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Flat Squid Ring (Squid Mantle Rings, IQF) — Easyseafood

Name: Flat Squid Ring (Squid Mantle Rings, IQF) — Easyseafood
Brand: Easy Seafood

Flat Squid Ring is the squid mantle (body tube) cut crosswise into ring slices and then opened flat — a flattened "C" shape rather than a closed tube — individually quick-frozen. Squid are cephalopod molluscs, not fish, not crustaceans (shrimp / crab), and not bivalves (mussel / clam). It differs from closed-tube squid rings and from skin-on rings: the flat form cooks faster and portions more evenly. Multiple wild squid species are used across supply — the representative is longfin squid Loligo spp., and Todarodes pacificus (Pacific flying squid), Illex argentinus (Argentine shortfin squid), and Dosidicus gigas (Humboldt squid) are also supplied by region; the exact species and origin should be fixed on the purchase order.

What It Is

A flat squid ring is a value-added cephalopod cut, not a whole animal. The squid mantle is cleaned (head, tentacles, skin, and viscera removed), cross-cut into rings, then each ring is opened and flattened. Because the muscle lies flat, it sears and heats through faster and more evenly than a closed tube ring, and it does not roll in the pan. The cut is individually quick-frozen (IQF) so pieces stay separate. Skin-on or skin-off, ring diameter and thickness are adjustable to buyer spec.

Key Features

Species: wild-caught squid — representative Loligo spp. (longfin squid), also Todarodes pacificus, Illex argentinus, Dosidicus gigas by source; species fixed per lot
Form: cleaned mantle, cross-cut into rings, opened flat; skin-on or skin-off
Cut specs customizable: ring diameter, thickness per buyer requirement
Freezing: IQF single-frozen; glaze 0–20% optional
Pack: 1 kg/bag × 10 or 10 kg bulk carton; metal-detected, no preservatives
High protein (~15–18 g/100 g), low fat; shelf life up to 24 months at -18°C
Origin: wild capture (Northwest Pacific, Southwest Atlantic, Southeast Pacific by species)

Applications

Stir-fry (Chinese / Asian wok dishes)
Hot pot and shabu-shabu
Deep-frying and tempura-style coating
Seafood pasta, salads, and rice bowls
Foodservice and retail frozen packs

Certifications

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 & Shelf Life

Keep at -18°C or below; stable up to 24 months under recommended cold chain.
IQF allows partial withdrawal without thawing a full block.
Glaze protects against freezer burn and surface oxidation.
Reefer container (±0°C ambient) recommended for long-haul sea freight.

FAQ

Q1. Is squid a fish, crustacean, or bivalve — and what species is used?
A. Squid is a cephalopod mollusc — neither fish, nor crustacean, nor bivalve. The flat rings are cut from squid mantle. The representative species is Loligo spp. (longfin squid), with Todarodes pacificus, Illex argentinus, and Dosidicus gigas also supplied by region. Fix the exact Latin name and origin on the PO to prevent species substitution.

Q2. Is this wild-caught or farmed, and which sustainability certificate is correct?
A. Squid are wild-caught, not farmed. The correct scheme is MSC (where the fishery is certified). ASC and BAP are for farmed aquaculture and do NOT apply to wild squid — beware suppliers who label wild squid with ASC/BAP.

Q3. What is the difference between a flat squid ring and a normal squid ring?
A. A normal squid ring is a closed-tube cross-section; a flat squid ring is the same ring opened and flattened into a "C". The flat form spreads heat evenly, prevents rolling during cooking, and portions more consistently — preferred for stir-fry, hot pot, and frying. It is distinct from skin-on squid rings, which keep the skin and closed shape.

Q4. What HS code applies to frozen flat squid rings?
A. Raw frozen squid rings are classified under HS 0307.43 (frozen squid, cut or whole). Breaded, battered, or pre-cooked squid rings move to prepared-product codes (e.g. 1605.54). Declare by the actual processing state — mislabelling frozen cut vs prepared is a common customs error.

Q5. How should flat squid rings be cooked?
A. They are quick-cooking: 30–90 seconds in a hot wok or a brief blanch in hot pot. Squid toughens if overcooked, so add them last. Because they are flat-opened, they sear and heat through faster than tube rings.

Q6. IQF or block frozen — which should I choose?
A. IQF (individual quick frozen) keeps each ring separate for accurate portioning in foodservice and retail. Block frozen is a solid slab, better value for further processing. Both are the same flat-cut product, fully frozen at -18°C.

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