We will continue to spread this growing awareness and work with our many industry partners to improve the sustainability of all seafood, which we believe is the ideal protein of choice to feed an ever growing world population. There is a growing global awareness for the need to assure the sustainability of farmed and wild caught seafood and because of this all around the world positive changes are rapidly occurring at all levels of the seafood supply chain.
DESCRIPTION FOR SQUEED SALAD UPDATE
These assessments are only a single snapshot in time and because of this, we will continue to assess and update the critical sustainability needs associated with our supply sources and issue updates to the Go Blue! Seafood Sustainability Spectrum® as needed. This allowed us to establish the starting position for each of our seafood items along our progressive Go Blue! Seafood Sustainability Spectrum®. We created the sustainability assessments for each of our seafood items in order to reveal the existing and potential environmental impacts and risks that are associated with producing them for human consumption. Sea Port believes that, in aggregate, choosing from a diverse variety of seafood is better for sustaining the world’s seafood resources and that our Squid Salad entrée should be a part of this variety. This increased availability of data will allow for fishery management schemes to be establish or improved upon to assure the sustainability of the squid fishery. In doing so, Sea Port hopes to encourage the squid fishery to collect additional critical catch and resource data where none currently exist. Sea Port is requiring that their suppliers provide fishing vessel identification (when available), catch methodology, and catch area information. Improvements in the amount and types of data collected are needed in order to accurately establish fisheries trends and further develop stock assessment models specific to Humboldt squid. Management of the resource is inadequate in many major squid fisheries and Humboldt squid is particularly difficult to manage due to its multi-jurisdictional range and unknown life cycle. Jigging for Humboldt squid is highly selective and therefore reduces bycatch and damage to the physical marine ecosystem.īecause population fluctuations seem to be closely tied with environmental factors, year to year squid biomass is difficult to accurately predict. They spend their days nearly a half a mile under the water and rise to the surface to feed at night at which time they are jig caught by fishermen. The Humboldt squid, Dosidicus gigas that is sourced primarily from Peru for use in Sea Port’s Squid Salads is especially hard to manage because they appear very sporadically all the way from the southern tip of South America to Alaska. In many cases, effective management of squid fisheries is lacking. The short life span and unpredictable nature of factors such as egg survival and the influence of environmental conditions make it difficult to assess squid populations using conventional stock assessment methods. *Click here for an explanation of our Sustainability Spectrumīecause most squid species have relatively short life spans and grow to reproductive age quickly, their populations are thought to be somewhat resilient to moderate levels of fishing pressure. It can stand alone as a healthy side dish or be added to soups, other salads, and casseroles. Our Seasoned squid salad is very nutritious and tasty. The refrigerated shelf life is 3-5 days when held under the proper refrigerated temperature range of 35 to 40☏. Upon thawing, the squid salad is ready to eat. Important Instructions for Seasoned Squid Salad (Teriyaki Ika) Complete thawing is generally accomplished within 24-48 hours. Once the vacuum seal has been broken the bag can remain in the tub while the product thaws under refrigeration between 35 and 40☏ (1.7 to 4 degrees C). They recommend that you break the vacuum bag’s seal to eliminate this risk and then proceed with the proper thawing.
The FDA requires that you never thaw vacuumed packed seafood in the refrigerator due to the fact that the anaerobic (airless) environment may allow for the growth of the bacteria Clostridium botulinum that could cause botulism food poisoning. The vacuumed bag seal must first be broken before thawing can commence.
Our squid salad comes vacuumed sealed in a bag that has been placed inside of a tub. Thawing Seasoned Squid Salad (Teriyaki Ika)
Seasoned squid salad should be stored frozen at or below 0☏ (-18☌) and then thawed properly when ready eat.
Handling Instructions for Seasoned Squid Salad (Teriyaki Ika)
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