeration

Do not refreeze once thawed

Consume promptly after thawing

Portion per pack

Each package contains 12 large slices of Mongo Ika. Each of these slices can be sliced into 3 smaller slices, giving you a total of 36 nigiri-sized pieces.

Cooking tips

Cooking & Serving Tips for Mongo Ika (Cuttlefish)

Best enjoyed raw as sashimi or nigiri

Serve chilled and slice just before serving

A light rinse and thorough pat-dry improves texture

Texture is firm and springy by design

Optional preparation:

Very quick blanch or gentle grill if you prefer less chew

Avoid overcooking—extended heat will make cuttlefish tough.

Species Name

Sepia esculenta

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Frozen Sushi-Ready Pieces

FAQ - Japanese Hose Mackerel + Cuttlefish

What does “sushi-ready” mean?

Sushi-ready means these products have been cleaned, trimmed, and prepared specifically for raw consumption, requiring minimal to no additional prep before slicing or serving.

Are these products safe to eat raw?

Yes. Both the Japanese Aji and Japanese Mongo Ika are handled and prepared to sushi and sashimi standards and are suitable for raw consumption when handled properly.

Do I need to remove skin or clean these further?

Aji: The skin has been mostly removed and traditionally scraped. Because aji is a small fish, this preparation is intentional and designed to be eaten as-is.

Mongo Ika: The cuttlefish is fully cleaned and pre-sliced, ready for immediate use.

Can these be cooked if I prefer not to eat them raw?

Yes, though they are best enjoyed raw.

  • Aji: Can be lightly seared, gently grilled, or briefly cured.
  • Mongo Ika: Can be quickly blanched or lightly grilled, but should not be overcooked.

Do these have a strong “fishy” taste?

No. When fresh, both products are known for clean, mild flavors.

  • Aji is lightly oily and refreshing.
  • Mongo Ika is mild, slightly sweet, and tender.

How should I store sushi-ready pieces?

Freeze immediately upon arrival. Thaw slowly under refrigeration and consume promptly for best texture and flavor.

Are these traditional sushi items in Japan?

Yes.

  • Aji is a classic Edomae sushi fish prized for freshness and balance.
  • Mongo Ika is commonly used for sashimi and nigiri, valued for its clean taste and smooth texture.

Are these products pre-portioned?

Yes. Both products are portioned for ease of use, making them ideal for home sushi preparation without specialized knife work.

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