• The neck/collar is the short, collagen-rich muscle connecting the mantle to the head. We clean it at a shore factory to spec — skinless, wings off, tip and first ring on or off per your requirement. Because Dosidicus gigas naturally carries higher ammonia and acid than smaller squid species, every lot is deacidification-treated before freezing, which is what keeps the flavor clean and mild instead of soapy or bitter. Portions are then glazed, metal-detected, and frozen into blocks. Shelf life is 24 months at -18°C or below.

• Species: Humboldt jumbo squid — Dosidicus gigas, FAO 87 (Southeast Pacific, off Peru/Chile), jig-caught
• Cut: neck / collar (head–body junction) — distinct from tube, fillet, tentacle and wing
• Freezing: BQF block-frozen in uniform slabs; IQF available on request
• Processing: skinless; wings off; tip on/off; first ring on/off — all customizable
• Deacidification treatment: neutralizes the naturally higher ammonia/acid of Dosidicus gigas for clean, mild taste
• Size grading: 300–500 g, or 500 g+ per piece (pre-block)
• Glaze: 15–40% typical for blocks (protects the slab surface), or 100% net weight on request
• No preservatives; metal-detected
• Shelf life 24 months at -18°C or below

• Re-cutting input — slice or dice the block into rings, strips or squid noodles; the lowest unit cost per kg compared with IQF
• Hot-pot — a strong-selling SKU in Thailand, Malaysia, Singapore and the Philippines foodservice channel
• Asian soups and broths — adds body and collagen to seafood stocks
• Stir-fries — quick-cooking, tender bite for wok dishes
• Processed seafood — skewers, salads, ready-meals

• Food safety: HACCP, BRC, ISO 22000, HALAL, FDA establishment registration, EU Reg. 853/2004 approval (available on request)

• Sustainability: Dosidicus gigas is wild-caught, so MSC / fishery-traceability documents apply. ASC, BAP and GLOBALG.A.P do NOT apply — those are aquaculture certifications.

Order Terms

Transit Times to Southeast Asia

Typical port-to-port transit from Fuzhou / Xiamen. Reference only — confirm against the carrier schedule at booking.

Combined with our 15–20 day production window for BQF blocks, a Manila order can realistically land inside 30 days from deposit.

Documents & Destination Requirements

We issue: Health Certificate, Certificate of Origin, Catch Certificate / IUU Declaration, Certificate of Analysis (COA), Heavy Metal & Microbiology Analysis, Packing List, Commercial Invoice, Bill of Lading. EU-approved establishment number and HALAL certificate are issued where the destination requires them.

Market-specific notes — regulation changes frequently, so confirm with your customs broker before ordering:

• Indonesia: halal certification administered by BPJPH is mandatory for most food imports. We can supply halal-certified lots.

• Malaysia: JAKIM recognition is required if you intend to sell under a halal claim.

• Philippines: BFAR oversees fishery imports; import permits and health documentation are required.

• Vietnam: importers must hold the relevant registration with the veterinary / fishery authority; health certificate required.

Glazing, Net Weight & Inspection

This is where most buyers get burned, so here is the plain version. BQF blocks carry a higher glaze than IQF — typically 15–40% — because the ice protects the slab surface during storage and transit. Glaze percentage is agreed in writing before production, and we invoice on agreed net weight terms. We support third-party pre-shipment inspection (SGS, Intertek or your own inspector), including net-weight verification after de-glazing.

Thaw Yield

Expect a thaw loss in the range common to block-frozen cephalopod products. Yield depends on glaze level, thaw method and dwell time; thaw under refrigeration at 0–4°C rather than at ambient temperature or in water to hold yield. We can provide lot-specific data against your test protocol on request.

Store at -18°C or below and avoid temperature fluctuation. Thaw the whole block under refrigeration (0–4°C) before portioning. Cook thoroughly. Shelf life: 24 months from production date, with at least 22–23 months remaining at shipment.

A. Order & Commercial

What is your MOQ for frozen giant squid neck, and can I mix products in one container? Standard MOQ is one 20' reefer (approximately 10–14 MT depending on pack). Yes, you can mix with other frozen seafood from our catalog, typically from 2 MT per item, subject to compatible storage temperature and carton dimensions.

What is the price per kg, and how long is a quotation valid? Frozen giant squid neck typically quotes in the low single-digit USD per kg range, FOB China, moving with the FAO 87 raw material market. Quotations are normally valid for 7 days. Ask for a live quote with your target specification and volume.

Do you accept L/C at sight for a first order from a buyer in the Philippines? Yes, L/C at sight is available for qualified buyers. T/T with 30% deposit is the faster route for first orders.

Fuzhou or Qingdao — which loading port gives shorter transit to Manila? Fuzhou and Xiamen are closer to Southeast Asia and typically offer shorter transit to Manila (around 3–6 days) than Qingdao. We will quote both if you want to compare freight.

Can you deliver a 15-day lead time to Port Klang? BQF blocks usually reach loading in 15–20 days after deposit; transit to Port Klang adds roughly 7–11 days. Tell us your deadline and we will confirm against the production and sailing schedule before you order.

B. Compliance & Documents

Can you supply halal-certified squid neck for Indonesia and Malaysia? Yes. We issue halal-certified lots and provide the certificate with the shipment. Indonesia requires BPJPH halal certification for most food imports; Malaysia requires JAKIM recognition if you sell under a halal claim. Confirm current requirements with your broker.

Which export documents do you provide? Health Certificate, Certificate of Origin, Catch Certificate / IUU Declaration, Certificate of Analysis, Heavy Metal & Microbiology Analysis, Packing List, Commercial Invoice and Bill of Lading, plus EU establishment number and HALAL certificate where required.

What HS code applies to frozen giant squid neck, 0307.43 or 0307.49? HS 0307.43. Under HS 2022, heading 0307.43 covers cuttle fish and squid, frozen — this is the correct code for frozen squid neck. Code 0307.49 covers dried, salted, in brine or smoked cuttle fish and squid, not frozen. Many older pages online still cite 0307.49 for frozen squid because that was the pre-2022 structure, when one subheading covered frozen, dried and salted together. US HTS line: 0307.43.00. Digits 7 onward are country-specific, so confirm the national tariff line with your broker.

How do I verify you are a real factory and not a trading company? Ask for our business licence, EU approval number and establishment registration, then cross-check them against the official registers. We supply these on request, along with plant audit reports and third-party inspection access.

C. Specifications & Logistics

What are the carton options and container load? Block-frozen in carton: 1 × 10 kg, 2 × 5 kg, or 4 × 2.5 kg per carton; 10 kg bulk carton also available. Approximately 24–28 MT per 40' reefer and 10–14 MT per 20' reefer depending on configuration. Palletization available.

How much shelf life remains at shipment, and how is the cold chain guaranteed? 24 months from production; we ensure at least 22–23 months remaining at shipment. Reefer set at -18°C (±1°C), pre-cooled before loading, with optional temperature logger.

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

D. Technical Clarification

What species is used, and is it fish, crustacean or octopus? Dosidicus gigas (Humboldt / jumbo flying squid), a cephalopod. It is the same species behind our IQF Giant Squid Neck, Giant Squid Tentacle, Giant Squid Head Skin Off and Giant Squid Fillet items; this SKU is the neck cut in block-frozen form.

Why choose BQF block-frozen over IQF for squid neck? BQF freezes the neck into uniform slabs. It costs less per kilogram and is built for buyers who re-cut in-house into rings, strips or noodles. IQF is free-flowing and portion-ready for retail or foodservice packs. Choose BQF when you process further yourself and want the lowest unit cost; choose IQF when you need free-flow convenience.

Why does squid sometimes smell of ammonia or turn yellow, and how do you prevent it? Dosidicus gigas naturally holds more ammonia and acid than smaller squid species, which is what causes the soapy taste and yellowing when it is not handled correctly. We apply a controlled deacidification treatment before freezing, which neutralises that and gives a clean, mild flavor. Combined with fast processing and a continuous -18°C chain, this is why our neck holds up in soups and hot-pot where off-flavors are obvious.

How do I avoid short weight and excessive glazing? Agree the glaze percentage and net-weight basis in writing before production, and use third-party pre-shipment inspection with net-weight verification after de-glazing. We support SGS, Intertek or your own inspector.

What is the neck cut exactly, and how should it be cooked? The neck (collar) is the short muscle joining the mantle to the head. Thaw the block under refrigeration at 0–4°C, portion, and cook thoroughly — soups, stir-fries and hot-pot. Avoid overcooking to keep the bite tender.