Description

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.