|
Arrow
Squid
NOTOTODARUS
GOULDI
BACKGROUND
INFORMATION
| • |
White,
dense, firm flesh and regarded as a mollusc. |
| • |
Delicate shell-fish flavour, making squid very popular in culinary
circles. |
| • |
Caught
in large volumes in depths of 50 - 300 metres. |
| • |
Methods
of catching by jigging and trawling. Main season February to
May. |
| • |
Bulk
of the main catch is sea frozen and transhipped direct to international
market. |
PACKAGING/PRODUCT SPECIFICATIONS
| |
Whole
Squid Sea Frozen |
| |
Squid
Tubes skinned |
| |
H
& G Sea Frozen |
| |
Heads
& Tails Sea Frozen |
| |
IQF
Shore Processed. |
| |
Squid
Rings/Plain/Crumbed Frozen. |
| |
Large assorted added value specifications. |
|
•
|
Graded |
|
| |
Whole |
Tubes |
| |
150
- 250g |
U-5
(less than 5kg) |
| |
250
- 500g |
U-10
(less than 10kg) |
| |
500g+ |
U-20
(less than 20kg) |
STORAGE,
HANDLING & DEFROST RECOMMENDATIONS
| • |
Chilled
Products |
| |
Keep
well chilled OC (32F). Product received fresh must be processed
into tube immediately and well iced. Squid fresh does not have
a prolonged shelf life and should be processed, eaten or frozen
quickly. |
| • |
Frozen
Products |
| |
Best
stored at -18C (0F) in supplied strapped cartons to avoid freezer
burn/dehydrarion. Recommend cooking from frozen to completely
thawed state to retain succulence and texture. |
NUTRITIONAL
INFORMATION
| • |
(Per
100 gm raw fillets - approximate) |
| |
Protein |
19.5
g |
| |
Energy |
98
Kcal (411 kj) |
| |
Sodium |
295
mg |
| |
Fat |
1.5
g |
| |
Cholesterol |
173
mg |
|
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