Frozen Squid, Feature : Fresh

Frozen Squids

The yield of edible parts of squid is 60–80% of the total weight. 

However, the structure of the muscles is different, being composed of several layers of fibres running transversally to each other and covered with several sheets of connective tissue. 

A characteristic feature of squid proteins is a high proteinase activity and high solubility of the myofibrillar proteins during exhaustive extraction with water. 

Squid has a very mild and subtle taste, almost sweet. The meat is white in color and is firm, yet tender if cooked properly

The Squid we sell come in several sizes and variations. The product offered here has 5 to 8 inch long cleaned tubes (body) with wings.