Squid bodies cleaned, scored and threaded on bamboo, which takes the fiddly part out of a barbecue and leaves you with something that cooks in four minutes.

What It Is

Squid mantle (Loligo species), cut into wide strips, scored lightly on both sides and threaded onto bamboo skewers. Tentacles are removed and the bodies cleaned of quill and beak before skewering.

Where It Comes From

Wild-caught in the north-west Pacific and prepared on the same site as the catch. The skewers are frozen flat in trays so the bamboo stays straight and the pieces do not fuse together.

Specifications

State on Arrival

Raw and frozen, skewered and ready. Nothing needs trimming or threading.

Storage and Thawing

Keep at -18 C or colder. Cook from frozen on the grill, or thaw in the refrigerator for 4 hours. If you thaw them, dry the surface first. Do not refreeze.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Shipped frozen with dry ice and arrives hard; keep the tray flat in the freezer so the skewers do not bend.

How to Cook It

A hot grill and a glaze applied in the last minute are all this needs.

• Charcoal grill 2 to 3 minutes a side over direct heat, brushing with soy, mirin and garlic in the final minute.
• Oven 220 C for 8 to 10 minutes on a lined tray, turning once.
• Pan sear in a ridged pan for 2 minutes a side and finish with lemon and olive oil.
• Air-fried 200 C for 7 minutes, turning halfway.

Allergen Information

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