1. SQUID
  • Squid Whole clean Tube – gutted, skinless or on
  • Squid ring – Tube gutted, skinless or on. Cut tube become ring 1.5cm to 5cm/ring length or
  • Squid Tube – gutted, skinless, remove tentacles
  • Squid Ring & Tentacles – Tube gutted, skinless or on, tentacles remove eyes, teeth. Cut tube become ring 1.5cm to 2.5cm/ring length or customer’s request
  • Squid Tentacles – remove eyes, teeth, neck on or off
  • Squid fillet – Tentacles clean eyes, mouth, open Tentacles, tube skinless, gutted, open tube. Keep attach tentacles with tube
  • Squid Slice – sushi grade with size 5gr, 6gr, 7gr, 8gr, 9gr, 10gr/tray
  • Squid Slice Heated ( Roasted) – sushi grade with size 5gr, 6gr, 7gr, 8gr, 9gr, 10gr/tray
  • Squid Noodles ( Somen)
  1. CUTTLEFISH
  • Cuttlefish whole cleaned
  • + Baby Cuttlefish : 10/20/40/60up (pcs/kg)
  • + Big Cuttlefish: 100/200/300/500/800/up (gr/pc)
  • Cuttlefish Matsukasa – Raw or blanched
  • Cuttlefish Slice – sashimi grade
  • Cuttlefish Noodles ( Somen)
  1. OCTOPUS ( Single Skin & Double Skin)
  • Octopus Whole Cleanned – Gutted, Teeth, eyes and organ removed
  • Octopus Cut – Gutted, Teeth and eyes, organ removed. Blanched, cut body and leg
  • Cut Poulp Squid ( Madza)