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Grade A Squid Flower (Pacific, Argentine & Humboldt Squid) — Easyseafood

Grade A Squid Flower in this product refers to a premium, ready-to-cook squid cut made from the mantle (tube) of squid that is cleaned, cross-hatch scored on the inner surface, and cut into pieces that bloom into a flower shape when cooked. "Grade A" denotes the top quality tier: uniform mantle size, deep even scoring, intact pieces, and clean pale color. The product is supplied from three main wild squid species — Pacific flying squid Todarodes pacificus, Argentine shortfin squid Illex argentinus, and Humboldt squid Dosidicus gigas — all cephalopods classified under HS 0307.43; the supplied species is stated per lot and confirmed on the invoice.

What It Is

A squid flower is a value-added cephalopod cut, not a whole animal. The squid mantle is cleaned (head, tentacles, skin, and viscera removed), precision-scored with a diamond / flower pattern on the inner surface, then cut into uniform pieces. Under heat the muscle contracts unevenly along the scores, curling each piece into an attractive bloom that traps sauce and marinade. Grade A specifies the tightest tolerances on piece size, score depth, and surface quality. The cut is then individually quick-frozen (IQF) to preserve the flower pattern and a firm, succulent texture.

Key Features

Species: three main wild-caught squids — Todarodes pacificus (Pacific flying squid), Illex argentinus (Argentine squid), Dosidicus gigas (Humboldt squid); species supplied per lot

Grade A: uniform mantle, deep even cross-hatch scoring, intact pieces, clean pale color

Form: cleaned mantle, flower / curl cut; raw or lightly blanched (par-cooked) optional

Cut size customizable: 3.5×3.5 / 4×4 / 4×5 / 4×6 cm

Freezing: IQF single-frozen; glaze 10–50% (net weight 100/90/80/70% available)

Pack: 1 kg/bag × 10 or 10 kg bulk carton; metal-detected, no preservatives

High protein (~16–18 g/100 g), low fat; shelf life 18–24 months at -18°C

Origin: wild capture; fishing areas by species — Northwest Pacific (FAO 61) for T. pacificus, Southwest Atlantic (FAO 41) for I. argentinus, Southeast Pacific (FAO 87) for D. gigas

Applications

Hot pot / steamboat (Chinese & Korean) — premium colored ingredient

Stir-fry with oyster sauce, garlic, or spicy Korean seasoning

Teppanyaki, grilling, and yakitori with marinades

Tempura and deep-frying for crisp, decorative presentation

Cold seafood salads (blanched); buffet, catering, and central-kitchen use

Certifications & Compliance

MSC applicable for wild-capture supply from certified fisheries (chain-of-custody supported).

ASC / BAP / GLOBALG.A.P. do not apply — squid are wild-caught; these schemes cover farmed species only.

HACCP, BRC, IFS, ISO 22000, HALAL, and KOSHER supported on request.

Species and catch-origin documented to prevent substitution (see FAQ)

Storage & Thawing

Keep at -18°C or below; stable 18–24 months under recommended cold chain.

IQF allows partial withdrawal without thawing a full block.

Glaze protects against freezer burn and surface oxidation of the scored edges.

Reefer container (±0°C ambient) recommended for long-haul sea freight.

FAQ

Q1. Is squid flower a whole squid, octopus, or fish? A. It is a squid cut (cephalopod, order Teuthida), made from the mantle only — not a whole squid, not octopus (Octopoda), not fish. It is supplied from three main species — Todarodes pacificus (Pacific flying squid), Illex argentinus (Argentine squid), and Dosidicus gigas (Humboldt squid) — and substitution among them is possible per spec. Confirm the species name on the invoice to prevent substitution.

Q2. What does Grade A mean for squid flower? A. Grade A is the top quality tier: uniform mantle size within the lot, deep and even cross-hatch scoring, intact pieces with no tears, and a clean pale color. Lower tiers (B/C) allow wider size variance, shallower scoring, and minor blemishes. Specify the grade band and tolerance in your purchase order.

Q3. What HS code applies to frozen squid flower? A. Frozen squid flower is classified under HS 0307.43 (frozen squid, cut or whole). Breaded or pre-cooked squid flower moves to prepared-product codes (e.g. 1605.54). Do not use finfish or cephalopod-mollusc codes outside 0307.43 for the raw frozen cut.

Q4. Can this product be MSC certified? A. Yes when sourced from an MSC-certified fishery; wild squid can carry MSC. It cannot carry ASC/BAP/GLOBALG.A.P., which are farming standards and do not apply to wild-caught squid.

Q5. How should squid flower be cooked and thawed? A. Thaw overnight in the refrigerator (0–4°C), then cook thoroughly. Quick cooking (stir-fry, hot pot, grill, tempura) keeps the texture tender; overcooking makes it rubbery. The flower shape forms automatically under heat from the cross-hatch scoring.

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