• Wild-caught giant squid — Dosidicus gigas (Humboldt / jumbo squid), Peru-origin (FAO 87)
• Tentacle (arm) portion only — distinct from head-and-tentacle cuts
• Crisp-tenderized: controlled mild-alkaline treatment → springy, "crisp-bite" texture that stays tender after boiling
• IQF individually quick-frozen — free-flowing, no block separation, portion-ready for hot pot / retail
• Raw frozen (not pre-cooked) — still HS 0307 (frozen squid), not a prepared/1605 item
• Deacidified — neutralizes natural ammonia / lactic acid for a mild, clean flavor
• Pre-cleaned: neck-off, beak-off, eye-off, sucker-off (Cut 5); skin-on/off per spec
• Small grading ~15–60 g/pc for hot-pot convenience; glaze 0–20% (100% net weight available)
• High protein (up to 25 g/100 g), very low fat (<2 g/100 g)
• No preservatives; wild-caught
• 24-month frozen shelf life at −18 °C or below

• Hot pot and shabu-shabu (the signature "crisp-bite" application — boil without toughening)
• Grilling and BBQ (skewered or whole)
• Stir-fry (Asian seafood cuisines)
• Fried squid tentacle / street-food snacks
• Sushi, tempura, and Korean / Japanese preparations
• Hotpot-chain and foodservice bulk supply

• Certifications: HACCP, BRC, HALAL, ISO 22000; FDA / EU approval available on request; MSC available on request (wild-caught, FAO 87 — legitimate for this fishery; ASC does not apply to wild stock).
• Packaging: IQF bulk 10 kg carton (poly-lined); retail 500 g × 20 / 1 kg × 10; vacuum 250 g / 500 g on request. Private-label OEM available.
• Shelf life: 24 months at −18 °C (unopened). HS code: 0307.43 (frozen squid; intl 0307.44).

• Store at −18 °C or below. Avoid temperature fluctuation.
• Thaw under refrigeration or in cold water; drain before cooking.
• Cook thoroughly before serving. Shelf life: 24 months from production date under proper frozen storage.

A. Procurement / Trade

A1. What is the MOQ and lead time?
MOQ is typically 1 × 20' reefer (~10–14 MT) or 1 × 40' reefer (~24–28 MT depending on pack); mixed loading with other frozen seafood is available subject to compatible temperature and carton size. Lead time ~7–25 days after order confirmation and deposit. Main loading ports: Fuzhou / Xiamen / Qingdao, China.

A2. What incoterms and payment terms do you offer?
We trade on FOB / CIF / CFR. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for qualified buyers.

A3. Can different products be mixed in one container, and do you offer OEM?
Yes. Mixed loading with other frozen seafood items is available subject to compatible storage temperature and carton dimensions. We also support OEM, private label, and custom spec (cut grade, skin-on/off, sucker-on/off, glaze %, IQF or block pack, labeling).

B. Documents / Compliance

B1. What documents accompany each shipment?
Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, Catch Certificate / IUU Declaration, and heavy-metal & microbiology analysis. EU-approved establishment number issued where required.

B2. Which certifications apply to this product?
HACCP and HALAL as standard; BRC, ISO 22000, FDA registration, and EU approval available on request. MSC is available on request for the wild-caught FAO 87 fishery. (ASC/BAP do not apply — this is a wild species.)

B3. What is the country of origin and FAO fishing area? How is traceability managed?
Country of origin: China (CN), processed from wild-caught Dosidicus gigas sourced mainly from FAO 87 (Southeast Pacific, Peru/Chile, Humboldt Current). Each lot carries a batch code linked to catch and processing records for full traceability.

C. Specs / Logistics

C1. What species and form are supplied?
Species: Dosidicus gigas (Humboldt / jumbo flying squid), wild-caught. Form: tentacle (arm) portion only, crisp-tenderized and IQF, pre-cleaned to Cut 5 (neck/beak/eye/sucker off), skin-on or -off per spec.

C2. Is this pre-cooked, or raw frozen?
It is raw frozen (IQF). The "crisp" character comes from a controlled mild-alkaline tenderizing + deacidification treatment applied before freezing — the product is NOT pre-cooked or prepared, so it remains HS 0307 (frozen squid), not HS 1605 (prepared/preserved).

C3. What packaging and shelf life apply?
IQF bulk 10 kg carton (poly-lined); retail 500 g × 20 / 1 kg × 10; vacuum 250 g / 500 g on request. Shelf life 24 months at −18 °C (unopened). HS code 0307.43 (intl 0307.44).

D. Technical Clarification

D1. How is "crisp-tenderized" different from ordinary raw frozen tentacle?
Ordinary giant squid tentacle is just cleaned, deacidified and frozen — its texture depends entirely on the buyer's cooking. Our crisp style adds a controlled mild-alkaline (sodium-bicarbonate) tenderizing step with tight pH/time control, giving a firm-yet-tender, "crunch-friendly" bite that stays springy even after prolonged hot-pot boiling. It is a value-added finish, not a different species.

D2. Why does Dosidicus gigas need deacidification, and is it fish / crustacean / octopus?
Dosidicus gigas (jumbo squid) naturally accumulates higher ammonia and lactic acid post-catch, causing off-odors and sour notes; deacidification neutralizes these for a milder, cleaner flavor. It is a squid (cephalopod) — NOT octopus, NOT fish, NOT crustacean. Because it is wild-caught, the correct eco-label is MSC; ASC/BAP (farmed-aquaculture certs) do not apply.

D3. IQF (this product) vs. BQF block frozen — which should I choose?
This crisp style is IQF individually quick-frozen: free-flowing, no block to break apart, ideal for hot-pot portions, retail and precise weighing. Our separate giant-squid-tentacle-bqf.md is block-frozen (BQF), raw, skin-on, larger 60–200 g/pc — lower unit cost, built for repacking / further processing. Choose IQF crisp for end-user convenience; choose BQF for lowest cost when you process downstream.

D4. What HS code applies to frozen squid tentacle?
Frozen squid (including tentacle) is HS 0307.44 internationally (Cuttle fish and squid, frozen) and US HTS 0307.43 (other segment). It does not fall under fish fillet (0304), crustacean/shrimp (0306), or scallop (0307.29). The crisp-tenderizing treatment does not change the HS — it remains a frozen (not prepared) product.