Product Parameters
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Frozen squid strip |
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Scientific Name |
Dosidicus gigas /Illex argentinus |
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Common Name |
Squid Cut Strips/Squid Meat Strips / Squid Strips/Gigas squid strip |
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Catch Origin |
FAO 87 |
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Available Size |
skin on/off Length 6-9,7-10,8-12cm Thickness 0.8-1.3,1-1.5,1.3-2.0cm(customizable) |
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Product Form |
Strips cut from squid tubes or wings |
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Packaging Options |
1kg per block,10kg per carton,customized glazing |
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Freezing Methods |
IQF |
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Payment Term |
By TT |
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Leading Time |
Within 7days after deposit |
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Origin |
China |
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Expiration Date |
Valid for 24 months from the date of production |
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Usage |
Let it thaw naturally before processing |
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Direction |
Make sure to cook thoroughly before eating |
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Keep Frozen at -18℃ or below |
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Product Details
Frozen Squid Strips are precisely cut from premium skin off squid tubes. Cleanly processed with impurities removed, they boast a tender, chewy and springy texture.
Ultra low temperature freezing locks in fresh natural squid flavor with minimal fishy odor. Uniform in size and great for stir-fry, hot pot, grilling and deep frying, they are a versatile, high-quality seafood ingredient for catering and wholesale.
Our Advantages
Why choose us
A Fully Integrated Chain-From Fishing to Export
Fresh Catch – Quality Control
Seamless transfer of seafood from fishing vessels directly to our factory, ensuring the highest level of freshness and quality control from the very start.
Premium Process – Cost Optimization
In-house processing eliminates intermediaries, allowing for cost optimization while maintaining strict quality standards at every step.
Global Deliver – Rapid Response
Our dedicated in-house team enables direct market access and rapid response, ensuring fast, reliable delivery to global customers.
Certifications
Our Certifications
Our Company
changshion Foods Co,.Ltd
Established in the 1960s, a full-spectrum aquatic enterprise (fishing, processing, international trade).Based at Xiangzhi Central Fishing Port (one of China's five major fishing ports), leveraging rich marine resources.
10,000㎡+ factory, 10,000-ton annual processing capacity, 200-ton daily freezing capacity, 8,000-ton cold storage.
Strict HACCP & EU standard compliance with full-process quality control, ensuring food safety.
10000 m2
Our factory covers an area of over 10,000 square meters.
10000 tons
It boasts an annual processing capacity exceeding 10,000 tons.
200 tons
We are equipped with advanced workshops and support a daily processing output of 200 tons.
8000 tons
A large professional cold storage enables a total stock capacity of 8,000 tons.
Product Features & Characteristics
Competitive advantage
The company conducted a competitive advantage analysis to identify its strengths and weaknesses compared to its rivals.
Cut from high‑quality squid tubes or wings into uniform strips for consistent cooking and portioning.
01
Versatile cut suitable for multiple cooking methods – stir‑frying, grilling, deep‑frying, or adding to soups and salads.
02
Mild, slightly sweet flavor that absorbs marinades and seasonings well.
03
High in protein, low in fat – an excellent lean protein choice.
04
Pre‑cleaned and ready to cook – no further preparation needed.
05
Nutritional Information
Squid strips share the same nutritional profile as other squid cuts – high in lean protein, low in fat and calories. A 100g serving typically provides 70–92 calories and 13–16g protein. However, pre‑seasoned or breaded strips (e.g., salt & chili squid strips) will have higher calories, fat, and carbohydrates due to added coatings.
Serving Size: 100g
| Nutrient | Amount | Notes |
| Calories | 70–92 kcal (raw); up to 217 kcal (breaded/pre‑seasoned) | Raw strips are low calorie; breaded products significantly higher |
| Protein | 13-16 g | High‑quality lean protein |
| Fat | 0.8–1.5 g (raw); up to 10 g (breaded) | Breaded strips have added fat from frying |
| Carbohydrates | 0–3 g (raw); up to 15 g (breaded) | Breaded strips contain flour and starch |
| Cholesterol | 44–233 mg | Moderate range depending on species |
FAQ
FAQ
01.What is the best way to cook squid strips?
02.How do I prevent squid strips from becoming rubbery?
03. What is the difference between strips and rings?
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