Patagonian Squid Rings IQF: the ideal raw material for frying in the Swiss food service
The Patagonian Squid Rings (Doryteuthis gahi, formerly Loligo gahi) are a frozen seafood product designed for restaurants, pizzerias, canteens and caterers that need a consistent, ready-to-use raw material with high yield. The squid is caught in fishing area FAO 41 (Southwest Atlantic), carefully cleaned, freed of inedible parts and cut into rings of uniform size. IQF freezing (Individually Quick Frozen) freezes each ring separately, so you can take only the quantity you need from the pack without thawing the whole block.
For the food service this means zero waste in the kitchen, precise portioning and a quality that stays identical from the first to the last piece in the carton. Each carton contains 5 packs, a practical format for both large kitchens and venues with medium turnover. LAPA distributes the product throughout Switzerland while maintaining an unbroken cold chain.
Product characteristics
- Species: Patagonian squid, Doryteuthis gahi (synonym Loligo gahi).
- Fishing area: FAO 41, Southwest Atlantic.
- Commercial origin: Spain (processing and packaging).
- Processing: cleaned and cut into regular-sized rings, ready to cook.
- Freezing: IQF, rings separated one by one for flexible dosing.
- Format: carton of 5 packs.
- Intended use: B2B food service (catering, pizzeria, canteens).
Uses in the kitchen: from frying to the grill
The squid ring is one of the most versatile seafood cuts. The most requested preparation remains frying: dredged in flour or a light batter and plunged into oil at 180 °C, the rings deliver the classic crispy "fried calamari", crunchy outside and tender inside, perfect for mixed fish platters and seafood starters. Thanks to the uniform cut, cooking is fast and even, usually 2-3 minutes.
- Frying: flour or batter, oil at 180 °C, 2-3 minutes until golden.
- Grill and plancha: rings drained and dried, high heat for a few minutes with oil, garlic and parsley.
- Sauces and pasta: pan-tossed to dress spaghetti, seafood risotto and soups.
- Seafood salads and marinades: blanched for a few minutes, cooled and dressed cold.
For best results avoid long cooking: squid is either cooked quickly (a few minutes) or stewed for a long time; intermediate cooking times make it tough.
Thawing, storage and cold chain
The quality of the frozen seafood product depends on respecting the cold chain. Store the rings at -18 °C until use. To thaw correctly, transfer the required quantity to the refrigerator at 0-4 °C for a few hours, never at room temperature; alternatively, for frying, many chefs cook the rings while still partly frozen after a quick drying. The thawed product must not be refrozen and should be used within 24 hours. Always dry the rings well before cooking to avoid splatter and achieve better browning.
Why choose it for your venue
Consistent raw material, cleaning already done, free portioning thanks to IQF and a species — the Patagonian squid — valued for its firm texture and delicate flavour. It is the rational choice for a reliable seafood dish at controlled food cost, without the cleaning time of fresh product. LAPA delivers throughout Switzerland with refrigerated logistics to Zurich, Geneva, Lugano and Basel and all the main regions of the country, guaranteeing an unbroken cold chain from the warehouse to your kitchen.
