ABSTRACT
Depending upon season and trip length, the Japanese recommend a 1:3 ratio for a three-day summer trip and a 3:l ratio for a three-day winter trip. In any case, harvesters and processors should be aware of the marketing requirements associated with iced squid. For a product which is to be processed into rings, strips, or skinless tubes, properly handled squid has been shown to be readily acceptable regardless of surface discoloration and slight physical damage. For whole, fresh product, damaged, stained, or discolored squid should be culled.
