Q2 · Net weight vs glazed weight — which one am I actually paying for?

A: You should always contract on net weight (edible product after ice is excluded); glazed weight includes the ice and is only a packing reference. We quote and invoice on net weight and declare both figures on the packing list so customs and your finance team see the same numbers. If a supplier quotes only glazed weight, ask for the net-weight equivalent before comparing prices.

Q3 · How is IQF different from block frozen, and which should I choose?

A: IQF freezes pieces individually so they stay loose and portionable; block frozen packs them into a slab that must be thawed whole. Choose IQF when you need exact portioning, lower thaw loss, and longer in-kitchen usability; choose block when cost per kg is the priority and you process in bulk. We supply both and recommend the format that fits your application.

Q4 · What size grading do you use for squid strips and fish portions?

A: We grade by count-per-kg (e.g., 20/30, 30/40) and by length/weight bands, depending on species and cut. Each grade is fixed in the specification sheet with an allowable tolerance so your receiving QC has a clear pass/fail line. Tell us the grade your market expects and we match it or suggest the closest commercial alternative.

Q5 · How is glaze percentage verified, and can I re-test it on arrival?

A: Glaze is measured by comparing glazed weight to drained net weight after a controlled thaw, and we record it on the inspection report. You can re-test the same way at your warehouse, and we accept independent re-weighing in a dispute process. We recommend stating the glaze tolerance in the contract so both sides measure the same way.

IQF Argentina Squid, Whole Round (Illex argentinus)

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IQF Argentina Squid, Whole Round (Illex argentinus) — Easyseafood

IQF Argentina SquidIllex argentinus (Argentine short-finned squid) is a short-lived, fast-growing ommastrephid squid and one of the largest single-species squid fisheries in the world, concentrated on the Patagonian Shelf and Falkland/Malvinas slope of the Southwest Atlantic. For this product it is caught wild by jigging, then delivered as whole round — the full animal (mantle, head, arms and tentacles) kept intact with skin on, then IQF-frozen as individual pieces so they do not clump. Supplied HOSO (head-on), typically gutted/viscera-removed (or by spec), with a protective glaze. IQF whole squid is the base raw material that cutting plants and food manufacturers reprocess into tubes, rings, strips, flowers or mince; it is also used directly for frying, grilling and soup.

Key Features

Wild-caught Illex argentinus (Argentine short-finned squid) — catalog default species
Whole round form — mantle, head, arms and tentacles intact, skin-on
IQF (individually quick-frozen / single-frozen) — pieces stay separate, no block clumping
HOSO head-on; gutted / viscera-removed as standard (or per spec)
Protective ice glaze 5–20% to prevent freezer burn
High yield base material for reprocessing (tube / ring / strip / flower / mince)
Large, consistent Southwest Atlantic supply with strong seasonality

Applications

Reprocessing: cutting plants turn IQF whole squid into mantle tubes, rings, strips, flowers or mince
Fried & grilled: whole or cut pieces for fried squid, barbecue and street food
Soup & hot pot: added to seafood soup, steamboat and broths
Surimi & value-added: minced for fish-ball / surimi lines and breaded preparations

Certifications

MSC — applicable for certified wild fisheries (squid is wild-caught)
ASC / BAP / GLOBALG.A.P. — NOT applicable (these are aquaculture standards; squid is not farmed commercially)
HACCP / BRC / IFS / ISO 22000 — food-safety systems for processing
HALAL / KOSHER — available on request

Storage & Shelf Life

Frozen at -18 °C or below. Typical shelf life 18–24 months under unbroken cold chain. Thaw in refrigerator; do not refreeze after thawing. Keep glaze intact until use.

FAQ

Q1. What does "whole round IQF squid" mean, and how is it different from squid rings or strips? A. "Whole round" means the intact animal — mantle, head, arms and tentacles together, skin on — frozen one piece at a time by IQF so the pieces stay separate. Rings, strips and flowers are further cuts made from the whole squid. Whole round is the base raw material for reprocessors; if you want a finished cut, state it on the PO (e.g. "tube", "ring", "strip") so you do not receive whole squid.

Q2. Is squid a fish, a crustacean, or a shellfish? A. Squid is a mollusc of the class Cephalopoda (head-footed) — neither a fish, nor a crustacean (shrimp/crab/lobster), nor a bivalve (clam/mussel/scallop). This matters for taxonomy, HS classification and food-safety documentation.

Q3. What HS code applies to frozen whole Argentina squid? A. HS 0307.43 — "Squids (Ommastrephidae, Loliginidae, etc.), frozen." This 6-digit code covers frozen squid in all forms — whole, head-only, tube, ring or strip — including Illex argentinus. Do not use 0307.42 (live/fresh/chilled squid) or 0307.49 (other molluscs). If breaded or prepared, the code shifts to Chapter 16 — 1605.54.

Q4. Why choose IQF instead of BQF for whole squid? A. IQF (individually quick-frozen) freezes each whole squid separately, so pieces stay loose and can be portioned one at a time — ideal for retail packs and small-batch reprocessing. BQF (block-frozen) freezes pieces into a block, lower cost but pieces clump and need thawing before use — better for bulk reprocessing. Both use the same whole-round Illex argentinus; choose by your downstream operation.

Q5. How do I make sure I receive Illex argentinus and not a cheaper substitute? A. Fix the Latin name Illex argentinus on the purchase order and invoice. The market uses "Argentina squid" loosely for several ommastrephids; cheaper lines may substitute Dosidicus gigas (jumbo flying squid), Todarodes pacificus (Japanese flying squid) or Loligo spp. Each has different meat texture, yield and price. State Illex argentinus explicitly and request species verification on the packing list.

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Built On 20 Years of Trust

Established in 2007, our Fujian-based operationspans the full seafood supply chain. Two decadesof navigating global markets means we anticipatechallenges before they reach your door.

2o-Years Industry Foundation

Core markets across EU, North America,
Southeast Asia, and Australia. We handle exportdocumentation, customs clearance, and multi-country compliance -so you deal with onepartner, not five.

Global Market Coverage

Cut size, packaging format, labeling, private label— built to your market's requirements. From500g retail vacuum bags to 20kg industrial bulkcartons, one call changes the spec.

Flexible OEM & Custom Solutions

No seasonal gaps, no supply surprises. Ourprocurement network and cold-storage capacityensure consistent product availability —- thefoundation of any long-term wholesalepartnership.

Year-Round Inventory Stability

Frequently asked questions

Specs & Quality

Logistics & Loading

Compliance & Documents

Trading Terms

Samples & Audit

A: A 20% glaze means 20% of the glazed weight is protective ice, so you pay seafood price for ice and pay freight on it too. Lower glaze raises the usable-meat percentage and improves your plate cost, but too little glaze raises freezer-burn risk on long transit. We offer glaze from 0% to 20% and state it explicitly on every specification sheet so your cost math is transparent. Tell us your target glaze and we quote against it.