AGO.SET 2014
IX
production that is not able to meet
the needs of the domestic market and
catering. For this reason, we turn to
the other seas of fish, which presents
significant organoleptic differences.
They are the cold seas that give the
best calamari, followed by the products
that come from the seas of temperate
climates. Whatever the origin and the
sea where it was caught, it is good to
know that squid can be found frozen in
block or IQF, in the latter case means
that the product has been frozen on
the ships, then came to earth, thawed
and often cleaned up, only to suffer
freezing piece by piece, in fact the so-
called IQF (Individually Quick Frozen).
The operation is usually done on the
ground, because there are few so-called
“factory ships” equipped to carry out
these operations already in the sea.”
That said, this does not mean that
the frozen product is of lower quality,
because in fact in some species such as
shellfish, especially if large, this step
helps to give a softer after cooking.
“As far as we’re concerned - continues
Sbrugnera - we work with clients in
the area of north-east Italy for years
and we have a strong demand for Thai
or Patagonian squid, a sea colder. The
product comes in good quantities,
already cleaned and in various sizes.
The yield in the pot is basically
the same, whatever the origin, the
difference lies in the fact squid and
more generally the fish caught in warm
seas has a less pronounced flavor and
a delicate sweet trend than that of the
cold seas, which is more savory.”
Which is he increased demand of its
customers? “The squid from Patagonia
already cleaned and cut that comes
from a Spanish supplier: a superior
product and it offers an excellent
quality/price ratio and that many of
our customers are preferring to Thai,
because it is of higher quality.”
PRICE AND QUALITY. Giancarlo
Nati of MitaBC from Roma
company that has over
25 years experience in the market
of frozen Italian and World, with a
constant research and development
in all areas of fishing in the world -
has in its portfolio of squid various
sources (Thailand, Indonesia, India,
Vietnam, China) and type (clean or
not) - explains: “In general, price and
quality go hand in hand. Normally, the
restaurateur chooses clean the squid for
greater speed and ease of use, although
there are some areas of Italy where
you prefer to clean the squid, because
it gives a greater feeling of freshness.
In a ranking of the preferences of the
restaurant ahead of all there are the
Thai calamari, soft and therefore very
popular, followed by those of Patagonia
and Indian ones; to follow the Chinese
ones that are slightly harder than the
previous. The preferred size covers
two sizes in particular: size from 5 per
pound squid, and that 10 per pound.
Typically the caterer buys the frozen
product in the block to -40 ° C (and
maintained at -18 ° C), which presents
a glazing which can oscillate by 20
to 30%, of which a part is made from
water protection, another consists of
the inner moods of the same squid.
The advice: just put them to thaw under
running cold water, the product will not
suffer absolutely and thawing will be
quicker.”
THE PREPARATION AND CLEANING.
The products are of great importance,
as much as its intrinsic quality. Paolo
Cariglino explains, commercial director
of Cariglino Gizzeria (Cz), a company
that deals with import-export not only
of fish, in which it specializes, but also
trade and resell wholesale countless
food: “The squid are among the most
fish sold in restaurants, in particular the
European squid, the Loligo Vulgaris.
Obviously there are various kinds of
products that every restaurateur selects
according to your target audience and
their price range. To experience well
known that, in general, the high-end
restaurant prefers not cleaned squid,
the thickness of the pulp rather high;
the target average restaurant caters
instead to products already cleaned,
which allow the reduction of work-
time. In general, to clean the squid
has a gap around about 35% between
internal cartilaginous bone, entrails,
beak, and eyes. It should be specified
that the cleaning squid on an industrial
scale is not done manually peeling
the squid, but use of additives, which
eliminate the “mantle” and whiten the
meat. Like all food, both are subject to
documentary checks both on a random
basis, to ensure consistency of product,
weight, label, country of origin,
certificate of capture; sample testing
fee instead of the actual chemical and
physical analysis, to verify the presence
of sulfites, heavy metal, proper storage,
