Frozen Squid Species — Ten Species, Four Oceans

Loligo Gahi — the Patagonian squid — is without question one of the most prized frozen squid species in the world. Fished in the cold, clean waters of the South Atlantic — principally around the Falkland Islands and the Patagonian shelf — Loligo Gahi produces a squid of exceptional quality: firm white flesh, sweet delicate flavour, thin clean skin and a beautifully proportioned mantle that yields perfectly shaped tubes, rings and baby squid.

In European markets — particularly Spain, Italy and Portugal — Loligo Gahi commands premium prices and is the reference species for quality frozen squid. Discerning buyers in the foodservice and retail sectors specifically request Loligo Gahi by name, knowing that it represents the finest quality available in the frozen squid trade.

The Falkland Islands squid fishery is one of the best managed in the world, with strict quotas, seasonal controls and comprehensive monitoring ensuring the long-term sustainability of the stock. Fishing takes place primarily in two seasons — the first quarter and the third quarter of the year — with vessels operating under Falkland Islands fishing licences in some of the cleanest and most productive ocean waters on earth.

First Squid sources Loligo Gahi directly from licensed fishing vessels and approved processing plants in the Falkland Islands and Patagonia. Available as whole round, whole cleaned, tubes, rings, baby squid and tentacles. IQF or block frozen. Full traceability from catch to cold store.

Dosidicus Gigas — the Humboldt squid, also known as the jumbo squid — is the giant of the commercial squid world. Found in the Humboldt Current of the eastern Pacific Ocean, primarily off the coasts of Peru and Chile, Dosidicus Gigas can reach a mantle length of 60 centimetres and a weight of over 50 kilograms, producing yields of squid flesh that no other species can match.

The sheer size of Dosidicus Gigas makes it the species of choice for squid steaks, squid fillets, flower cut and large-format tubes. Its firm, dense, bright white flesh has excellent cooking properties — it grills well, absorbs marinades readily and holds its texture through industrial processing. Food manufacturers across Europe, Asia and North America use Dosidicus Gigas as a raw material for marinated squid products, smoked squid, squid jerky and a wide range of value-added seafood products.

Peru is the world's largest source of Dosidicus Gigas, with a vast artisanal and industrial fishery operating year-round in the Peruvian EEZ. Chile is a secondary but significant source. Processing facilities in both countries produce a full range of Dosidicus Gigas products to international standards, with EU, FDA and other export approvals.

Todarodes Pacificus — the Japanese flying squid — is the dominant commercial squid species of the North Pacific, and the most consumed squid in Japan and South Korea. This species is deeply embedded in Japanese food culture — it is the squid of ika sashimi, dried surume, grilled yaki-ika and countless traditional Japanese preparations that have been consumed for centuries.

The fishery for Todarodes Pacificus operates across the North Pacific, with major fishing grounds in the Sea of Japan, the East China Sea and the waters around the Japanese archipelago. Japan, China and South Korea are the primary fishing and processing nations, with enormous volumes processed and traded annually.

Frozen Todarodes Pacificus is available in a full range of cuts — whole round, whole cleaned, tubes and tentacles — and is processed to the exacting quality standards demanded by Japanese and Korean buyers. First Squid sources Todarodes Pacificus from approved Japanese and Chinese processing facilities in Japan and China.

Sepioteuthis Lessoniana — the bigfin reef squid — is one of the most commercially important squid species in Southeast Asia and the Indo-Pacific. Found in the warm coastal waters from the Red Sea and East Africa across to Japan and Australia, this species is widely fished and consumed throughout its range.

Bigfin reef squid has a distinctive broad fin that runs almost the full length of its mantle — hence its common name — and produces a squid of moderate size with tender, flavourful flesh. It is consumed across Southeast Asia in a wide range of preparations, and is increasingly traded internationally in frozen form from major processing centres in Vietnam, Thailand, India and China.

First Squid sources frozen Sepioteuthis Lessoniana from approved processing facilities in Vietnam and China, where it is available as whole round, whole cleaned and tubes.

Uroteuthis Duvaucelii — the Indian squid — is the dominant commercial squid species of the Indian Ocean and the Arabian Sea, fished extensively by India, Pakistan, Sri Lanka, Oman and other Indian Ocean nations. It is the most widely consumed squid species across South Asia and the Middle East, where it is a staple of both household and foodservice consumption.

Indian squid is a medium-sized species with soft, flavourful flesh and a relatively thin skin. It is processed and traded in large volumes from Indian and Pakistani processing facilities, typically as whole round, whole cleaned and tubes. Its price positioning — more accessible than Loligo species but consistent in quality — makes it an important species for buyers supplying mass-market retail and foodservice channels in the Middle East, Africa and South Asia.