{"id":3242,"date":"2026-03-24T18:40:26","date_gmt":"2026-03-24T18:40:26","guid":{"rendered":"https:\/\/teal-jaguar-283015.hostingersite.com\/en\/fichas-tecnicas\/tentaculos-jibia-crudo-congelado\/"},"modified":"2026-04-16T14:07:40","modified_gmt":"2026-04-16T14:07:40","slug":"raw-frozen-squid-tentacles","status":"publish","type":"ficha_tecnica","link":"https:\/\/seastarchile.com\/en\/fichas-tecnicas\/raw-frozen-squid-tentacles\/","title":{"rendered":"Jumbo Flying Squid Tentacles Raw Frozen"},"content":{"rendered":"\t\t
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Jumbo Flying Squid Tentacles Raw Frozen<\/h2>\n

Dosidicus gigas<\/em><\/p>\n SS-JIB-TEN-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 tentacles<\/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 tentacles\/arms, with skin, without beak, without nails, without reproductive, frozen in block, no glazing<\/td><\/tr>
Net Weight<\/td>10kg frozen block (20kg net: 2x10kg)<\/td><\/tr>
Caliber (g)<\/td>0,5-1kg \/ 1-2kg \/ 2-3kg \/ 3-UP kg<\/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 tentacles<\/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%, 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. Freezing in plate tunnel (max 3.5h) or static with forced air (max 18h). Storage at -25\u00b0C. FIFO dispatch in 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>\n

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Processing Description<\/h3>\n

4.1. Raw Material Reception<\/strong>
For the processing of raw, skin-on giant squid fillets, block-frozen,\u00a0Giant Squid<\/strong>\u00a0(Dosidicus gigas<\/em>) is used as raw material. Upon arrival, it undergoes sensory analysis and strict temperature control.<\/p>\n

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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 (fins), and reproductive tentacles<\/strong>. These are washed and placed in bins with ice water at a maximum temperature of 10\u00b0C. Fillets 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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