WR Indian Squid


Indian Squid is a Cephalopod species with 2 fins, 6 arms and 2 tentacles. It is rich in terms of species varieties. If they are catched carefully, their shelf life becomes longer. If it is thawed a couple of times when it is frozen, it is affected a little and elasticity is not changed. It is catched by hook, purse seine and trawl.

Fresh squid has whiffet and thin skin. It can be found in the market as whole fresh, whole frozen, tube, ring, tentacles, beefs, ink, value added and stuffed. Especially Loligo species is often consumed in America.

Product Description

Product name Denizer Deep Frozen WR Indian Squid 12 kg
Latin name Loligo duvauceli
External barcode U3: 8680539203022
3-6: 8680539203008
6-10: 8680539203046
Internal barcode -
Size U3 , 3-6, 6-10  /    Size before glazing     /   Size after glazing
Product description
After catching, squid is graded as whole, placed to plates with water and freezed immediately. After freezing, the product is packed in 2 kg individual pack.
Freezing type BQF (Block Quick Freezer)
Packing type 6x2 kg / 3x4 kg individual pack
Ingredients WR squid (80%), water (20%)
Production type Farmed  /   Catch    (FAO : 51 )    /   Value added
Origin India
Units per package

U3: 36 pcs/12 kg
3-6: 60 pcs/12 kg
6-10: 110 PCS/12 kg
Glazing rate 20%
Product type WR squid
Broken pieces Max 2-3 pcs / 12 kg
Appearence Red skin, specific appearence
Smell Specific smell
Taste Specific, not bitter or sour, natural taste
Texture Strict, not dry
Average weight U3: 330 g / 3-6: 180 g / 6-10: 100 g
Shelf life After production date, first 24 months
Additives No chemical
Outer package Original printing microwave corrugated cardboard box (PAP)(28x39x18 cm)
Inner package PE individual bag
Packing criteria

The total migration value of components of plastic substances and materials to foodstuff,  per square decimeter surface area of substance or material can not be more than 10 mgs. This value is defined as the limit of total migration of plastic substance and materials (mg/dm2).
Storage conditions
Should transport and storage at min -18°C. Transportation should be without contamination and complete with no break of cold chain.

Nutrition facts

Energy (kcal/100 g) 92
Fat (g/100 g) 1,38
Protein (g/100 g) 15,58
Cholesterol (mg/100g) 233
Na (mg/100g) 44
Carbonhydrate (mg/100g) 3,08
Vit A (%/100 g) 1
Vit C (%/100 g) 8
Ca (%/100 g) 3
Fe (%/100 g) 4
Omega 3 (g/100 g) 0,642

Chemical Parameters

Hg (mg/kg) 0,5
Cd (mg/kg) 1
Pb (mg/kg wet weight) 1
Total max dioxins (pg/g wet weight) 3,5
Total max dioxins and dioxin like PCBs (pg/g wet weight) 6,5
Total PCB28, PCB52, PCB101, PCB138, PCB153 and PCB180 (ng/g wet weight) 75


Microbiological Parameters

Histamin (mg/kg) 100-200
Salmonella spp(g-ml) -
Listeria monocytogenes (g-ml) -

Legal Criteria

GKGM Regulation on water intended for human consumption
GKGM Regulation on microbiological criteria
GKGM Regulation on contaminants
GKGM Regulation on labelling
GKGM Regulation on packaging waste control
GKGM Statement of plastic materials in contact with foodstuffs
Turkish Food Codex Regulation

Determination of Net Weight

For packages up to 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.01 oz. (0.28 g).
For packages over 5 pounds (2.27 kg), use scale of adequate capacity with sensitivity of 0.025 oz. (0-71 g).
Set scale on firm support and level. Adjust 0 load indicator or rest point and check sensitivity. Remove package from low temperature storage, remove frost and ice from outside of package, and weigh immediately (W). Open package; remove contents, including any product particles and frost crystals. Air-dry empty package at room temperature and weigh (E). Weight of contents=W-E.
*Acc to AOAC offical method 963.26 net contents of frozen food containers-unglazed foods


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