Squid
Also known as：Japanese flying squid
Todarodes pacificus
- Origin
- Zhoushan, Sea of Japan
- Season
- Jun–Oct
- Appearance
- A tapered slender body with 10 arms and reddish-brown skin that shifts color rapidly with light. Market squid is mostly iced or frozen; flesh firm and springy.
Content compiled by the Xian Mancang team
Introduction
品种介绍Squid is the highest-volume cephalopod; Zhoushan and the Sea of Japan are main origins. Thick, springy, savory — a high-frequency seafood of late-night barbecue stalls and family tables.
Live squid is highly stress-prone and dies out of water; distribution is mainly iced and vessel-frozen, with frozen supply stable year-round.
Holding Environment
暂养环境Xian Mancang holding advisor: temperature, salinity, water quality and density references per species — feel free to exchange holding experience.
Squid dies immediately out of water and is distributed iced; no live holding. Store iced at 0–4°C under crushed ice, best 2–3 days.
Vessel-frozen squid keeps 6+ months at -18°C; flavor drops slightly after thawing. Parameters above are reference values — adjust to water quality and season.
Economic Value
经济价值High output at friendly prices makes squid a core iced/frozen wholesale category. Late-night dining (grilled and teppanyaki squid) keeps demand strong; large whole squid and separated 'squid bodies' price higher.
Culinary & Commercial Use
烹饪与商业用途A late-night staple: teppanyaki squid and grilled squid tentacles dusted with cumin-chili — smoky and springy; homes stir-fry squid with celery for a quick dish.
Foodservice: barbecue, hotpot and home-style stir-fries; dried squid and squid jerky are classic snacks with steady domestic and export demand.
Buying Guide
选购指南Iced squid: glossy bright reddish-brown skin, clear eyes, flesh that springs back. Frozen: watch ice coating; mushy or sticky flesh after thawing means skip.
Market Reference
规格行情Reference price: iced 15–35 CNY/jin by size; tentacles and bodies 10–20 CNY/jin. Slight rises in the summer-autumn late-night season; supply otherwise ample.
Squid · FAQs
How do I pick the freshest Squid?
Iced squid: glossy bright reddish-brown skin, clear eyes, flesh that springs back. Frozen: watch ice coating; mushy or sticky flesh after thawing means skip.
What are the live-holding requirements for Squid?
Squid dies immediately out of water and is distributed iced; no live holding. Store iced at 0–4°C under crushed ice, best 2–3 days.
What is the current market price of Squid?
Reference price: iced 15–35 CNY/jin by size; tentacles and bodies 10–20 CNY/jin. Slight rises in the summer-autumn late-night season; supply otherwise ample.
How do I cook Squid? What methods work best?
A late-night staple: teppanyaki squid and grilled squid tentacles dusted with cumin-chili — smoky and springy; homes stir-fry squid with celery for a quick dish.
Squid · For stock availability and holding consultation, contact us