In early August, Pacific squid (Todarodes pacificus) migrate to the fishing grounds around Rongcheng. Nurtured in the pure cold waters of 37°N latitude and tempered by the waves during migration, the squid boasts elastic flesh and delicious taste. However, August falls within the Yellow Sea-Bohai Sea fishing moratorium, and if fishermen wait until the moratorium ends, they will miss the optimal squid fishing season. Therefore, since 2021, Shandong Province has opened a special channel for squid fishing, implementing a special squid fishing season during the moratorium. The 15-days squid fishing season yields nearly 5000 kgs of catches daily, delighting Rongcheng fishermen.

High-quality squid products stem from strict source control. Caught squid undergo rigorous screening—only those with plump bodies, fresh flesh, and compliance with quality standards can enter the subsequent processing chain. Source control measures not only ensure the freshness of squid raw materials but also lay a solid foundation for the high quality of subsequent processed squid products.

Our squid processing workshop adopts a carbon dioxide freezing system, introduces a complete set of advanced original Japanese conditioning equipment, a full-streamline processing technology, an automatic packaging system, and is equipped with advanced drying equipment and cold storage. During squid processing, we strictly follow food safety standards, precisely control temperature and humidity, and strictly standardize the processing of squid.

Modern squid processing equipment integrates with workers' skilled handling techniques, jointly performing the "magic" of squid delicacies. During processing, squid are meticulously handled—eviscerated and skinned to ensure every piece is clean and hygienic. Subsequently, according to different product requirements, squid embark on diverse "transformations," becoming uniform squid rings, frozen squid steaks, dried squid products, squid shreds, etc.

In the squid processing workshop, each procedure is carefully designed and optimized. The toughness and deliciousness of squid blend perfectly, making them "star products" in marine cuisine. They are highly popular in the domestic market and exported overseas, becoming a brilliant business card.

Facing consumers' increasingly diverse taste needs, the squid industry has derived various categories. Common types include ready-to-eat snacks like spicy squid tentacles, spicy squid shreds, and wasabi squid slices; pre-made dishes and deep-processed squid products like teppanyaki squid tentacles, squid rings, and squid flowers; as well as dried and frozen products like squid jerky, frozen squid tubes, and squid skewers.

Relying on advanced technology, squid have broken through from the dining table. Raw materials such as squid tissues, organs, and metabolites are developed into high-value-added products widely used in medicine, materials, cosmetics, and other fields. For example:

Squid ink melanin can be made into anti-cancer drugs or health products, with anti-tumor and antioxidant effects.

Collagen extraction is used in skin care products for anti-wrinkle and moisturizing purposes.

Proteases extracted from internal organs are used in amino acid seasoning for processed foods and detergent stain decomposition.

Fluorescent proteins are used for biological fluorescence labeling and cancer cell tracking.

Inspired by squid color-changing mechanisms, develop color-changing intelligent materials for camouflage or intelligent packaging.

Squid biological products achieve high-value utilization of resources through biotechnology, showing significant potential especially in medicine, materials, and environmental protection. In the future, they will expand toward precision medicine and intelligent materials, promoting the sustainable development of marine resources.

Rongcheng has become an important national squid distribution center and the largest squid processing base in China and even Asia. The squid industry is embracing the world with a brand-new attitude. From source control to modern processing, from strict standards to innovative flavors, countless details constitute the texture of the squid industry—it is not just a cold industrial chain but a livelihood landscape woven by countless people with professionalism and passion. When we savor the sweet and fresh taste of squid at the dining table, we should perhaps remember: behind every bite of deliciousness, there are days and nights of hard work on the deep blue sea.

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