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 Tube (Dosidicus gigas) — Easyseafood

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Peruvian Squid Tube (Dosidicus gigas) — Easyseafood

Peruvian Squid Tube is the mantle (body tube) of the Peruvian squid Dosidicus gigas (Humboldt squid) — the cylindrical muscular section with the head, viscera and internal gladius (pen) removed, leaving a clean, open-ended tube ready to score, stuff, grill or slice. The catalog default species is fixed as Dosidicus gigas (FAO 87, Southeast Pacific, fished off Peru along the Humboldt Current). Other squid species (e.g. Illex argentinus, Todarodes pacificus, Ommastrephes bartramii) 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 meat texture, colour and price.

Our frozen Peruvian squid tube is the mantle section of wild-caught Dosidicus gigas only — head, viscera, eyes and the internal pen removed; fins may be left on or trimmed, and skin on or off per spec. Tubes are supplied individually quick-frozen (IQF) or block-frozen (BQF), with glaze 0–20% (100% net-weight packs available). The mantle is the lean, firm, prime edible portion of the squid, with a mild ocean flavour and a satisfying chew when cooked correctly. Sizes follow the industry U-code system (U3 / U5 / U7 / U10) and/or tube weight. Shipment base is Fujian, China.

Key Features

Cut / form: squid mantle (tube) — head, viscera, pen removed; fins on/off, skin on/off as specified
Species: locked to Dosidicus gigas (Peruvian / Humboldt squid, FAO 87) — catalog default; other species substitutable per buyer spec
Naturally high protein (~15–18 g/100 g raw), low fat, rich in EPA + DHA (omega-3), vitamin B12, selenium, phosphorus
Size grades: U3 / U5 / U7 / U10 (industry codes); by tube weight approx. 80–150 / 150–250 / 250–400 / 400–600 g per tube
IQF (loose, free-flowing) or BQF 1 kg / 2 kg block, 10 kg carton; glaze 0–20%; 24-month shelf life at −18 °C
Origin: wild capture, Southeast Pacific (FAO 87, Peru); processed in China

Applications

Grilling / barbecue: whole tubes scored and char-grilled (classic Thai, Korean, Mediterranean and street-food item)
Stir-fry and sauté: sliced into rings or strips for Asian stir-fries and noodle dishes
Stuffed squid: whole tubes stuffed with rice, seafood or vegetables, then braised or baked
Seafood mix / paella / risotto: portioned tube pieces add texture and protein
Foodservice and retail packs for grocery, foodservice and ready-to-cook channels

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 & Shelf Life

Store at −18 °C or below under an unbroken cold chain. Typical frozen shelf life 24 months for well-packed tubes held continuously frozen. Squid tube 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 tube" — which species, and what part of the squid am I buying? A. It is the mantle (body tube) of the Peruvian squid Dosidicus gigas (Humboldt squid) — the cylindrical muscle with head, viscera and the internal pen removed, leaving a clean open tube. 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. Tube vs ring vs strip vs wing — what is the difference? A. They are different cuts of the same animal. Tube (mantle) = the whole body cylinder, head/viscera removed. Ring = the tube sliced into cross-section rounds. Strip = the tube cut lengthwise into strips. Wing / fin = the side fin pieces. A tube is the least-processed (most whole) form; rings and strips are further cut from it. Tell us which form and size you need on the specification.

Q3. What HS code applies to frozen Peruvian squid tube? A. Raw frozen squid tube 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 tubes). Breaded, battered or pre-cooked tubes move to prepared-product codes (e.g. 1605.54). Do not file it under 0307.44 — that is a mis-code; squid tube is 0307.43. Declare the Latin species on the paperwork.

Q4. Is this a farmed product with ASC/BAP, or wild with MSC? A. Peruvian squid tubes are wild-caught — so MSC (with chain-of-custody) is the relevant certification, and ASC / BAP / GLOBALG.A.P. do NOT apply (those cover farmed species). Some suppliers wrongly list ASC/BAP for squid; that is incorrect for wild squid. Confirm whether your supply carries an MSC certificate for Dosidicus gigas and the named fishery.

Q5. IQF or block-frozen, and what quality points must I specify? A. Two freezing options: IQF gives loose, free-flowing tubes you can portion straight from the bag; BQF is a frozen block you thaw as a unit. Spec these points: (1) Freezing method — IQF or BQF; (2) Glaze — agree ice-glaze % (0–20%); glaze is not product weight; (3) Net weight — declared weight excludes glaze and carton; confirm tolerance (100% net-weight packs available); (4) Cold chain — keep −18 °C unbroken; request temperature logs and avoid partial thaw / re-freeze.

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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.