{"id":3240,"date":"2026-03-24T18:40:26","date_gmt":"2026-03-24T18:40:26","guid":{"rendered":"https:\/\/teal-jaguar-283015.hostingersite.com\/en\/fichas-tecnicas\/aleta-jibia-crudo-congelado\/"},"modified":"2026-04-16T14:09:42","modified_gmt":"2026-04-16T14:09:42","slug":"raw-frozen-squid-tentacles-2","status":"publish","type":"ficha_tecnica","link":"https:\/\/seastarchile.com\/en\/fichas-tecnicas\/raw-frozen-squid-tentacles-2\/","title":{"rendered":"Jumbo Flying Squid Fin Raw Frozen"},"content":{"rendered":"\t\t
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Jumbo Flying Squid Fin Raw Frozen<\/h2>\n

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

\n \n \n \ud83d\udcc4 Download PDF <\/a>\n <\/div>\n <\/div>\n\n \n
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\n \ud83d\udc1f<\/span>\n Product Identification <\/h3>\n
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Product<\/td>Raw frozen squid fin\/wing<\/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 fins\/wings, 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>NO CALIBER<\/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 fin\/wing<\/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.<\/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.<\/td><\/tr>
Parasites<\/td>Absence of visible parasites and their cysts.<\/td><\/tr>
Odor<\/td>Normal, characteristic of the species. No abnormal aromas, 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 of the National Fisheries Service. Process: reception, filleting\/cutting\/washing, racking (10.2-10.5kg), freezing, packing, storage at -25\u00b0C and FIFO dispatch.<\/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>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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4.1. Raw Material Reception<\/strong>
For the processing of raw, skin-on\u00a0Giant Squid Wings<\/strong>, block-frozen,\u00a0Giant Squid<\/strong>\u00a0(Dosidicus gigas<\/em>) is used as raw material. It is initially received following sensory analysis and strict temperature control.<\/p>

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4.2. Filleting, Cutting, and Washing<\/strong>
During this stage, the giant squid is cut, filleted, and separated to obtain sub-products such as\u00a0fillets, nape, tentacles (arms), wings, and reproductive tentacles<\/strong>. These are washed and placed in bins with ice water at a maximum temperature of 10\u00b0C. The wings must be clean and free of any ink stains.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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4.3. Panning and Weighing<\/strong>
Clean wings are weighed and calibrated on scales to reach a target weight between 10.2 and 10.5 kg. Occasionally, to meet the weight specification, the wing is cut into two parts depending on its size. Finally, the wings are placed in stainless steel or PVC trays lined with polyethylene sheeting.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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