• Made from Humboldt jumbo squid — Dosidicus gigas (FAO 87, Peru/Chile), the largest commercial squid fishery

• Skin off (peeled) — outer skin fully removed at origin, saving buyers' prep labor and skinning loss; eyes, neck meat, suckers, sexual tentacles, and cartilage removed

• Deacidification treatment — neutralizes the naturally higher ammonia/acid of Dosidicus gigas for a clean, mild taste

• Uniform fillet cut: thickness ~1.5–2.5 cm; piece weight 0.3–4 kg (commonly 1–2 kg / 2–4 kg)

• Freezing: BQF (block frozen) standard; IQF available on request

• Glaze customizable (typically 0–20%, or 100% net weight; up to 25–60% on request)

• Clean pearly-white meat; tender yet firm when cooked; high protein (~16–18 g/100 g), low fat

• No preservatives; metal-detected

• 24-month frozen shelf life at -18°C or below

• Breaded fillet products — coated with breadcrumbs and frozen as "squid fillet / fish fingers" for foodservice or retail; skin already off means faster line throughput

• Canned or jarred fillet — packed in olive oil or escabeche sauce for shelf-stable gourmet products

• Surimi base — high-grade raw material for surimi due to its neutral color and firm texture

• Protein isolate — extracted and spray-dried for protein bars, shakes, or nutritional supplements

• Foodservice — teppanyaki, grilling, deep-frying, hot-pot ingredients

• Food processing — squid strips, seafood seasoning ingredients, ready-meals

HACCP · BRC · HALAL · ISO 22000 (FDA / EU registration available on request)

Store at -18°C or below. Avoid temperature fluctuation. Thaw under refrigeration before processing; 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. 12–14 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 7–20 days after order confirmation and receipt of deposit (BQF bulk packs often within ~2 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? Frozen giant squid fillet 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: this is a wild-caught squid, so we offer MSC / fishery traceability on request rather than farm-based ASC, which does not apply to wild capture.)

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: 10 kg/ctn; 10 kg/block or 2×10 kg/woven bag; 1 kg/bag ×10; bulk 20 kg/woven bag available on request. Approx. 24–28 MT per 40' reefer / 12–14 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 on request), glaze % (typically 0–20%, or 100% net weight; up to 25–60% on request), piece weight (0.3–4 kg; common 1–2 kg / 2–4 kg), membrane 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) fillet made from the mantle of Dosidicus gigas (Humboldt / jumbo flying squid) — NOT octopus, NOT fish, NOT crustacean. Allergen: Mollusc (cephalopod). Please do not label it as crustacean or fish. (For reference, it is the same species as our Giant Squid Tentacle, Giant Squid Head Skin Off, Giant Squid Neck, and Giant Squid Fillet Skin On items — but this SKU is the mantle fillet with skin removed.)

What is the difference between skin-off and skin-on giant squid fillet? Skin-off fillets have the outer skin peeled at origin, saving the buyer's prep labor and eliminating skinning loss at the plant; skin-on keeps the firm outer skin for protection and texture. Both are the same Dosidicus gigas mantle, deacidification-treated, and available BQF or IQF — choose by your processing line (skin-off for ready breading/canning, skin-on for products where the skin is desired).

Why does giant squid fillet need deacidification, and how should it be cooked / thawed? Dosidicus gigas meat naturally holds higher ammonia/acid than other squid; our fillets are deacidification-treated for a clean mild flavor, but we still recommend thawing under refrigeration (0–4°C) and cooking thoroughly. Suitable for breading/frying, canning, surimi, grilling, and hot pot. Avoid overcooking to keep the firm-yet-tender bite.