Seafood

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.

Discoloration

A soft, slimy, or mushy mantle indicates enzymatic breakdown or bacterial action, often from poor chilling, leading to a poor eating experience.

Soft or mushy texture

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.

Ammonia odor

Sold to retailers and foodservice for preparation and sale as fresh seafood

Fresh consumption

Used by chefs for dishes such as grilled, sautéed, or boiled squid and cuttlefish

Restaurant and catering

Supplied to processors that freeze or further prepare the seafood for retail

Further processing into frozen or value‑added products

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.

Skin and flesh appearance

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.

Mantle firmness

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.

Odor

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.

Eyes and tentacles condition

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.

Expanded polystyrene (EPS) boxes with ice

Used for cleaned or portioned products, this packaging extends shelf life by removing air and reducing oxidation, often for retail or food service convenience.

Vacuum-sealed plastic pouches

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.

Reusable plastic crates with ice

Fresh squid and cuttlefish

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.

Histamine formation

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.

Temperature abuse during transit

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.

Parasitic infection

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.

Month	Exports	Imports
Dec 2024	$2.3M	$7.1K
Nov 2024	$2.1M	Not reported
Oct 2024	$2.3M	Not reported
Sep 2024	$2.2M	Not reported
Aug 2024	$2.2M	Not reported
Jul 2024	$2.3M	$8K
Jun 2024	$2.4M	$11K
May 2024	$3M	$26.1K
Apr 2024	$2.6M	$10K
Mar 2024	$2.4M	$50.2K
Feb 2024	$2.4M	$22.1K
Jan 2024	$2.5M	$55.2K

China Fresh Squid and Cuttlefish Exports and Imports

Monthly Trade Values