• Species: wild-caught Argentine shortfin squid Illex argentinus (single-species roe source, Southwest Atlantic)
• Part / form: ovarian glands (roe) of mature female squid; raw frozen, whole pair or portioned
• Naturally high protein (~15–20 g/100 g raw frozen); rich in EPA + DHA (omega-3), selenium, vitamin B12, zinc, phosphorus
• Light de-acidification standard for Illex roe (milder than Dosidicus roe)
• Graded by maturity / size: small (<15 g/pair), medium (15–30 g/pair), large (>30 g/pair)
• BQF 1 kg / 2 kg blocks, 10 kg carton; or IQF 1 kg × 10 bags per carton
• Glaze 0–20% (100% net weight available); 24-month shelf life at −18 °C
• Origin: wild capture, Southwest Atlantic (Argentina / Falkland waters)

• Asian delicacy: steamed with egg (squid-roe steamed egg custard), seafood congee, hot pot
• Thai & Malay cuisines: curries, salads, stir-fries where roe is a flavour accent
• Japanese: sushi / seafood donburi ("ika no ko" style presentation)
• Premium frozen dim-sum and value-added seafood packs
• Foodservice and retail packs for Asian grocery and specialty channels

• MSC applicable for wild-capture supply from certified Southwest Atlantic fisheries (chain-of-custody supported).
• ASC / BAP / GLOBALG.A.P. do NOT apply — squid are wild-caught; those 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).

Store at −18 °C or below under an unbroken cold chain. Typical frozen shelf life 24 months for well-packed roe held continuously frozen. Roe is a raw, minimally processed product — keep the −18 °C chain unbroken, thaw under refrigeration, cook thoroughly before serving, and do not refreeze after thawing.

Q1. "Squid roe / squid egg" — which species, and is this the ovary or the egg-mass? A. This product is the ovarian gland (ovary) of the mature female Argentine shortfin squid Illex argentinus — a pair of elongated reproductive glands, not the gelatinous spawn / egg-mass that squid release into the water. The same trade name "squid egg" is also loosely used for roe of Dosidicus gigas (Humboldt) and Loligo / Doryteuthis squid, and sometimes for the egg-mass itself. Fix the Latin name Illex argentinus roe (ovarian gland) on the PO and packing list, and confirm species on the health certificate, to prevent substitution.

Q2. What HS code applies to frozen squid roe / squid egg? A. Raw frozen squid roe is classified under HS 0307.43 (frozen cuttlefish and squid); the China 10-digit line is 0307439000 (the line customs filings use for squid roe — "other frozen cuttlefish and squid"). Breaded, battered, or pre-cooked roe moves to prepared-product codes (e.g. 1605.54). Do not file it under 0307.44 (that is a mis-code sometimes seen on supplier sites) — squid roe is 0307.43, same as frozen squid cuts. Declare the Latin species on the paperwork.

Q3. Ovarian gland vs egg-mass — what am I actually buying? A. You are buying the ovarian gland: the paired, cream-to-pale-yellow reproductive organ removed from inside the female squid during processing. It is dense, meaty and cooks firm. The egg-mass (spawn) is the external gelatinous cluster of eggs squid extrude into the sea — a different, softer product. We supply ovarian gland only; if you need spawn, specify it separately.

Q4. Why "de-acidification", and how does Argentine roe differ from Humboldt squid roe? A. Some squid roe carries a natural ammonia note from post-mortem breakdown. We apply a light de-acidification wash to Illex argentinus roe, which is naturally milder than Dosidicus gigas (Humboldt) roe that needs heavier treatment. Light de-acidification keeps the clean, briny flavour without over-softening the texture. Tell us your target ammonia / sensory spec if you have one.

Q5. What quality points must I specify (glaze, net weight, food safety, cold chain)? A. Four points buyers should pin down: (1) Glaze — agree the ice-glaze percentage (0–20%); glaze is not product weight. (2) Net weight — declared weight is net product excluding glaze and carton; confirm tolerance (100% net-weight packs available). (3) Food safety — roe is raw and minimally processed; request microbial COA, metal detection, and cook-thoroughly handling on the spec. (4) Cold chain — keep −18 °C unbroken; request temperature logs and avoid any partial thaw / re-freeze.