• Wild Uroteuthis duvaucelii — Indian Ocean squid (Indian squid), family Loliginidae, catalog default species

• Skin-on whole-piece pressed cut: whole mantle pressed flat and cut into uniform ribbon strips, skin retained (natural reddish-brown)

• Uniform appearance — all strips skin-on; no mixed peel / off-cuts

• Long ribbon strips; width / length adjustable to buyer spec

• IQF (free-flowing) or block; protective glaze 0–20% optional

• Stored at -18 °C; shelf life up to 24 months

• Wild-caught (Indian Ocean / Indo-West Pacific)

• Stir-fry (Asian wok dishes) — skin-on strips hold bite and colour

• Grilling & brochette

• Hot pot and shabu-shabu

• Deep-frying and tempura-style coating

• Foodservice and retail frozen packs

• MSC — applicable (wild-capture; certified fisheries available on request)

• ASC / BAP / GLOBALG.A.P. — NOT applicable (squid is wild, not farmed)

• HACCP / BRC / IFS / ISO 22000 — food-safety management systems

• HALAL / KOSHER — available on request

Keep frozen at -18 °C or below. Stable up to 24 months under an unbroken cold chain. IQF allows partial withdrawal without thawing a full block. A glaze protects against freezer burn and surface oxidation. Thaw under refrigeration before cooking; do not refreeze.

Q1. What species is "Indian Ocean squid"? A. Uroteuthis duvaucelii — the Indian Ocean squid (Indian squid), family Loliginidae, formerly listed as Loligo duvaucelii. It is distinct from Loligo spp. (longfin squid), Todarodes pacificus (Pacific flying squid), Illex argentinus (Argentine shortfin), Dosidicus gigas (Humboldt) and Sthenoteuthis oualaniensis (purpleback). Within the Indian Ocean it can also be confused with Uroteuthis edulis (edible squid) and Loligo chinensis; fix the Latin name U. duvaucelii on the PO to prevent species substitution.

Q2. What does "skin-on whole-piece pressed cut" mean? A. The cleaned whole mantle is laid flat and pressed, then sliced into long ribbon strips in a single operation, with the skin left on. All strips are uniformly skin-on with the squid's natural reddish-brown colour — no peeling, no mixed skinless/skin-on parts. This is distinct from peeled strips (white only), mixed-peel cuts (white mantle + skin-on ears) and wing/ear-only strips.

Q3. Is this wild-caught or farmed, and which certification applies? A. Wild-caught. Indian Ocean squid is captured from the wild; it is not farmed. The correct scheme is MSC (where the fishery is certified). ASC / BAP / GLOBALG.A.P. do not apply — those are aquaculture standards and squid is wild. Buyers should confirm the specific fishery's certificate, as U. duvaucelii is fished by several regional fleets with varying certification status.

Q4. What HS code applies to frozen Indian Ocean squid strips? A. HS 0307.43 — frozen squid, cut or whole (the strips are a raw frozen cut, same code). Do not use 0307.42 (live/fresh/chilled) or Chapter 3 fish codes. If the strips are breaded, battered or pre-cooked, the code shifts to 1605.54 (prepared squid). Declare by the actual processing state.

Q5. IQF or block, and what about strip size and glaze? A. IQF keeps each strip separate for accurate portioning in foodservice and retail; block frozen is a solid slab, better value for further processing. Strip width/length and glaze % (0–20%) are adjustable to buyer spec; confirm at order.

Q6. Why keep the skin on — is the reddish-brown colour a defect? A. No. The reddish-brown skin is the squid's natural pigment (the species is widely traded as "red squid"); keeping it on is intentional — it saves peeling cost, adds colour and texture, and gives a rustic, natural appearance that foodservice and hot-pot buyers value. It is not a quality defect.