How To Buy Squid For A Hospitality Operation

[ebbie1]

Does anyone have information regarding procuring squid for a restaurant or any other type of commercial food operation? I'm doing a buyer's guide project for a food purchasing class and I'm having a lot problems locating info. Any information or any suggestions on where to find information on for example, market specifications like grading, common processed forms squid are sold in, common types of packaging would be most helpful.

[glen]

hi ebbie, which country are you located in?



in in australia, you could try starting here:



[url="http://www.seafood.net.au/"]http://www.seafood.net.au/[/url]

[ebbie1]

[quote name='glen' post='14560' date='Apr 26 2009, 09:09 AM']hi ebbie, which country are you located in?



in in australia, you could try starting here:



[url="http://www.seafood.net.au/"]http://www.seafood.net.au/[/url][/quote]





I live in the united states. I feel like my questions are pretty broad so maybe to narrow it down a little bit, I'm trying to focus on specs of california market fish or loligo opulescence from that region.

[ru 12 mug]

ebbie

if you were in Australia I could help you to no end as I worked in seafood whole sale as a rep and as a pro fisherman too.

sorry

ru 12 mug

[glen]

A few places to get started:



[url="http://www.squidfish.net/forums/index.php?showtopic=690"]http://www.squidfish.net/forums/index.php?showtopic=690[/url]

[url="http://ca-seafood.ucdavis.edu/squid/squidcol.htm"]http://ca-seafood.ucdavis.edu/squid/squidcol.htm[/url] (seems very relevant and good pics)

[url="http://www.fao.org/wairdocs/tan/x5948E/x5948e01.htm#Processing"]http://www.fao.org/wairdocs/tan/x5948E/x59....htm#Processing[/url]

[url="http://www.squidfish.net/forums/index.php?showtopic=410"]http://www.squidfish.net/forums/index.php?showtopic=410[/url]

[url="http://www.dfg.ca.gov/marine/msfmp/pdfs/section1_chap2.pdf"]http://www.dfg.ca.gov/marine/msfmp/pdfs/section1_chap2.pdf[/url]

[glen]

Market squid is an important international commodity with the majority of the export product being frozen and shipped to China, Japan, and Europe for human consumption. In 2006, 46 percent of the catch landed was exported for a value of $28.8 million. Domestically, market squid is canned or used fresh for human consumption, and is increasingly used live and frozen as bait by recreational fishermen.

[url="http://www.dfg.ca.gov/marine/status/report2006/squid.pdf"]http://www.dfg.ca.gov/marine/status/report2006/squid.pdf[/url]

[glen]

[url="http://www.dfg.ca.gov/marine/status/ca_market_squid.pdf"]http://www.dfg.ca.gov/marine/status/ca_market_squid.pdf[/url]

[glen]

Here are some squid suppliers in California.



[url="http://ca-seafood.ucdavis.edu/csc_org/producer/byname.htm"]http://ca-seafood.ucdavis.edu/csc_org/producer/byname.htm[/url]

[Nautilusly]

you are doing all the search for him, glen <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt='' />

ebbie1 you gonna have to reference or at least acknowledge glen in your project now <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/zorro.gif' class='bbc_emoticon' alt='' />

[glen]

hahaha i think i misread the question so i had a second go at it <img src='http://www.squidfish.net/forums/public/style_emoticons/<#EMO_DIR#>/smile.gif' class='bbc_emoticon' alt=':boat:' />