SQUID
Squid also belongs to the mollusks group, just like mussels and oysters. The difference is squid (along with other Cephalopods: Cuttlefish and Octopus) have an internal shell called pen. Voracious feeders, squid eat up to 14% of their body weight a day in small fish and other squid. They may be swift swimmers or part of the drifting sea life. They range in size from about 1.5 centimetres (less than 3/4 inch) to more than 20 metres (more than 65 feet), including the tentacles. They have elongated tubular bodies and short compact heads.
More than 2 million metric tons of squid are landed throughout the world. Although almost a hundred species of squid are fished commercially, two species, the Japanese flying squid and the Argentine shortfin squid, account for over half the world harvest.
Argentine Squid
Argentine Shortfin Squid is found in the Western South Atlantic Ocean. In autumn and winter (April to September) it is abundant on the lower shelf (50 to 200 m depth).The spawning season extends through the summer from December to March.
The flesh of Illex argentinus is lower in water content than that of I. illecebrosus. A wide variety of processed squid products are produced including steaks, rings, cleaned tubes and tentacles for calamari, breaded and fried, squid is also great in pastas, salads and soups.
Specifications: U10, U7 90% NW, 100% NW
Packaging: 5-10 kg/box, paper box
Minimum Order: 1X40 FCL (20-25 MT)
Northern Pacific Squid
The Neon flying squid is distributed worldwide in subtropical and temperate oceanic waters. The population density of this species are highest in the boundary zone between warm and cold waters particularly from July to August and from end of September to December.
The flesh of this squid is good quality for human consumption, it marketed fresh and frozen.
Specifications: U10, 90% NW, 100% NW
Packaging: 5-10 kg/box, paper box
Minimum Order: 1X40 FCL (20-25 MT)
Pacific Squid
The Japanese Flying Squid is distributed along the Western Pacific Ocean excluding the Bering Sea and Northern and eastern Pacific Ocean North of Japan and East of Canada.
This squid can be processed into a dried product (surume) for both domestic consumption and export but with the expansion of the fishery, other production lines evolved, such as raw squid (sashimi), a cooked and processed product (sukiika), frozen and canned squid.
Specifications: U10, 90% NW, 100% NW
Packaging: 5-10 kg/box, paper box
Minimum Order: 1X40 FCL (20-25 MT)
