• Natural economical cut from whole giant-squid processing (zero-waste utilization of the mantle tail)

• High-protein, low-fat cephalopod: ~16 g protein, ~1.4 g fat per 100 g (raw)

• Wild-caught Dosidicus gigas — traceable to FAO 87 Peruvian fishery

• De-acidified treatment to reduce natural ammonia / alkaline notes for a cleaner taste (standard for giant-squid meat)

• Raw frozen; block (BQF) or IQF available; skin-on or skin-off per spec

• Length-graded (e.g., 3–6 cm / 6–10 cm / 10 cm+); glaze 0–20% (100% net weight available)

• Year-round supply; 24-month frozen shelf life at −18 °C

• Grilling / teppanyaki / BBQ (whole cone, chars beautifully)

• Sliced into rings, strips, or "flower" cuts for hot pot, stir-fry, and salads

• Shredded for squid salads, jeon (Korean pancake), and seafood pancakes

• Ingredient for processed seafood — squid balls, rolls, and mixed packs

• Foodservice and further-processing bulk format for Asian and European buyers

• Food safety: HACCP, BRC, ISO 22000, HALAL, FDA registration, EU Reg. 853/2004 approved.

• Sustainability (source-matched): Wild-caught → MSC is the correct eco-cert for the giant-squid fishery. ASC / BAP / GLOBALG.A.P do NOT apply — those are aquaculture schemes and this product is 100% wild. (We flag this because aquaculture labels are sometimes wrongly attached to wild squid.)

• Packaging: Block-frozen (BQF) 10 kg blocks in 20 kg or 30 kg master sack; IQF 1 kg × 10 bags per carton; private-label OEM available.

• Shelf life: 24 months at −18 °C (unopened). HS code: 0307.44 (Cuttle fish and squid, frozen) internationally; U.S. HTS 0307.43 (frozen squid, "other" — 0307.43.50).

• Store at −18 °C or below. Avoid temperature fluctuation.

• Thaw under refrigeration or in cold water; drain before cooking. Cook thoroughly before serving.

• Shelf life: 24 months from production date under proper frozen storage.

A. Procurement / Trade

A1. What is the MOQ and lead time? MOQ is typically 1 × 20' reefer container (~10–14 MT in 10 kg cartons) or 1 × 40' HC reefer (~22–28 MT). Lead time ~15–30 days after order confirmation and deposit, subject to grade, glaze, block vs. IQF pack, and certification. Main loading ports: Fuzhou / Xiamen / Qingdao, China.

A2. What incoterms and payment terms do you offer? We trade on FOB / CIF / CFR. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for qualified buyers.

A3. Can different products be mixed in one container, and do you offer OEM? Yes. Mixed loading with other frozen seafood is available subject to compatible storage temperature and carton dimensions. We also support OEM, private label, and custom spec (grade, length, glaze %, skin-on/off, labeling).

B. Documents / Compliance

B1. What documents accompany each shipment? Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, and microbiology / heavy-metal / residue analysis. EU establishment number and FDA registration issued where required. MSC chain-of-custody documents provided when the certified wild option is ordered.

B2. Which certifications apply to this product? HACCP and HALAL as standard; BRC, ISO 22000, FDA registration, and EU Reg. 853/2004 available on request. For sustainability, MSC applies to the wild giant-squid fishery; ASC / BAP are not applicable to this 100%-wild product — see D2.

B3. What is the country of origin and how is traceability managed? Country of origin: China (CN) as standard (processed from imported FAO 87 raw squid). Each carton carries a batch code tracing back to the processing lot and declared raw-material origin for full traceability, including additive and residue screening.

C. Specs / Logistics

C1. What species and form are supplied? Form: Squid tail cone cut from the mantle tip of Dosidicus gigas (Humboldt / giant squid). Supplied raw frozen, skin-on or skin-off, block (BQF) or IQF. Most volume comes from Peruvian giant squid (FAO 87); Illex argentinus (Argentine squid) tail is available on request.

C2. What freeze type, grades, and glaze apply? Block-frozen (BQF) or IQF (individually quick-frozen). Length-graded: 3–6 cm / 6–10 cm / 10 cm+ (customizable). Glaze 0–20% (100% net weight / 0% glaze available). De-acidified as standard.

C3. What packaging and shelf life apply? Block-frozen 10 kg blocks in 20 kg / 30 kg master sacks; IQF 1 kg × 10 bags per carton; OEM available. Shelf life 24 months at −18 °C (unopened). HS code 0307.44 (intl) / 0307.43 (U.S. HTS) — see D3.

D. Technical Clarification

D1. What species is the squid tail from, and is it a fish or crustacean? Squid tail comes from giant squid Dosidicus gigas (Humboldt squid), a cephalopod mollusc — it is not a fish, not a crustacean, and not octopus. The tail cone is simply the tapered rear end of the squid mantle. If you need Argentine squid tail, confirm the Latin (Illex argentinus) on the invoice to prevent species substitution.

D2. Which sustainability certification applies — MSC, ASC, or BAP? This product is 100% wild-caught, so the correct eco-label is MSC (for the giant-squid fishery). ASC / BAP / GLOBALG.A.P do NOT apply — those are aquaculture certifications for farmed species. We do not attach farmed-species labels to wild squid; request MSC documentation when ordering the certified option.

D3. What HS code applies to frozen squid tail — 0307.44 or something else? Frozen squid tail is classified under squid, not fish or crustacean. Use HS 0307.44 (Cuttle fish and squid, frozen) in the international Harmonized System. In the U.S., the matching HTS is 0307.43 (frozen squid, "other" — statistical 0307.43.50). It is not 0304 (fish fillets), not 0306 (crustaceans / shrimp), and not 0307.29 (scallop). Misclassification against fish/shrimp codes is a common and costly error — verify against your destination tariff.

D4. Why is de-acidification mentioned, and does it affect safety? Giant squid (Dosidicus gigas) meat naturally carries higher ammonia / alkaline compounds than smaller squid (e.g., Loligo), which can read as a strong "off" note if untreated. Our standard process includes de-acidification (ammonia reduction / pH balancing) for a cleaner, milder flavor and better texture. It is a normal, food-safe processing step, not a defect correction.