Vietnamese squid, scientifically known as *Loligo edulis*, is fished in Vietnam, FAO Area: 71/61. The product, washed immediately after fishing using trawling nets, undergoes quality control, then processing and freezing at -18°. The rings and tentacles of Vietnamese squid are presented raw, cleaned, and pre-cut with skin, therefore they are ready, after thawing, to be used according to consumer preferences.