• Species: wild-caught Argentine shortfin squid Illex argentinus (single species, Southwest Atlantic)
• Form: cleaned mantle, cross-cut into rings, skin retained (not peeled); closed-tube shape
• Cut specs customizable: ring diameter (e.g. 3–5 cm, 5–8 cm), thickness per buyer requirement
• Freezing: IQF or BQF single-frozen; glaze 0–20% optional
• Pack: 1 kg/bag × 10 or 10 kg bulk carton; metal-detected, no preservatives
• High protein (~15–18 g/100 g), low fat; shelf life up to 24 months at -18°C
• Origin: wild capture, Southwest Atlantic (Argentina / Falkland waters)

• Deep-frying and fried calamari (skin-on gives natural color and bite)
• Grilling and barbecue (whole rings hold their shape on the grill)
• Mediterranean and Spanish dishes (tapas, paella, seafood stews)
• Seafood pasta, salads, and rice bowls
• Foodservice and retail frozen packs

• MSC applicable for wild-capture supply from certified Southwest Atlantic fisheries (chain-of-custody supported).

• ASC / BAP / GLOBALG.A.P. do not apply — squid are wild-caught; these schemes cover farmed species only.

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

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

• Keep at -18°C or below; stable up to 24 months under recommended cold chain.

• IQF allows partial withdrawal without thawing a full block.

• Glaze protects against freezer burn and surface oxidation.

• Reefer container (±0°C ambient) recommended for long-haul sea freight.

Q1. Is squid a fish, crustacean, or bivalve — and is this a single-species product? A. Squid is a cephalopod mollusc — neither fish, nor crustacean, nor bivalve. This SKU is fixed to Argentine shortfin squid Illex argentinus (wild, Southwest Atlantic) — not a generic "squid" or mixed-species label. Fix Illex argentinus and origin on the PO to prevent species substitution with cheaper Loligo or Todarodes supply.

Q2. Is this wild-caught or farmed, and which sustainability certificate is correct? A. Squid are wild-caught, not farmed. The correct scheme is MSC (where the fishery is certified). ASC and BAP are for farmed aquaculture and do NOT apply to wild squid — beware suppliers who label wild squid with ASC/BAP.

Q3. What does "skin-on" mean, and how is it different from skinless squid rings? A. "Skin-on" keeps the squid's natural thin reddish-brown membrane on the ring; "skinless" (white) rings have it peeled off. Skin-on is more natural/rustic and cost-efficient (no peeling step), and the skin is fully edible. Skinless is preferred where a clean white appearance matters, e.g. some fried-calamari lines. Both are closed-tube cuts; neither is the same as a flat/opened ring.

Q4. What HS code applies to frozen skin-on Argentina squid rings? A. Raw frozen squid rings are classified under HS 0307.43 (frozen squid, cut or whole). Breaded, battered, or pre-cooked rings move to prepared-product codes (e.g. 1605.54). Declare by the actual processing state — mislabelling frozen cut vs prepared is a common customs error.

Q5. IQF or block frozen — which should I choose? A. IQF (individual quick frozen) keeps each ring separate for accurate portioning in foodservice and retail. Block frozen (BQF) is a solid slab, better value for further processing. Both are the same skin-on Illex argentinus product, fully frozen at -18°C.

Q6. How should skin-on squid rings be cooked? A. They are quick-cooking: 1–2 minutes of frying or grilling. Squid toughens if overcooked, so keep it brief. The retained skin adds natural color and a slight bite; no special prep is needed beyond standard rinsing.