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European and Western Selection-Explore the innovative path of Argentine squid from source to table

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Tuesday, May 21, 2024, 07:00 (GMT + 9)


Argentine squid, also called Argentine shortfin squid, Latin name: Illex argentinus, is a squid that is currently caught in relatively large quantities, and is also a squid product that we are familiar with in China.

According to traditional standards, Argentine squid is generally divided into several specifications: less than 100 grams or less than 150 grams, 100 grams or 150-200 grams, 200-300 grams, 300-400 grams, 400-600 grams, and more than 600 grams. Currently, the catch Argentinian squid is directly frozen on board to maintain its freshness and natural quality to the maximum extent. The quality of squid fishing products is better than that of trawling products because of less damage to the squid body.

Source: WHYSK

The edible part of squid accounts for 80%. It is rich in various nutrients necessary for the human body and has high nutritional value, including internal organs, skin, fins and ink sacs. In the early stage, due to underdeveloped processing technology and backward research methods, squid Scraps are generally disposed of in landfills.

Source: Handout/Argentina's Navy Press Office/AFP / FIS -->

There are currently more than 700 squid fishing boats operating. In 2022, squid production has reached 760,000 tons, with an output value of nearly 9.6 billion yuan (USD 1.33 B). At the same time, China's squid fishing industry has made great progress in many aspects such as international contract fulfillment and standardized management. With the development of domestic and foreign processing industries and technologies, squid processing has gradually become more refined, and squid by-products have been further developed and utilized.

The processing of squid includes simple frozen processing such as single-frozen squid, layer-frozen squid, squid rings, squid flowers, squid slices, squid strips, etc., as well as deep processing, such as shredded squid, smoked squid, squid balls, canned squid, etc. Processed products. It occupies a place in the domestic night market and barbecue market. In this regard, China has also developed emerging fields such as squid skewers, squid sausages and other comprehensive deep processing, as well as squid pre-made dishes.

Source: Sina

At the same time, China is constantly improving the utilization rate of squid "leftovers". The ink, offal, squid eyes, squid skin, and squid cartilage that are discarded on the production line also have a use.

Squid skin is rich in protein and can be made into collagen. Squid viscera can be made into fish feed. Its visceral oil can be made into deep-sea fish oil. Squid protamine can be extracted from squid ink. It can be used as a natural melanin and squid cartilage. Chondroitin can be extracted as biomedicine, and hyaluronic acid HA for medical use can be extracted from squid eyes.

Source: Sohu

In recent years, with the improvement of people's living standards and dietary structure, squid, as a high-protein, low-fat seafood, has provided consumers with more nutritional choices. Argentinian squid is brown to white in color, with brown skin. It tastes chewy, has thick meat and has a good taste. The general body length is 10-20 cm, adult males are 15 cm, and adult females are 13-14 cm. Argentinian squid has the advantages of high protein, low fat and low calories. Because of its crispy texture, chewy texture and good meat quality, it is more suitable for frying and barbecue.

Source: Ouyang Aquatic Products (Translated from the original in Chinese)

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