Wild-caught squid frozen whole, with the tube, tentacles and fins all intact. The flesh is pale and glossy with a tight, springy bite that survives high heat, so it works as well flash-fried as it does simmered in a hot pot.

Origin & Sourcing

Ocean-caught and frozen immediately after landing to hold the natural sweetness of the mantle. Cleaned of innards before freezing to cut prep time at home.

Specifications

• Pack size: 2 kg, vacuum-sealed
• Form: whole, tube and tentacles complete
• State: raw, frozen
• Size: uniform grade for even cooking

Condition & Storage

Store at -18 °C or colder. Thaw in cold water while sealed or overnight in the refrigerator, then peel the outer skin and rinse the cavity. Do not refreeze after thawing.

Shelf Life & Delivery

Best within 9 months at -18 °C; cook within 2 days of thawing. Shipped frozen with gel ice packs and arrives firm.

How to Cook

• Blanch: 40–60 seconds in boiling water, then shock in ice water for a crisp salad.
• Stir-fry: score the tube, sear in a very hot wok for 2–3 minutes.
• Grill: brush with oil, 3–4 minutes a side until the edges curl.

Allergens

Contains molluscs. Packed in a facility that also handles fish and crustaceans.