• Made from Humboldt jumbo squid — Dosidicus gigas (FAO 87, Peru/Chile), the largest commercial squid fishery
• Neck / collar cut — the head–body junction, a tender, collagen-rich value cut (NOT tube, NOT fillet, NOT tentacle, NOT wing)
• Block frozen (BQF) — frozen in uniform slabs/cartons; economical and optimized for secondary processing (slicing, dicing) rather than free-flow retail portioning
• Processing: typically skinless; wings off; tip on/off; first ring on/off (all customizable)
• Deacidification treatment — neutralizes the naturally higher ammonia/acid of Dosidicus gigas for a clean, mild taste
• Size grading: 300–500 g, 500 g+ per piece (pre-block)
• Glaze higher than IQF to protect the slab surface (typical 15–40%, or 100% net weight)
• No preservatives; metal-detected
• 24-month frozen shelf life at -18°C or below

• Foodservice & processing input — the BQF block format is ideal for buyers who re-cut into rings, strips, or noodles in-house (lower unit cost than IQF)
• Asian soups & broths — the neck adds body and collagen to seafood soups and stocks
• Stir-fried vegetables — a quick-cooking, tender piece for wok dishes
• Hot-pot ingredients — a popular SKU in Thailand, Malaysia and Singapore foodservice
• Processed seafood — further cut for skewers, salads, or ready-meals

• Food safety: HACCP, BRC, ISO 22000, HALAL, FDA registration, EU Reg. 853 (available on request)
• Sustainability (source-matched): Dosidicus gigas is wild-caught → MSC applies; ASC / BAP / GLOBALG.A.P do NOT apply (these are aquaculture certifications)

Store at -18°C or below. Avoid temperature fluctuation. Thaw the whole block under refrigeration before portioning; cook thoroughly before eating. Shelf life: 24 months from production date under proper frozen storage.

A. Procurement / Trade

What is your MOQ, and can different products be mixed in one container?
Standard MOQ for this item is one 20' reefer container (approx. 10–14 MT) or one 40' reefer (approx. 24–28 MT) depending on pack; mixed loading with other frozen seafood items from our catalog is available subject to compatible storage temperature and carton dimensions.

What is the production lead time, and what Incoterms do you offer?
Typical lead time is about 10–25 days after order confirmation and receipt of deposit (BQF blocks often within ~2–3 weeks). We trade on FOB, CIF, and CFR terms. Main loading ports: Fuzhou / Xiamen / Qingdao, China.

What payment terms do you accept?
We accept T/T (30% deposit, 70% against copy of B/L) and L/C at sight for qualified buyers.

Can you provide samples? What is the sample cost and lead time?
BQF giant squid neck samples require an intact cold chain; where feasible we ship reference samples frozen with temperature control. Sample and international courier costs are borne by the buyer (or deducted from the first official order). Sample lead time is 5–7 working days.

B. Documents / Compliance

What export documents do you provide?
We supply Health Certificate, Certificate of Origin, Catch Certificate / IUU Declaration, Certificate of Analysis (COA), Heavy Metal & Microbiology Analysis, Packing List, Commercial Invoice, and Bill of Lading. EU-approved establishment number and HALAL certificate are issued where required by destination.

Which certifications apply to this product?
HACCP and HALAL as standard; BRC, ISO 22000, FDA registration, and EU approval can be supplied on request. (Note: Dosidicus gigas is wild-caught, so ASC — an aquaculture certification — does not apply to this product; we provide MSC / fishery-traceability documents instead.)

What is the country of origin and FAO fishing area? How is traceability managed?
Country of origin: China (CN), processed from Dosidicus gigas raw material caught in FAO area 87 (Southeast Pacific, off Peru/Chile) by jigging. Each lot carries a batch code linked to catch and processing records for full traceability.

C. Specs / Logistics

What are the carton specifications and container loading?
Standard packing: block-frozen in carton — e.g. 1 block × 10 kg/ctn, 2 × 5 kg/ctn, or 4 × 2.5 kg/ctn; 10 kg/ctn bulk also available. Approx. 24–28 MT per 40' reefer / 10–14 MT per 20' reefer depending on pack config; palletization available.

What is the remaining shelf life at shipment, and how do you guarantee cold-chain integrity?
Minimum 24 months from production; we ensure at least 22–23 months remaining at shipment. Reefer set at -18°C (±1°C) with optional temperature logger; containers are pre-cooled before loading.

Do you offer OEM / private label / custom specifications?
Yes. We support OEM, private label, and custom spec — freezing method (BQF standard; IQF available on request), glaze % (typical 15–40% for BQF, or 100% net weight), block weight, piece size (300–500 g / 500 g+), processing options (skinless; wings off; tip on/off; first ring on/off), deacidification level, and labeling adjustments.

D. Technical Clarification

What species is used, and is it a fish, crustacean, or octopus?
This is a squid (cephalopod) cut made from the neck/collar of Dosidicus gigas (Humboldt / jumbo flying squid) — NOT octopus, NOT fish, NOT crustacean. (For reference, it is the same species as our IQF Giant Squid Neck, Giant Squid Tentacle, Giant Squid Head Skin Off and Giant Squid Fillet items — but this SKU is the head–body junction "neck" cut in block-frozen form.)

Why choose BQF (block frozen) over IQF for squid neck?
BQF freezes the neck in uniform slabs/cartons — it costs less per kg and is built for buyers who re-cut in-house (rings, strips, noodles). IQF, by contrast, is free-flowing and portion-ready for retail/foodservice packs. Choose BQF when you process further yourself and want the lowest unit cost; choose IQF when you need free-flow convenience. Both are deacidification-treated and share the same species and cut.

What exactly is the "neck" cut, and how should it be processed / cooked?
The "neck" (collar) is the short muscle connecting the squid mantle to the head — distinct from the tube, fillet, tentacle and wing. Our standard process is skinless, wings off, tip/first-ring on or off per spec, and deacidification-treated because Dosidicus gigas naturally holds higher ammonia/acid than other squid. Thaw the block under refrigeration (0–4°C), portion, and cook thoroughly; ideal for soups, stir-fries and hot-pot. Avoid overcooking to keep the tender bite.

What HS code applies to frozen squid neck?
Frozen squid (including the neck/collar portion) is classified under HS 0307.44 internationally (Cuttle fish and squid, frozen); in the US HTS it falls under 0307.43 (the "other" squid segment). It is not a fish fillet (0304), not crustacean/shrimp (0306), and not scallop (0307.29). Confirm against your destination tariff schedule.