Frozen squid

1. Physical characteristics

Appearance: Clean, intact body with smooth, shiny skin.

size:

Length of whole squid: Usually varies from 10 cm to 30 cm, depending on the species.

Squid rings: Uniform thickness (usually 1–2 cm).

color:

Outer shell: Pale pink to light gray with a smooth, translucent appearance.

Flesh: white, firm and slightly elastic.

Consistency: firm, not runny or sticky.

Scent: A fresh, soft ocean scent without any off-putting or ammonia-like smells.

2. Processing Standards

Product forms:

Whole squid (cleaned or uncleaned).

Squid tubes (mantle).

Squid rings.

Tentacles.

Cleaning:

Proper removal of ink, guts and cartilage for cleaned squid.

Glaze: Frozen with a protective ice glaze to prevent freezer burn.

3. Quality standards

No physical damage (eg cuts, tears or bruises).

No foreign materials (eg sand, shells or plastics).

Free of contaminants such as excessive biogenic amines or heavy metals.

Complies with food safety standards (HACCP, ISO or equivalent).

4. Freezing and storage

Freezing method: IQF (individual quick frozen) or block frozen.

Temperature: Store at -18°C or below.

Shelf life: 12–24 months under proper storage conditions.

5. Nutritional information (per 100 grams)

Calories: 90-100 kcal.

Protein: 16–18 g.

Fat: 1–2 g.

Carbohydrates: 0–2 g.

Sodium: 30–200 mg (varies by processing).

6. Packaging

Materials: Food, vacuum or plastic bags with cardboard boxes for bulk.

Weight options:

Retail: packages from 500g–1kg.

Bulk: 5–10 kg cartons