The three North American food species are the Atlantic shortfin, Atlantic longfin, and the Pacific California (Monterey) squid. The longfin is larger, but all three have similar taste and texture. Giant squid from Mexico and Argentina are usually available as frozen tenderized steaks. Squid caught in U.S. waters often appear in markets frozen, and are then thawed, but they can also be bought fresh. Freezing does not harm squid and may be a benefit, as it tends to soften the sometimes very firm muscle fibers.