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.

Peruvian Squid Tentacle (Crisp) 3-5 pcs/kg — Easyseafood

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Peruvian Squid Tentacle (Crisp) 3-5 pcs/kg — Easyseafood

Peruvian Squid Tentacle (Crisp) is the arm / tentacle cluster of the Peruvian squid Dosidicus gigas (Humboldt squid) — the muscular appendages with the head, beak, eyes and suckers removed — processed with a crisp-tenderizing (controlled mild-alkaline) and deacidification treatment, then individually quick-frozen (IQF) as a raw product. The catalog default species is fixed as Dosidicus gigas (FAO 87, Southeast Pacific, fished off Peru along the Humboldt Current). Other squid species can be supplied per buyer specification, but the default and the species named on this page is Dosidicus gigas — state the exact Latin name on the PO for traceability, since species differ in texture, colour and price.

Our crisp-style Peruvian squid tentacles are the arm portion of wild-caught Dosidicus gigas only — cleaned to a standard cut (neck-off, beak-off, eye-off, sucker-off) and then given two squid-specific treatments: deacidification to neutralize the species' naturally higher ammonia / lactic-acid load, and a controlled crisp-tenderizing bath (tight pH/time-controlled mild alkaline) that yields a firm-yet-tender, "crunch-friendly" bite. The product is raw frozen (IQF), not pre-cooked, so it remains classified as frozen squid (HS 0307), not a prepared product (HS 1605). Supplied in the 3–5 size grade (approx. 3–5 pcs/kg — a large tentacle grade) with glaze 0–20% (100% net-weight packs available), skin-on or -off per spec. Shipment base is Fujian, China.

Key Features

Cut / form: squid tentacle (arm) portion — head, beak, eyes, suckers removed; skin on/off as specified
Species: locked to Dosidicus gigas (Peruvian / Humboldt squid, FAO 87) — catalog default; other species substitutable per buyer spec
Crisp-tenderized + deacidified: controlled mild-alkaline tenderizing and ammonia/lactic-acid neutralization → springy, "crisp-bite" texture that stays tender even after prolonged hot-pot boiling
IQF individually quick-frozen — free-flowing, no block to break, portion-ready for hot pot / retail
Raw frozen (not pre-cooked) — stays HS 0307 (frozen squid), not HS 1605 (prepared/preserved)
Size grade: 3–5 (approx. 3–5 pcs/kg, large tentacle grade; ~200–330 g per tentacle)
Glaze 0–20%; 24-month shelf life at −18 °C; high protein (~15–18 g/100 g raw), low fat
Origin: wild capture, Southeast Pacific (FAO 87, Peru); processed in China

Applications

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

MSC applicable when supplied from certified wild-capture Dosidicus gigas fisheries with chain-of-custody.

ASC / BAP / GLOBALG.A.P. do NOT apply — squid are wild-caught; those schemes cover farmed species only. (Some suppliers incorrectly list ASC/BAP for squid; that is not valid for wild squid.)

HACCP, BRC, IFS, ISO 22000, HALAL, and KOSHER supported on request.

Species and catch-origin documented to prevent substitution (see FAQ).

Storage

Store at −18 °C or below under an unbroken cold chain. Typical frozen shelf life 24 months for well-packed tentacles held continuously frozen. This is a raw, minimally processed product — keep the −18 °C chain unbroken, thaw under refrigeration, cook thoroughly before serving, and do not refreeze after thawing.

FAQ

Q1. "Peruvian squid tentacle (crisp)" — which species, and what part of the squid am I buying? A. It is the tentacle / arm cluster of the Peruvian squid Dosidicus gigas (Humboldt squid) — the muscular appendages with head, beak, eyes and suckers removed. The catalog default species on this page is fixed as Dosidicus gigas (FAO 87, Southeast Pacific). Other squid species (Illex argentinus, Todarodes pacificus, Ommastrephes bartramii) can be supplied per buyer spec, but they differ in meat texture, colour and price, so state the exact Latin name on the PO and packing list (and confirm on the health certificate) to prevent substitution.

Q2. What does "crisp-tenderized" mean, and is this a different species? A. "Crisp" is a value-added finish on Dosidicus gigas, not a different species. Ordinary squid tentacle is just cleaned, deacidified and frozen; 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 long hot-pot boiling. The treatment does not change the HS — it remains a frozen (not prepared) product.

Q3. Why does Dosidicus gigas need deacidification — is it fish, crustacean, or octopus? A. 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.

Q4. What HS code applies to frozen Peruvian squid tentacle? A. Raw frozen squid tentacle is classified under HS 0307.43 (frozen cuttlefish and squid); the China 10-digit line is 0307439000 (other frozen cuttlefish and squid — the line customs filings use for squid tentacles). Breaded, battered or pre-cooked tentacles move to prepared-product codes (e.g. 1605.54). Do not file it under 0307.44 — that is a mis-code; squid tentacle is 0307.43. Declare the Latin species on the paperwork.

Q5. What size grade 3–5 means, and can I get IQF or block-frozen? A. Size 3–5 = approx. 3–5 pieces per kg (a large tentacle grade, ~200–330 g each) — confirm the exact count basis (pcs/kg vs pcs/tray) on your specification. Freezing is IQF (loose, free-flowing, ideal for hot-pot portions and retail); a BQF block option is available for lower unit cost when you repack or further process downstream. Spec glaze (0–20%), net weight (100% NW packs available), and cold-chain logs.

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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.