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Squid Wing Strip (Dosidicus gigas) — Easyseafood

Peruvian Squid Wing Strip in this product refers to the Peruvian squid Dosidicus gigas (Humboldt squid) — the principal species supplied — with its wing (fin) portion cut free from the mantle and further cut into strips. "Wing / ear" is the triangular fin at the head–body junction; "strip" is a secondary cut where the wing meat is sliced into strip form. It is a cut / portion, not a species or size grade. Other squid species (e.g. Illex argentinus, Todarodes pacificus, Ommastrephes bartramii) can be substituted per buyer spec, but the catalog default is Dosidicus gigas (Southeast Pacific, FAO 87).

What It Is

Dosidicus gigas (Humboldt squid) is a large squid of the eastern Pacific, fished heavily off Peru along the Humboldt Current and a cornerstone of the Peruvian squid fishery. For this product it is caught wild, then processed: the mantle (body tube) is separated, the wing (fin) is cut free along the natural muscle seam, and the wing meat is sliced into strips. Supplied skin-on or skin-off, frozen by BQF (block, for bulk reprocessing) or IQF (individually, for retail/portion packs) with a protective glaze. Strips cook fast and evenly — ideal for deep-frying, stir-fry, soup and as the base for dried/seasoned squid snacks.

Key Features

Wild-caught Dosidicus gigas (Peruvian / Humboldt squid) — catalog default species (FAO 87, Southeast Pacific)
Wing (ear) cut into strips — fin separated from mantle, then sliced into strips
Skin-on or skin-off; BQF block or IQF single-frozen
Protective ice glaze 5–20% (BQF typically higher than IQF) to prevent freezer burn
Fast, even cooking; tender, mildly sweet wing meat
Value cut from the high-volume Dosidicus gigas fishery
Suits frying, stir-fry, soup and dried/seasoned snack reprocessing

Applications

Deep-fried squid strips: crispy appetizers, pub/snack and street-food items
Asian stir-fry: quick-cooked with vegetables and sauce
Soup & hot pot: added to seafood soup / steamboat
Reprocessing: base for dried/seasoned squid-strip snacks

Certifications & Packaging

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 & Thawing

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 is the squid "ear" / wing — is it the whole squid? A. "Ear" / wing is the fin — the triangular flap at the head–body junction, cut free along the muscle seam. It is a distinct cut, not the whole squid, tube, or tentacle. This product takes that wing and slices it into strips.

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 Peruvian squid wing strip? A. HS 0307.43 — "Squids (Ommastrephidae, Loliginidae, etc.), frozen." This 6-digit code covers frozen squid in all forms — whole, wing, or wing strip — including Dosidicus gigas. 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. Is "wing strip" the same as "whole wing" / "wing cut"? A. No. "Whole wing / wing cut" supplies the intact fin piece. "Wing strip" takes that fin and slices it into strips — a further-processed, ready-to-cook format that fries/cooks faster and portions more uniformly. Specify which you want: wing strip for convenience/portion control, whole wing for reprocessing. Both come from the same Dosidicus gigas line.

Q5. BQF or IQF — which should I choose? A. BQF (block-frozen) is lower-cost and suited to cutting plants that reprocess in bulk (pieces stick together, thaw before cutting). IQF (individually quick-frozen) keeps pieces separate for retail/portion use but costs more. Both use the same wing-strip cut; choose by your downstream operation.

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