Raw giant squid tentacle

raw giant squid tentacle

Raw giant squid tentacle

The squid Dosidicus gigas is a cephalopod commonly known as giant squid.

It is one of the largest squids. Its mantle or body can reach a length of 1.5 m. It can easily change color and flash red and white when hunting.
It is caught all year round in F.A.O. 87 (South-East Pacific), with jigging (multi-hook lines).

Its treatment with citric acid gives it a softer texture.
We sell it in tentacle form.
Enjoy it in cooked dishes, seafood cocktails, paella, or marinades.

For further information, please visit : www.pdm-seafoodmag.com
raw giant squid tentacle

Any question?
Contact us!

Technical characteristics

Dosidicus
gigas

From 200/500 to 3000/4000

Peru

All year round

Product information

  • Species : Dosidicus gigas
  • Size : from 200/500 to 3000/4000 
  • Net weight : 8 Kg
  • Origin : Peru
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt
  • Presentation : IQF frozen raw ring
  • Process : fishing, sorting, cleaning, heading, gutting, removal of feather and fin, peeling, rolling, chemical treatment, stamping, grading, freezing, 10% compensated glazing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

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Raw squid tentacle

raw squid tentacle

Raw squid tentacle

The squid Loligo patagonica is a cephalopod commonly known as Patagonian squid.

Eight suction cup tentacles are connected to their head. Its size can reach 40 cm.
It is caught all year round in zone F.A.O. 41 (South-West Atlantic), using trawls, seines or jigs (multi-hooked lines).

We sell it head and foot.
Enjoy it in ready-made dishes, seafood cocktails or paella.

For further information, please visit : www.fao.org
raw squid tentacle
Poulpe

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Technical characteristics

Loligo
patagonia

60 up

India

All year round

Informations produit

  • Espèce : Loligo patagonica
  • Calibre : issu de tubes 60 up
  • Poids net : 9.1 Kg
  • Origine : Inde
  • Saisonnalité : pêché toute l’année en zone F.A.O. 41
  • Ingrédients : encornet, sel
  • Présentation : tête et patte surgelé IQF
  • Élaboration : pêche, tri, nettoyage, étêtage, blanchiment, surgélation, glaçage 10 % non compensé, conditionnement, détecteur de métaux, stockage

        Conditions de conservation :

        Température de stockage maxi : – 18° C
        DDM : 24 mois après la date de congélation

Spécifications

OGM : absence
Traitement ionisant : néant
Allergènes : mollusques

Critères microbiologiques :

  • F.T.A.M. : 100 000 ge/g
  • Coli. Fécaux : 10 ge/g
  • Staph. à coagulase + : 100 ge/g
  • A.S.R. : 10 ge /g
  • Salmonelles : absence dans 25 g
  • Listéria mono. : absence dans 25 g 

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Prefried squid ring

prefried squid ring

Prefried squid ring

The squid Illex argentinus is a cephalopod commonly known as the Argentine red squid.

Eight suction cup tentacles are connected to their head. Its colors are brownish to purple.
It is caught from February to June in zone F.A.O. 41 (South-West Atlantic), using trawls or jigging (multi-hook lines).

We sell it in the form of a ring used in a doughnut paste.
Enjoy it as snack, an appetizer or fried.

For further information, please visit : www.fao.org
prefried squid ring

Any question?
Contact us!

Technical characteristics

Illex argentinus

From 30/70%
to 40/60%

Spain

February to June

Product information

  • Species : Illex argentinus
  • Size : from 30/70% to 40/60%
  • Net weight : 10 Kg
  • Origin : Spain
  • Seasonality : caught from February to June in zone F.A.O. 41
  • Ingredients : squid, water, salt, E301, E302, E331
  • Presentation : squid 35%, wheat and maize flour, water, sunflower oil, salt, flavourings (garlic and lemon), raising agent (E450, E500), thickener (E412), colouring (E101)
  • Process : fishing, sorting, cleaning, heading, gutting, freezing, transport, thawing, feather and fin removal, peeling, cutting, blanching, breading, frying, cooling, deep-freezing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : molluscs

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal Coli. : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

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Farm raw head-on shell-on shrimp

crevette entière crue élevage

Farm raw head-on shell-on shrimp

The Penaeus vannamei shrimp is a crustacean commonly known as shrimp, white shrimp or tropical shrimp.

It has a translucent shell of a uniform grey color. Its color varies according to the color of the soil on which it is raised. When cooked, the shell is a strong pink color and the flesh is white with a pink tinge.
It is harvested all year round in Latin America, particularly in Peru, or from March to October in South East Asia.
Harvesting is done using gravity, with the help of nets, or with a machine called a “cosechadora”.

The absence of any chemical or antibiotic treatment allows its taste qualities to be fully expressed.
It is BIO, BAP and ASC certified.
We sell it raw head-on shell-on.
Enjoy it in cooked dishes, pan-fried, in puff pastry or on skewers.

For further information, please visit : www.pdm-seafoodmag.com
farm raw head on shell on shrimp

Any question?
Contact us!

Technical characteristics

Penaeus vannamei

From 30/40 to 80/100 (pcs/Kg)

Peru or South-East Asia

All year round

BAP, ASC

Product information

  • Species : Penaeus vannamei
  • Size : from 30/40 to 80/100 (pcs/Kg)
  • Net weight : 12 Kg
  • Origin : Peru or South-East Asia
  • Seasonality :  harvested all year round
  • Ingredients : shrimp, E223
  • Presentation : IQF raw whole shrimp
  • Process : harvesting, reception, grading, cleaning, sorting, freezing, 10% compensated glazing, packaging, metal detector, storage

        Storage conditions :
        Maximum storage temperature: – 18° C
        Best before date: 24 months after freezing date

Specifications

GMOs : none
Irradiation : none
Allergens : crustaceans

Microbiological criteria :

  • T.V.C. : 100 000 ge/g
  • Fecal coli : 10 ge/g
  • Coagulase + Staph : 100 ge/g
  • S.R.A. : 10 ge /g
  • Salmonella : absent in 25 g
  • Listeria mono. : absent in 25 g

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