SQUID, YARI IKA

Season: available year-round with peak from Fed to May with big volume, more big size squid

By end of year squid size is smaller

Size: cm/tube length

Baby squid: 3-5cm; 4-8cm

Medium squid:  6-10cm; 10-15cm. 

Big squid:  15cm up (up to 30 cm)

Skinless squid cleaned can be divided as pcs per kg: U10, 11/20; 21/40; 41/60 and 61/80 pcs/kg

Specifications: Whole round squid, whole round ink removed squid, whole cleaned skin-on squid, skin-on tube,skin-on tube flower cut, skin-on ring, whole cleaned skinless squid, skinless tube and tentacles , skinless tube , skinless ring , skinless tube cross cut, blanched skinless ring, skinless tube stuffed with tentacles, skinless tube stuffed with sticky rice

Frozen as: IQF, block 300gr 400gr 800gr 1kg 2kg 

Regular market: Japan, Italy, Australia, Hong Kong, German, Israel, USA …

Catching areas: Fao 71 

Latin name: Loligo spp, Loligo formosana, Loligo chinensis, Uroteuthis edulis, Uroteuthis chinensis 

Squid is high in protein, vitamin B6, vitamin B12, copper and selenium, and it has a firm texture and a lovely strong flavor.

Squid ring skin-on & skinless 1-2cm, can be dusted in seasoned flour and deep-fried or marinated and char-grilled or stir-fried.

Cooking methods: Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue, raw (sashimi). To be tender, squid must be cooked very quickly over high heat or very slowly over low heat. The flesh of the mantle, fins, arms and tentacles is suitable for a wide variety of preparations, whole tubes can be stuffed and baked. The ink can be used to flavour and colour risotto or pasta.

Our top-quality squid is freshly cleaned and prepared by hand by us. Squid is sustainable, low in fat and calories, and both versatile and tasty in many recipes. Squid should be cooked very quickly to avoid becoming rubbery. Cooked properly, it will be sweet and tender.

Squids cleaned and without the flap, for easy cooking, but with the head for a rich flavor. Squid flower cut can be grilled, deep fried.

Baked or grilled squid is a popular fast food in Japan. In much of Japan, the term refers to simple grilled squid topped with soy sauce; the portion of squid served may be the whole body (minus entrails), rings cut from the body, or one or more tentacles, Squid is served in many izakayas and a grilled tentacle on a stick is popular at Japanese festivals.

It’s well-known that squid contains a high number of vitamins and minerals. In addition to essential Vitamin B-12, this sea mollusk provides our bodies with potassium, iron, phosphorus, and calcium. Vitamin B-12 can help maintain energy levels, aid in the proper function of the nervous system, and increase our levels of stamina. Dietary fibers, iron, calcium, phosphorus is found in squid rings and can help with weight loss and constipation.

Since it does not have a strong flavour in itself, squid benefits from being marinated before cooking or paired with punchy ingredients like chili or chorizo. We have a range of recipes for you to try like our BBQ sweet chilli squid, one of our favorites due to its simplicity and flavour. Best served with a chilled dry Riesling or a Mâcon white wine.