Squid mantle scored in a fine cross-hatch, which is what makes it curl into a flower the moment it meets heat and hold sauce on every cut.

What It Is

Squid mantle (Loligo species), skinned, trimmed into neat rectangles and scored on the inside face in a diamond cross-hatch that stops just short of the outer skin.

Where It Comes From

Wild-caught in the north-west Pacific and prepared at the plant within a day of landing. The scoring is done by hand on a chilled line, then the pieces are frozen flat so the cut pattern is not crushed in transit.

Specifications

State on Arrival

Raw and frozen. The scoring is delicate, so handle the pieces with a spoon rather than a fork while frozen.

Storage and Thawing

Keep at -18 C or colder and use straight from frozen for hot pot and stir-fry. For other cooking, thaw in the refrigerator for 4 to 6 hours. Do not refreeze after thawing.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Ships frozen with dry ice in insulated liners and arrives hard.

How to Cook It

Twenty seconds of heat is all these need, and the curl tells you when they are done.

• Blanched drop into boiling water for 20 to 30 seconds, until each piece curls, then drain at once.
• Stir-fried sear in a hot wok for 30 seconds, add celery or pepper and a splash of shaoxing, and serve.
• Hot pot swirl in the broth for 15 seconds and lift out.
• Salad blanch, chill in iced water, then dress with lime, fish sauce, chilli and herbs.

Allergen Information

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