Wild squid abundance in North Sea linked to rising sea temperatures

Rising sea temperatures in the North Sea are leading to an increased presence of the wild squid (Illex coindetii), presenting new culinary and economic opportunities. While the species was rare in Belgian nets five years ago, it has now become one of the five most frequently caught species by Belgian fishermen.

Chef Filip Claeys, chairman of North Sea Chefs, noted that the wild squid offers a versatile culinary option with a firmer texture than the common squid (Loligo vulgaris). It is particularly suitable for stews, such as paella, or for being stuffed and grilled. Despite its availability, the species remains relatively uncommon on Belgian plates, with much of the catch being exported to Spain and Italy.

Economically, the wild squid is significantly more affordable, often priced around half a euro per kilo, compared to five to ten euros for the common variety. The shift in species availability follows record-high North Sea water temperatures, which climate experts note are having significant impacts on marine life.