Fresh Squid and Cuttlefish
Fresh squid and cuttlefish are molluscs harvested alive and sold in a live, fresh or chilled state. They may be supplied with or without their shells.
Prices, specifications and international trade for fresh squid and cuttlefish under HS 030742.
Fresh Squid and Cuttlefish Price
Published reference · Jul 1, 2026
Fresh squid and cuttlefish is quoted in USD/t at ESP. Historical customs values may differ from the headline reference.
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Spain led reported fresh squid and cuttlefish exports in 2025, at $102M.
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Fresh squid and cuttlefish grading factors include Skin and flesh appearance, Mantle firmness, and Odor.
Grading Factors
Quality assessment for fresh squid and cuttlefish considers Skin and flesh appearance, Mantle firmness, and Odor.
- Skin and flesh appearance
The skin should be intact, glossy, and free from discoloration or bruising, indicating careful handling and freshness. Damaged skin can accelerate spoilage and affect the visual appeal for buyers.
- Mantle firmness
The mantle (body) should be firm and spring back when pressed, a sign of freshness and proper chilling. Soft or mushy flesh suggests poor handling or age, leading to a less desirable texture.
- Odor
Fresh squid and cuttlefish should have a clean, mild scent of the sea, not fishy or ammoniacal. A strong odor indicates bacterial growth or improper storage, making it unsuitable for the fresh market.
- Eyes and tentacles condition
Eyes should be clear and full, and tentacles should be intact and firm, not slimy or broken. These parts are key indicators of overall freshness and are often used in presentations, so their condition matters.
Common Defects
Recorded defects for fresh squid and cuttlefish include Discoloration, Soft or mushy texture, and Ammonia odor.
- Discoloration
Reddish or brownish patches on the skin or flesh can result from oxidation or temperature abuse, making the product less appealing and signaling reduced freshness.
- Soft or mushy texture
A soft, slimy, or mushy mantle indicates enzymatic breakdown or bacterial action, often from poor chilling, leading to a poor eating experience.
- Ammonia odor
A distinct ammonia smell develops as the animal's natural compounds break down, a clear sign of age or temperature abuse, making the product unfit for fresh consumption.
Fresh Squid and Cuttlefish Facts and HS Code
Fresh squid and cuttlefish belongs to seafood within protein and dairy. Its customs classification covers HS 030742.
Fresh Squid and Cuttlefish HS Code
| Also known as | calamari, inkfish |
|---|---|
| Product type | Raw |
| Form | Fresh |
| Position in the chain | Primary |
| Category | Seafood — Protein and dairy |
| HS codes | 030742 |
| HS6 description | Molluscs; cuttle fish and squid, whether in shell or not, live, fresh or chilled |
| Quoted in | USD/t |
| Reference location | ESP |
Production & Handling
Fresh squid and cuttlefish storage guidance: Store fresh squid and cuttlefish at temperatures just above freezing, ideally on ice or in a refrigerator, to maintain quality. The key is to keep the product cold and moist, as temperature abuse accelerates bacterial growth and enzymatic breakdown, leading to spoilage and off-flavors.
Production and Storage
| Perishability | High |
|---|---|
| Temperature regime | Chilled |
| Storage conditions | Store fresh squid and cuttlefish at temperatures just above freezing, ideally on ice or in a refrigerator, to maintain quality. The key is to keep the product cold and moist, as temperature abuse accelerates bacterial growth and enzymatic breakdown, leading to spoilage and off-flavors. |
| Production methods | Wild capture, Aquaculture |
| Processing steps |
|
Packaging
Typical fresh squid and cuttlefish packaging includes Expanded polystyrene (EPS) boxes with ice, Vacuum-sealed plastic pouches, and Reusable plastic crates with ice.
- Expanded polystyrene (EPS) boxes with ice
Common for wholesale distribution, these insulated boxes keep the product chilled with flake or gel ice, maintaining temperature during short-haul transport to retailers or food service.
- Vacuum-sealed plastic pouches
Used for cleaned or portioned products, this packaging extends shelf life by removing air and reducing oxidation, often for retail or food service convenience.
- Reusable plastic crates with ice
Preferred for local or regional distribution where the crates are returned, these allow for good airflow and drainage, keeping the product dry and cold during transit.
Uses & Risks
Fresh squid and cuttlefish is used in Fresh consumption, Restaurant and catering, and Further processing into frozen or value‑added products.
End Uses
- Fresh consumption
Sold to retailers and foodservice for preparation and sale as fresh seafood
- Restaurant and catering
Used by chefs for dishes such as grilled, sautéed, or boiled squid and cuttlefish
- Further processing into frozen or value‑added products
Supplied to processors that freeze or further prepare the seafood for retail
Uses and Related Commodities
| Downstream industries | Seafood retail, Food service (restaurants, catering), Seafood processing (further processing into value-added products) |
|---|
Sourcing risks
| Risk | Mitigation |
|---|---|
Histamine formation Food safetyHigh If not kept consistently chilled, bacteria on the flesh can convert histidine to histamine, causing scombroid poisoning. This risk is elevated in fresh, unfrozen product due to its high perishability. | Maintain the cold chain from capture to sale, and ensure rapid chilling immediately after harvest. Monitor temperature during transport and storage, and reject lots with any temperature abuse history. |
Temperature abuse during transit LogisticsHigh Fresh product is highly sensitive to temperature fluctuations, which can accelerate spoilage, leading to a short shelf life and potential rejection. Delays or equipment failures in the cold chain are a major risk. | Use insulated packaging with sufficient ice or gel packs, choose expedited shipping, and work with logistics partners experienced in handling fresh seafood. Include temperature indicators in the packaging to monitor conditions. |
Parasitic infection DiseaseMedium Fresh squid and cuttlefish can harbor parasites like nematodes, which are a concern when consumed raw or undercooked. This is a natural risk in wild-caught product. | Source from reputable suppliers who follow good practices, and for raw consumption, ensure the product has been frozen to a safe temperature to kill parasites, even though it is sold fresh. |
Fresh Squid and Cuttlefish Questions
- What exactly is covered by the term “Fresh squid and cuttlefish”?
- It refers to live molluscs – cuttle fish and squid – that are sold fresh or chilled, with or without their shells.
- How should fresh squid and cuttlefish be stored to maintain quality?
- They should be kept chilled at temperatures close to 0 °C throughout handling and transport, preserving their live condition and freshness.
- Can fresh squid and cuttlefish be supplied with the shell intact?
- Yes, the commodity may be delivered either with the shell on or removed, depending on buyer specifications, while remaining fresh or chilled.