12 KG, 20 KG Block Whole Frozen
June through September
60-120, 100-150, 100-200, 200-300 Grams
Shore Side Air Blast or Frozen at Sea
Also Known As
Fresh or thawed, raw squid should be moist, shiny, and ivory colored. Pink, yellow, or purple flesh indicates deterioration. Cooked squid is opaque white and firm and has a mild, subtly sweet taste. Edible parts of the squid include the arms (tentacles), mantle (tube), and fins (wings). The body is covered with a thin skin that may be removed before cooking. Squid ink is often used to make black pasta.
Squid are an excellent source of selenium,
riboflavin, and vitamin B12.