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China
Personne àcontacter Mr. Thomas
Weisi, Yantai, Shandong
SCIENTIFIC NAME:
squids are molluscs and belong to a class called cephalopods which
also includes the octopus and cuttlefish.Molluscs such as cockles
and whelks have sheills,but in the squid the shell is modified and
consists of a stirip of cartilage,known as the pen,buried in the
flesh.Species:TODARODES PACIFICUS,ILLEX ARGENTINUS,NOTOTODARUS
SLOANNI,DOSIDICUS GIGAS,OMMASTREPHES BRATRAMI,LOIGO SPP.
PROCESS:
Whole squid can be distributed chillded in ice or frozen.The whole
squid is washed,and the tentacles are cut off just in front of the
eyes;The head is twisted and the mantle is squeezed whilst the
head,pen and guts arc gently pulled out.The mantle can be left
whole,with the gut cavity washed out,or it can be split and opened
so that any remaining guts can be scraped or washed away.
The mantle can be left whole,with the gut cacity washed out,or it
can be split and opened so that any remaining guts can be scraped
or washed away.
The skin on the mantle can be peeled or scraped off;blanching in
hot water makes the skin easier to remove.Machin-ery for
heading.gutting,skinning and cutting squid is
available.
PRODUCTS:Whole cleaned tubes(U3,U5,U7,U*0,U*0/*0,IQF or BQF),rings,tentacles,steaks,strips,chunks,cubes,pineapple cut,etc.
STORAGE & PACKAGING:Frozen squid will store for up to *8 months at 0°F or lower.Can be packed in many options like plastic bags or vacuum packaging,etc.
COOKING SUGGESTIONS:
While most people are familiar with calamari rings,breaded and
fried,squid is also great in pastas,salads and soups.
The tentacles are delicious as well,though not everyone has a taste
for them.Try sauteing squid in an infused olive oil and serve with
chopped tomatoes and capers,or baking stuffed tubes.Squid can also
be added to cioppinos or any seafood stew.Cook squid either very
quickly (no more than 2 minutes)or slowly,at more moderate heat for
about *0 minutes-or it becomes tough.
