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The lobster, squid and French fries division includes three specialised business units (SBUs), which share similar attributes in processing and marketing, and where synergies in administration make management more effective and the businesses more profitable. The division is internationally respected as a reliable producer and exporter of prime quality live and frozen South African rock lobster and frozen squid product. It produces and markets value-added potato products through Lamberts Bay Foods.
Species: Loligo reynaudi (South African squid)
Oceana conducts its squid operations through its subsidiary, Calamari Fishing Proprietary Limited (Calamari Fishing), based in Port Elizabeth.
South African squid is characterised by an elongated mantle with fins, which are rhomboidal in shape and longer than broad. The arms are short, tentacles are long, the clubs are expanded and club suckers are greatly enlarged.
Five of Calamari Fishing's vessels have converted their on-board sea freezing processors to IQF standard (individual quick frozen) for squid. Shortly after being caught, individual squid are placed on a tray to be blast frozen to -30 °C. On arrival at the port the landings are graded, glazed and boxed, ready for distribution to market. Instead of the alternative practice of freezing landings into blocks of conjoined fish, the IQF process results in a high-quality product which lends itself to managed use by retailers and consumers.
A fleet of five freezer vessels catch and sea-freeze Loligo reynaudi (South African squid). These vessels are fitted with sophisticated temperature analysing equipment, sonar plotters, on-board processing, packing and blast freezing equipment.
The squid are caught by hand-line jig method between Cape Town and Durban, mainly in the Eastern Cape (FAO47) and immediately blast frozen at sea.
The product is then landed to an HACCP-accredited factory at Port Elizabeth on South Africa’s East Coast to be boxed and sold to Europe and Japan.
Italy; Spain; Portugal; Greece; Japan
End November to mid-October
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