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Squid Strip

Squid Strip
Details:
● Scientific name:Dosidicus gigas /Illex argentinus
● Common size: skin on/off Length 6-9,7-10,8-12cm Thickness 0.8-1.3,1-1.5,1.3-2.0cm (customizable)
● Common packaging: 1 kg/bag, 10kg/ctn or customized
OEM is accepted (tag/label/logo...)
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Description
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Product Parameters

 

Squid strip

Scientific Name

 Dosidicus gigas /Illex argentinus

Common Name

 Squid Cut Strips/Squid Meat Strips / Squid Strips/Gigas squid strip

Catch Origin

FAO 87

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)

Product Form

 Strips cut from squid tubes or wings

Packaging Options

1kg per block,10kg per carton,customized glazing

Freezing Methods

IQF

Payment Term

By TT

Leading Time

Within 7days after deposit

Origin

China

Expiration Date

Valid for 24 months from the date of production

Usage

Let it thaw naturally before processing

Direction

Make sure to cook thoroughly before eating

Keep Frozen at -18℃ or below

 

squid strip
squid strip
squid strip

 

Product Details

 

squid strip
Squid strip

Our squid strips are cut from premium, tender squid into uniform, bite-sized pieces for effortless cooking and serving. Perfect for stir-fries, salads, tempura, or pasta, they cook quickly and absorb flavors beautifully. The smooth, consistent shape ensures even texture-crisp-tender when flash-fried or delicately soft when simmered. Ideal for busy kitchens and home cooks seeking convenience without compromising quality. Ready to use, these versatile strips add a mild, sweet seafood note to any dish, from Asian-style woks to Mediterranean seafood medleys. Quick, delicious, and endlessly adaptable.

 

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Certifications

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Our Company

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FAQ

frozen seafood

01.What exactly are squid strips, and how do they differ from rings or tubes?

Squid strips are the mantle (or wing flaps) cut lengthwise into long, flat ribbons, typically about 1–2 cm wide and 5–10 cm long. Unlike rings (cross‑cut) or whole tubes, strips have a larger surface area relative to thickness, which means they cook faster, absorb marinades more thoroughly, and lie flat in the pan – perfect for even browning and quick stir‑fries. They also have a more tender bite because the muscle fibres run along the length, making them less chewy than rings.

02.Are frozen squid strips usually skin‑on or skin‑off – and does it matter for cooking?

Most commercial squid strips are skin‑off (peeled) because the skin is tough and would curl awkwardly when cut into strips. Skin‑off strips have a clean, white surface that takes on colour and flavour beautifully. However, some Asian products may leave a thin silvery skin on one side for texture – check the label. Skin‑off strips are more delicate and prone to overcooking, while skin‑on strips are slightly chewier and hold up better in soups.

03.How should I thaw frozen squid strips to prevent them from clumping together into a solid mass?

Strips are thin and often packed tightly, so they tend to freeze into a block. The best method: place the sealed bag in a bowl of cold running water for 10–15 minutes, shaking the bag every 3 minutes to separate the strips as they soften. Alternatively, thaw in the fridge on a wire rack – but spread them in a single layer and separate any stuck pieces with a spatula before they fully thaw, otherwise they tear. Never microwave – the edges cook while the centre stays frozen.

04.Why do my squid strips always curl into tight, uneven spirals during cooking – and how can I stop it?

Because strips are long and thin, the outer surface cooks and contracts faster than the interior, causing curling. To minimise this:

Score the surface with shallow diagonal cuts (just through the top layer) before cooking – this releases tension.

Blanch briefly – drop the thawed strips into boiling water for 15 seconds, then ice‑shock them – this "sets" the shape.

Cook flat – use a heavy spatula to press down on the strips during the first 20 seconds of pan‑frying to keep them straight.

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