Species: Giant Squid (Dosidicus gigas)
Format: Giant Squid cooked fillet outside skinless, and inner skinless
Cooked time: 10 – 12 min
Heating process: Direct steam
Cooking temperature: 95-98 °C
Cooled: ice and water mix
Drainage time: 1 Hour
Water content: Under 78 %
Packing: Product wrapped in plastic film and packed in 20 Kg sacks.
Stocking conditions: Freezer tunnel to reach at least -20°C inside the product.