{"id":3239,"date":"2026-03-24T18:40:25","date_gmt":"2026-03-24T18:40:25","guid":{"rendered":"https:\/\/teal-jaguar-283015.hostingersite.com\/en\/fichas-tecnicas\/filete-jibia-crudo-congelado\/"},"modified":"2026-04-16T14:04:55","modified_gmt":"2026-04-16T14:04:55","slug":"raw-frozen-squid-fillet","status":"publish","type":"ficha_tecnica","link":"https:\/\/seastarchile.com\/en\/fichas-tecnicas\/raw-frozen-squid-fillet\/","title":{"rendered":"Jumbo Flying Squid Fillet Raw Frozen"},"content":{"rendered":"\t\t
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Jumbo Flying Squid Fillet Raw Frozen<\/h2>\n

Dosidicus gigas<\/em><\/p>\n SS-JIB-FIL-001<\/span>\n <\/div>\n <\/div>\n \n

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\n \ud83d\udc1f<\/span>\n Product Identification <\/h3>\n
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Product<\/td>Raw frozen squid fillet<\/td><\/tr>
Species<\/td>Jumbo flying squid \/ Humboldt squid<\/td><\/tr>
Scientific Name<\/td>Dosidicus gigas<\/td><\/tr>
Processing Type<\/td>Raw and frozen in block<\/td><\/tr>
Presentation<\/td>Raw squid fillet, with skin, with cartilage, frozen in block, no glazing<\/td><\/tr>
Net Weight<\/td>10kg frozen block (20kg net: 2x10kg)<\/td><\/tr>
Caliber (g)<\/td>CALIBER OF SIN<\/td><\/tr>
Packaging<\/td>Block of 10kg wrapped in blue polyethylene film and placed in polyethylene bag of 20kg net (2x10kg)<\/td><\/tr>
Target Market<\/td>Markets with and without sanitary certification through quality assurance program (PAC)<\/td><\/tr>
End Use<\/td>Human consumption<\/td><\/tr> <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n\n \n
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\n \ud83c\udff7\ufe0f<\/span>\n Label Information <\/h3>\n
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Trade Name<\/td>Raw frozen squid fillet<\/td><\/tr>
Scientific Name<\/td>Dosidicus gigas<\/td><\/tr>
Shelf Life<\/td>24 months<\/td><\/tr>
Authorization No.<\/td>4265<\/td><\/tr>
Origin<\/td>CHILE<\/td><\/tr>
Storage Conditions<\/td>-18 \u00b0C<\/td><\/tr>
Recommendations<\/td>Keep frozen at -18\u00b0C. Once thawed do not refreeze. Consume cooked. Plant storage: -25\u00b0C.<\/td><\/tr> <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n\n \n
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\n \ud83d\udc41\ufe0f<\/span>\n Sensory Examination <\/h3>\n
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Parameter<\/th>\n Standard<\/th>\n <\/tr>\n <\/thead>\n
Species<\/td>Humboldt squid (Dosidicus gigas)<\/td><\/tr>
Presentation<\/td>Corresponds to that declared by the exporter and must include all aspects indicated (e.g.: bones, skin, cut type, packaging type, etc.).<\/td><\/tr>
Appearance<\/td>The product is well preserved, with normal appearance. No dehydration in more than 10% of the surface, no foreign matter or gelatinous alterations affecting more than 5% by weight of the sample.<\/td><\/tr>
Parasites<\/td>Absence of visible parasites and their cysts.<\/td><\/tr>
Odor<\/td>Normal, characteristic of the species and presentation. No abnormal aromas, signs of decomposition or rancidity.<\/td><\/tr>
Color<\/td>Natural, typical of the species.<\/td><\/tr>
Texture<\/td>Turgid, firm and tender, typical of the species.<\/td><\/tr> <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n\n \n
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\n \ud83d\udd2c<\/span>\n Microbiology <\/h3>\n
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Test<\/th>\n Limit<\/th>\n <\/tr>\n <\/thead>\n
Total Count (g)<\/td>5×10\u2075 (m) \/ 10\u2076 (M) \u2014 n:5 c:2<\/td><\/tr>
Escherichia coli (NMP\/g)<\/td>100 (m) \/ 500 (M) \u2014 n:10 c:2<\/td><\/tr>
Salmonella (25 g)<\/td>Ausencia \u2014 n:5 c:0<\/td><\/tr>
S. Aureus (ufc\/g)<\/td>100 (m) \/ 500 (M) \u2014 n:10 c:2<\/td><\/tr>
Listeria monocytogenes (ufc\/g)<\/td>100 \u2014 n:5 c:0<\/td><\/tr> <\/tbody>\n <\/table>\n <\/div>\n <\/div>\n\n \n
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\n \u2697\ufe0f<\/span>\n Chemical Parameters <\/h3>\n
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Parameter<\/th>\n Limit<\/th>\n <\/tr>\n <\/thead>\n
NBVT (mg N\/100g)<\/td>30<\/td><\/tr>
Lead – Pb (mg\/kg)<\/td>2<\/td><\/tr>
Mercury – Hg (mg\/kg)<\/td>0,5<\/td><\/tr> <\/tbody>\n <\/table>\n <\/div>\n \n
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\n \ud83d\udcdd<\/span>\n Additives & Notes <\/h3>\n
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\n \u2705 THIS PRODUCT DOES NOT CONTAIN ADDITIVES <\/div>\n
\n Additional Notes:<\/strong>\n

The product complies for export with standards required by the Innocuousness and Certification Manual of the National Fisheries Service and the Food Sanitary Regulation. Process: Reception \u2192 Filleting, cutting and washing \u2192 Racking \u2192 Freezing (plate tunnel max 3.5h or static max 36h) \u2192 Packing \u2192 Storage (-25\u00b0C) \u2192 Dispatch (FIFO, refrigerated trucks).<\/p>\n <\/div>\n

\n Certifications:<\/strong>\n
\n HACCP<\/span>\n PAC<\/span>\n Sernapesca<\/span>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\n <\/div>\n <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Processing Description<\/h3>

4.1. Raw Material Reception<\/h4>

For the processing of raw, skin-on giant squid fillets, block frozen, Giant Squid<\/strong> (Dosidicus gigas<\/em>) is used as raw material. Upon arrival, it undergoes sensory analysis and temperature control.<\/p>

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4.2. Filleting, Cutting, and Washing<\/h4>

In this stage, the giant squid is cut, filleted, and separated to obtain sub-products such as fillets, nape, tentacles (arms\/ramal), wings (fins), and reproductive tentacles<\/strong>. These are washed and placed in bins with water and ice at a maximum temperature of 10\u00b0C. Fillets must be clean and free of any squid ink stains.<\/p>

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