The influence of processing and fishing methods on the quality of squid

Jul 17, 2025

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The processing method of squid directly affects the quality of the final product. If freshly caught squid is frozen at ultra-low temperatures, it can retain the elasticity of the meat to the greatest extent. The tiny ice crystals formed by this rapid freezing method will not Pierce the cell walls, and the texture after thawing is close to that of a fresh and live state. However, the traditional freezing method often leads to the breakage of muscle fibers, making the meat tender. Although the salting process can extend the shelf life, it will change the original sweet and fresh flavor of the squid, making it more suitable for cooking methods that require a rich and salty flavor.

The way squid is caught also has an impact on its quality. As a mainstream fishing method, light encircling nets take advantage of the phototaxis of squids for trapping. This approach is highly efficient but prone to causing stress responses in squids. Although manual fishing is time-consuming and laborious, it can ensure that the squid remains vigorous when it is loaded onto the ship. This processing method is most favored by the high-end market. Although trawling has a high yield, during the process of reeling in the net, it is inevitable that squids will squeeze and collide with each other, affecting the integrity of their appearance.

The various options from fishing to processing all have a significant impact on the quality of squid. Choosing squid with different treatments based on different needs is the best option. When making a purchase, consumers can initially judge the quality of the processing technology by simple methods such as observing the integrity of the squid skin and smelling the odor. With the advancement of preservation technology, today's frozen squid products are getting closer and closer to their natural flavor.