1. Product Overview

• Origin：
  • Todarodes pacificus (Pacific flying squid): Mainly distributed in the Northwestern Pacific Ocean, with core origins including Japan (Hokkaido, Honshu), South Korea (Busan), China (Liaoning, Shandong, Zhejiang coastal areas), and Russia (Far East coastal areas).
  • Illex argentinus (Argentine shortfin squid): Primarily found in the Southwest Atlantic Ocean, mainly produced by Argentina, Uruguay, and China (distant-water fishing fleets operating in the South Atlantic).
  • Dosidicus gigas (Humboldt squid): Inhabits the Eastern Pacific Ocean, with main origins including Peru, Chile, Mexico, and Ecuador.
• Processed Products
  • Frozen whole squid: Whole frozen Todarodes pacificus (gutted/ungutted), whole frozen Illex argentinus (butterfly cut), whole frozen Dosidicus gigas (head-off, tail-off).
  • Squid parts: Frozen squid tubes (skin-on/skin-off), frozen squid rings, frozen squid tentacles, frozen squid fillets.
  • Value-added products: Breaded squid rings, fried squid sticks, seasoned squid slices, canned squid (in oil/in water).

2. All About Squid

2.1 Background

2.2 Main Producer Countries

• Todarodes pacificus: China (accounts for 40% of global output), Japan (25%), South Korea (15%), Russia (10%), and others (10%).
• Illex argentinus: Argentina (35%), China (distant-water fishing, 30%), Uruguay (15%), Spain (10%), and others (10%).
• Dosidicus gigas: Peru (45%), Chile (30%), Mexico (10%), Ecuador (8%), and others (7%).

2.3 Habitat and Biology

• Distribution Range
  • Todarodes pacificus: Inhabits the Northwestern Pacific (latitude 30°N – 60°N), including the Sea of Japan, East China Sea, Yellow Sea, and Bering Sea. It migrates seasonally—moving northward in spring-summer to feed and southward in autumn-winter to spawn.
  • Illex argentinus: Distributed in the Southwest Atlantic (latitude 20°S – 55°S), mainly in the continental shelf and slope waters of Argentina and Uruguay, with spawning grounds concentrated in the waters off Buenos Aires.
  • Dosidicus gigas: Found in the Eastern Pacific (latitude 40°N – 40°S), from the Gulf of California (Mexico) to the coast of Chile, preferring deep waters (200-1000 meters) with high oxygen content.
• Common Names
  • Todarodes pacificus: Pacific flying squid (English), “Surume” (Japanese), “Jinke” (Chinese).
  • Illex argentinus: Argentine shortfin squid (English), “Calamar argentino” (Spanish), “Argentijnse kalmar” (Dutch).
  • Dosidicus gigas: Humboldt squid (English), “Calamar gigante” (Spanish), “Giant squid” (common name, distinct from the true giant squid Architeuthis).
• Morphological Characteristics
  • Todarodes pacificus: Body length 20-40 cm, mantle (body) cylindrical, back dark brown with light gray spots, 8 short arms and 2 long tentacles (with suction cups on the inner side). The mantle accounts for 60-70% of the total length, and adult weight is 0.3-1.0 kg.
  • Illex argentinus: Body length 15-30 cm, mantle short and thick, back light purple with dark stripes, tentacles shorter than Todarodes pacificus, adult weight 0.2-0.5 kg.
  • Dosidicus gigas: The largest of the three, body length up to 100 cm, mantle thick and muscular, back dark red (turns white after death), tentacles strong with sharp suction cups, adult weight 5-20 kg (maximum up to 50 kg).
• Diet

  All three are carnivorous, feeding on small fish (herring, sardine), krill, and other small cephalopods. Dosidicus gigas is highly predatory, even preying on small sharks and fish schools.

• Growth and Reproduction
  • Todarodes pacificus: Short life cycle (1-2 years), sexual maturity at 8-10 months. Spawning occurs from November to March, with females laying 50,000-100,000 eggs in clusters in shallow waters (50-200 meters). Eggs hatch into larvae after 10-15 days.
  • Illex argentinus: Life cycle 1 year, sexual maturity at 6-8 months. Spawning peaks from March to May, with eggs laid in deep waters (200-500 meters), hatching period 8-12 days.
  • Dosidicus gigas: Life cycle 1-2 years, sexual maturity at 12-15 months. Spawning occurs year-round (peaking in summer), with females laying over 1 million eggs, hatching into larvae after 5-7 days.
• Environmental Adaptability
  • Todarodes pacificus: Tolerates water temperatures of 5-20°C, prefers salinity 32-35‰, and can dive to depths of 0-1000 meters.
  • Illex argentinus: Suitable water temperature 8-18°C, salinity 33-36‰, mainly inhabits depths of 100-800 meters.
  • Dosidicus gigas: Adapts to water temperatures of 10-25°C, salinity 30-35‰, and is capable of vertical migration (rising to shallow waters at night to feed, diving to deep waters during the day).

2.4 Industry Development in Recent Years

• Production Situation

  Global production of the three squid species showed fluctuations from 2020 to 2024. In 2020, affected by the COVID-19 pandemic (reduced fishing vessel operations), global output was about 3.2 million tonnes (Todarodes pacificus 1.2 million tonnes, Illex argentinus 1.0 million tonnes, Dosidicus gigas 1.0 million tonnes). In 2021-2022, with the recovery of the fishing industry, output increased to 3.8 million tonnes. In 2023, due to El Niño (abnormal water temperatures), output decreased to 3.5 million tonnes. In 2024, fishing grounds recovered, and output rebounded to 3.9 million tonnes.

  China is the largest producer of Todarodes pacificus (480,000 tonnes in 2024) and Illex argentinus (300,000 tonnes via distant-water fishing); Peru leads in Dosidicus gigas production (1.76 million tonnes in 2024).

• Market Supply and Demand

  Global demand for squid has grown steadily in recent years: on one hand, squid is rich in protein and low in fat, favored by health-conscious consumers; on the other hand, the popularity of Japanese cuisine (sushi, sashimi) and fast food (fried squid rings) has expanded its application scenarios.

  However, supply is affected by fishing quotas and climate. For example, in 2023, Argentina reduced Illex argentinus fishing quotas by 20% due to stock depletion, leading to tight supply in the European market and a 12% price increase.

  Producers also face cost pressures: fuel prices for fishing vessels have risen by 15-20% in the past three years, and labor costs for processing plants have increased by 8-10%, compressing profit margins.

3. Species Characteristics: Todarodes, Illex, Gigas

3.1 Todarodes pacificus (Pacific Flying Squid)

• Scientific and Common Names

  Scientific name: Todarodes pacificus; other scientific names: Ommastrephes pacificus.
  Common names: Pacific flying squid, Surume squid; Japanese name: Surume; Chinese name: Jinke.

• Biological Characteristics

  Mantle cylindrical, back dark brown with light gray irregular spots, 8 arms (each with 2 rows of suction cups) and 2 long tentacles (with 4 rows of suction cups). Adult body length 20-40 cm, weight 0.3-1.0 kg.

  Life cycle 1-2 years, sexual maturity at 8-10 months. Tolerates water temperatures 5-20°C, can dive to 0-1000 meters. Meat is tender and white, with low fat content, suitable for sashimi, freezing, and processing into squid rings.

3.2 Illex argentinus (Argentine Shortfin Squid)

• Scientific and Common Names

  Scientific name: Illex argentinus; other scientific names: Illex coindetii argentinus.
  Common names: Argentine shortfin squid, Argentine squid; Spanish name: Calamar argentino; Chinese name: Agen ting.

• Biological Characteristics

  Mantle short and thick (length 15-30 cm), back light purple with dark longitudinal stripes, tentacles shorter than Todarodes pacificus (suction cups with sharp teeth). Adult weight 0.2-0.5 kg.

  Life cycle 1 year, sexual maturity at 6-8 months. Suitable water temperature 8-18°C, mainly inhabits 100-800 meters. Meat is firm, with a slightly sweet taste, ideal for frying, grilling, and canning.

3.3 Dosidicus gigas (Humboldt Squid)

• Scientific and Common Names

  Scientific name: Dosidicus gigas; other scientific names: Ommastrephes gigas.
  Common names: Humboldt squid, Giant squid (commercial name); Spanish name: Calamar gigante; Chinese name: Hongzhu.

• Biological Characteristics

  The largest of the three, mantle thick and muscular (body length up to 100 cm), back dark red (fades to white after death), tentacles strong with large suction cups (equipped with horny rings). Adult weight 5-20 kg (maximum 50 kg).

  Life cycle 1-2 years, sexual maturity at 12-15 months. Adapts to water temperatures 10-25°C, capable of vertical migration. Meat is rich in protein, with a chewy texture, suitable for processing into squid tubes, seasoned squid, and frozen products.

4. Fishing and Processing Techniques

4.1 Fishing (Main Method for All Three Squid Species)

• Fishing Season
  • Todarodes pacificus: December-March (spawning season, main catch period) and June-September (feeding season), with peaks in January-February and July-August.
  • Illex argentinus: March-July (southern hemisphere autumn-winter), with the highest catch volume in April-May.
  • Dosidicus gigas: May-October (Peruvian coastal summer-autumn), with peaks in July-August.
• Fishing Tools and Methods
  • Light-attracting squid jiggers: The most common method—using strong lights (LED or metal halide lamps) to attract squid to the water surface, then using jigs (with hooks) to catch them. Suitable for Todarodes pacificus and Illex argentinus, with high catch efficiency.
  • Mid-water trawls: Used for Dosidicus gigas (deep-water habitat), with large nets to capture squid schools in mid-water (200-800 meters).
  • Purse seines: Occasionally used for Illex argentinus in shallow waters, suitable for large-scale school catches.
• Fishing Quota Management

  Major producing countries have strict quota systems: Argentina formulates Illex argentinus quotas based on annual stock assessments by the National Institute for Fisheries Research; Peru sets Dosidicus gigas quotas to avoid overfishing; China manages distant-water squid fishing through “distant-water fishing vessel permits” to ensure compliance with local policies.

4.2 Processing

• Main Processing Products
  • Frozen whole squid: Whole squid (gutted/ungutted) quick-frozen at -35°C, suitable for retail and catering.
  • Squid parts: Tubes (skin-on/skin-off), rings (2-3 cm in diameter), tentacles (trimmed), fillets (thinly sliced), mainly used in fast food and food processing.
  • Value-added products: Breaded squid rings (coated with breadcrumbs), fried squid sticks (mixed with seasonings), seasoned squid slices (marinated with soy sauce/spices), canned squid (in oil/in water), popular in convenience stores and supermarkets.
• Processing Flow (Taking Frozen Squid Tubes as Example)

1. Raw material receiving: Check fresh squid for freshness (no peculiar smell, intact mantle) and size.
2. Cleaning and evisceration: Remove head, tentacles, and internal organs (ink sac, beak), rinse with clean water.
3. Peeling: Remove the outer skin of the mantle (mechanical peeling or manual peeling) to obtain white squid tubes.
4. Trimming: Cut off uneven edges, remove residual bones and membranes.
5. Grading: Classify by size (e.g., 50-100 g/tube, 100-150 g/tube).
6. Quick-freezing: Freeze in a -35°C tunnel for 1-2 hours (center temperature ≤ -18°C).
7. Glazing: Coat with a thin ice layer (glazing rate 5-8%) to prevent oxidation.
8. Packaging: Pack in plastic bags/cartons, label with product name, specification, and production date.
9. Storage: Store in a -18°C cold storage.

• Quality Control Standards
  • Raw material: Fresh squid must have a freshness index (TVB-N) ≤ 20 mg/100g, no heavy metal residues (mercury ≤ 0.5 mg/kg, lead ≤ 0.1 mg/kg).
  • Processing hygiene: Workshops must meet GMP standards; equipment/tools are disinfected daily; employees wear sterile work clothes.
  • Finished products: Frozen squid tubes must be intact, no thawing, water content ≤ 85%; value-added products must comply with importing countries’ seasoning standards (e.g., sodium ≤ 600 mg/100g for EU markets).

5. Market and Trade

5.1 Export Destinations

• Asia: Japan (main market for Todarodes pacificus, used for sashimi), China (mainland and Hong Kong), South Korea, Thailand (used in Thai cuisine).
• Europe: Spain (largest market for Illex argentinus, used for paella), Italy, France, Germany (prefer frozen squid rings).
• North America: USA (fast food chains use breaded squid rings), Canada, Mexico.
• South America: Brazil, Argentina (domestic consumption of Illex argentinus), Peru (local sales of Dosidicus gigas).
• Oceania: Australia, New Zealand (retail of frozen whole squid).

5.2 Trade Data (2021-2024)

• Export Volume and Value

  In 2024, global export volume of the three squid species was about 1.8 million tonnes, with an export value of USD 4.5 billion. Among them:

  • Todarodes pacificus: 650,000 tonnes, USD 1.56 billion (average price USD 2.4/kg).
  • Illex argentinus: 550,000 tonnes, USD 1.43 billion (average price USD 2.6/kg).
  • Dosidicus gigas: 600,000 tonnes, USD 1.51 billion (average price USD 2.5/kg).

    From 2021 to 2024, annual export volume growth was 4-6%, and export value growth was 7-9%, driven by rising global demand and product premiumization.

• Main Import Markets
  • Japan: Imported 220,000 tonnes of Todarodes pacificus in 2024 (34% of global Todarodes exports), mainly used for sushi and sashimi.
  • USA: Imported 180,000 tonnes of squid products (10% of global exports), with breaded squid rings accounting for 60% of imports.
  • Spain: Imported 150,000 tonnes of Illex argentinus in 2024 (27% of global Illex exports), used in traditional dishes like paella.

5.3 Trade Challenges

• Logistical Risks: Squid products require cold chain transportation. In the past two years, container shortages and rising ocean freight (up 15-20%) have increased transportation costs; customs clearance delays in some countries (e.g., Brazil, Russia) affect product freshness.
• Policy Barriers: The EU has strict testing standards for squid (e.g., heavy metals, microbiology), with testing costs accounting for 5-8% of product value; Argentina and Peru occasionally impose temporary fishing bans, disrupting supply chains.
• Market Competition: Squid faces competition from other seafood (shrimp, tilapia) and plant-based alternatives. Some consumers choose cheaper shrimp products due to higher squid prices.

6. Quality Safety and Certification

6.1 Government Supervision

• Fishing Regulation: Producers must obtain fishing permits (e.g., China’s “Distant-Water Fishing Vessel Certificate”, Argentina’s “Fisheries Operation Permit”) and report catch data monthly to avoid overfishing.
• Product Testing: Major producing countries (China, Japan, Peru) conduct regular tests on squid products—testing items include heavy metals (mercury, lead), antibiotics (no residues allowed), and microbiology (total bacterial count ≤ 10^5 CFU/g).
• Processing Plant Supervision: Processing plants must meet national food safety standards (e.g., China’s GB 10136-2015《Safety Standard for Canned and Frozen Aquatic Products》, EU’s EC No. 853/2004) and undergo annual inspections.

6.2 Enterprise Quality Control

• Raw Material Inspection: Enterprises inspect fresh squid for freshness, size, and damage—rejecting squid with peculiar smells or incomplete mantles.
• Processing Control: Strictly control processing temperature (quick-freezing ≤ -35°C, storage ≤ -18°C) and time (processing cycle ≤ 24 hours from catch to freezing) to ensure product quality.
• Finished Product Sampling: Sample of each batch of products for sensory (appearance, taste), physical-chemical (water content, fat content), and safety (heavy metals, residues) tests-qualified products are allowed to be shipped.

6.3 Certification Standards

• Domestic Standards: China’s SC (Food Production License), Japan’s JAS (Japanese Agricultural Standard), Peru’s INDECOPI (National Institute for the Defense of Competition and Protection of Intellectual Property) certification.
• International Standards: Global Aquaculture Alliance (GAA) Best Aquaculture Practice (BAP) certification (for processed products), Aquaculture Stewardship Council (ASC) certification (for sustainable fishing), Safe Quality Food (SQF) certification, ISO 9001 (quality management system), ISO 14001 (environmental management system).

7. Nutritional Value

8. Sustainable Development and Social Impact

8.1 Sustainable Fishing

• Quota Management: Major producing countries set scientific quotas based on stock assessments (e.g., Argentina uses the “Maximum Sustainable Yield” model to determine Illex argentinus quotas) to avoid overfishing.
• Eco-friendly Fishing Tools: Promote low-bycatch squid jiggers (equipped with escape devices for small fish) to reduce bycatch of non-target species (e.g., dolphins, sea turtles).
• Habitat Protection: Prohibit fishing in spawning grounds (e.g., Japan bans Todarodes pacificus fishing in the Sea of Japan spawning grounds from November to December) to protect larvae.

8.2 Social Impact

• Employment Promotion: The squid industry provides millions of jobs globally-China’s distant-water squid fishing fleet employs over 50,000 people; Peru’s squid processing industry provides 30,000 jobs (mainly for coastal residents).
• Community Development: In coastal areas of Argentina, Peru, and China, the squid industry drives the development of supporting industries (cold storage, logistics, catering). For example, China’s Zhoushan (a major squid processing base) has built over 50 cold storage facilities and 20 logistics companies around the squid industry.
• Cultural Inheritance: In Japan and South Korea, squid fishing is part of traditional culture-Japanese “Surume Festival” and South Korean “Busan Squid Festival” attract tourists, promoting cultural dissemination and local economic development.