Dried Seasoned Black Squid

Dried seafood continues to dominate global markets because of its long shelf life, concentrated flavor, and high nutritional value. Among these products, Dried Black Squid, Moisture 20–22%, stands out as one of Vietnam’s most sought-after dried delicacies. Exported across Asia, Europe, and the Middle East, it offers unbeatable taste, texture, and versatility. This guide explores everything importers, distributors, and processors need to know about this premium seafood product.

Processing Video (by Baseafood Enty Pham)

Introduction to Dried Black Squid, Moisture 20–22%

Dried Black Squid, Moisture 20–22%, is widely appreciated for its chewy texture, rich umami flavor, and high protein content. Through traditional drying techniques, the squid goes through a natural dehydration process that enhances its taste while preserving its shelf life. With the perfect moisture balance, this product is ideal for grilling, snacking, and cooking in various cuisines.

What Is Dried Black Squid?

Dried Black Squid is produced by removing water from fresh squid to achieve the desired texture and intensity of flavor. The drying method significantly impacts product quality, ensuring a sweet aroma and firm chewiness. The moderate moisture content (20–22%) keeps the squid flexible and prevents brittleness, making it perfect for both retail and food service industries.

Global Names & Scientific Classification

Dried Black Squid is known by multiple names across different regions:

• Vietnamese:Mực xà khô
• Chinese:干黑鱿鱼
• Korean:건조 오징어
• Latin Name:Sthenoteuthis oualaniensis

These names reflect the widespread recognition of this product and its strong presence in Asian cuisines.

Product Specifications & Quality Breakdown

Vietnam remains one of the most reputable producers of high-quality dried squid. Here are the exact specifications for Dried Black Squid, Moisture 20–22%:

Moisture Level 20–22% 

A moisture level of 20–22% is considered optimal because:

• The squid remains soft and chewy.
• It avoids becoming overly dry or brittle.
• It enhances flavor and aroma.
• It ensures longer shelf life without spoilage.

This moisture level is highly preferred in Korea, China, and Japan.

Available Size Grades

Size grading ensures consistent quality and ease of packaging. Available sizes include:

• 10–25 g
• 25–50 g
• 50–100 g
• 100–150 g

Larger sizes are typically favored by restaurants, while smaller sizes are popular for snacks and retail packs.

Packaging Details

The product is packed in: 10 kg/carton (CTN)

This bulk packaging is ideal for wholesalers, importers, and food-processing facilities looking for efficient storage and transportation.

Origin & Harvesting Practices in Vietnam

Vietnam is known globally for its sustainable and traditional seafood-processing practices. The country’s coastal regions offer abundant harvests of Sthenoteuthis oualaniensis, making it a strategic location for dried squid production.

Traditional Drying Methods

Vietnamese processors use two main methods:

• Sun-drying: Gives the squid a natural aroma and rich color
• Machine drying: Ensures hygiene, consistency, and rapid processing

Both methods maintain flavor while meeting international export standards.

Why Vietnam Is a Leading Exporter

Vietnam dominates this market due to:

• Abundant natural squid resources
• Skilled processing workers
• Modern factories with HACCP, ISO, and BRC certifications
• Competitive prices for global buyers

This combination ensures consistent quality and strong supply capability.

Nutritional & Culinary Benefits

Nutritional Profile

Dried Black Squid is exceptionally nutrient-dense. Each piece contains:

• High protein for muscle growth
• Essential minerals like zinc, iron, magnesium
• Low fat content for healthy snacking
• Rich amino acids for natural umami flavor

It’s a favorite among athletes, travelers, and snack lovers.

Common Culinary Uses

This product is used in many dishes, such as:

• Charcoal-grilled dried squid (famous Asian street food)
• Korean stir-fried dried squid (ojingeo bokkeum)
• Chinese shredded squid snacks
• Vietnamese grilled squid with chili
• Topped on noodle dishes, porridge, or soups

Its intense aroma makes it a popular snack and ingredient.

International Market Demand

Dried Black Squid, Moisture 20–22%, has strong demand across:

• China – for hotpot and snack applications
• Korea – for grilling and restaurant dishes
• Japan – for snacks and seasoning
• Taiwan – for dried seafood stores
• EU markets – for Asian supermarkets

The product’s long shelf life and strong flavor make it valuable for export markets that value preserved seafood.

Storage, Handling & Shelf Life

To maintain maximum quality:

• Store in a cool, dry place
• Keep away from direct sunlight
• Use airtight packaging
• Refrigerate after opening
• For best quality, consume within 12–24 months

Maintaining moisture levels is crucial to avoid excessive hardness.

Buying Guide for Importers & Distributors

When sourcing dried squid from Vietnam, consider the following:

Quality Indicators

• Uniform dark color
• Slight flexibility (not overly brittle)
• Clean surface, no mold
• Fresh aroma—no sour smell
• Correct size grading

High-quality dried squid feels firm but folds without cracking.

Pricing Factors

• Prices depend on:
• Size grade
• Catch season
• Moisture content
• Drying method
• Market demand
• Exchange rates

Larger pieces typically command higher prices.

Frequently Asked Questions (FAQs)

1. What is the moisture level of premium dried black squid?

The standard moisture level is 20–22%, ensuring softness and excellent flavor.

2. What species is used for this product?

The species is Sthenoteuthis oualaniensis.

3. What sizes are available?

Sizes range from 10–25 g up to 100–150 g.

4. How should dried squid be stored?

Keep it in a cool, dry place and refrigerate after opening.

5. What is the product’s origin?

It is harvested and processed in Vietnam.

6. What is this product commonly used for?

Grilling, snacking, shredding, stir-frying, and adding to soups.

How to Cook Dried Black Squid (Moisture 20–22%)

Chinese Style 

• For a Chinese-inspired dish using the dried black squid, you can prepare it in the following way:
• Soak the dried black squid pieces for about 10–15 minutes in cool water to rehydrate lightly and remove excess salt or sand.
• Pat dry with paper towels, then slice or score the flesh so it absorbs marinades easily.
• Marinate with a mixture of light soy sauce, a little sugar, chopped garlic, a splash of Shaoxing wine, and a pinch of white pepper.
• Heat a wok or frying pan on high heat, add a little oil, and stir-fry the squid pieces quickly for around 2–3 minutes until they turn opaque and fragrant.
• Add chopped peppers, spring onions, and a drizzle of sesame oil, toss everything together, then serve immediately with steamed rice or use as a side dish. 

Korean Style 

• Korean cuisine uses dried squid in variety of side dishes (banchan) and stir-fries. Here’s a popular way:
• Cut the dried squid into thin strips or bite-sized pieces. If very dry, soak for 5–10 minutes to soften slightly, then drain well.
• Prepare sauce: mix gochugaru (Korean red chili flakes), soy sauce, sugar or corn syrup, sesame oil, minced garlic, and a little cooking wine or mirim.
• Heat a pan with sesame oil, add the squid strips and stir-fry briefly until the edges curl and the aroma releases.
• Pour in the sauce mixture, stir quickly for about 1-2 minutes until the squid is well coated and glossy. Sprinkle toasted sesame seeds and chopped scallion on top.
• Serve as a side dish with rice, or use it as a snack with beer (anju)
   

Dried Black Squid, Moisture 20–22%, remains one of Vietnam’s most valuable dried seafood exports thanks to its rich flavor, perfect texture, and exceptional versatility. Whether used in restaurants, snack manufacturing, or retail markets, its consistent quality and strong demand make it a top choice for importers worldwide. Backed by Vietnam’s expertise in seafood processing, this product continues to be a staple in the global dried seafood industry.