Fully vs. Traditionally Cleaned Squid
Do you know if your squid is traditionally cleaned or fully cleaned?
In the squid industry, we generally talk about cleaned squid as falling into two categories: “traditionally cleaned” and “fully cleaned.”
The head, guts, skin, and “quill” (the backbone) of the squid are removed in both traditionally cleaned and fully cleaned squid.
“Traditionally cleaned” squid means that though the head, guts, and quill are all removed from the squid, that the “wings” (or “fins”) of the squid have not been removed.
Here is an image of a traditionally cleaned squid (see the wings attached at the point of the tube on the left-hand side):
“Fully cleaned” squid means that the squid’s wings have been removed in addition to its head, guts, and quill. Once a squid is fully cleaned, all that remains are its tentacles and its tube (or calamari rings that the tube has been cut into).
Here is an image of a fully cleaned squid (see that the wings have been removed from the tube on the right-hand side).
While squid wings are edible, chefs are not able to make calamari rings from the wings. The wings are generally about 12-15% of the yield of traditionally cleaned squid. So, if you’re purchasing calamari with the intention of making rings out of the product and you’re buying squid that’s been traditionally cleaned, part of what you’re paying for are wings–unusable product, in other words.
A chef who is buying a traditionally cleaned product and isn’t using the wings can get a higher yield by switching to one of Town Dock’s fully cleaned products. Town Dock’s Classic, Green, and RI USA are fully cleaned (optimal for those who are making rings from the product as there’s no yield loss from the wings).
These lines may be something that your customers would be interested in. For more information, please contact your sales person directly or call our main number at 401-789-2200.