A whole squid, cleaned and ready to cook, with the tube intact so you can stuff it, slice it into rings or grill it in one piece.

What It Is

Wild-caught squid (Loligo species), whole: mantle, tentacles and fins all present, with the quill, beak and internal organs removed before freezing.

Where It Comes From

Taken by coastal trawlers in the north-west Pacific and cleaned on shore the same day, so nothing sits in the hold. The cleaned bodies are frozen in a single layer rather than block frozen, which keeps the tubes straight and the tentacles separate.

Specifications

State on Arrival

Raw and frozen. Fully cleaned, so there is no gutting to do once it thaws.

Storage and Thawing

Hold at -18 C or colder. Thaw overnight in the refrigerator, or drop the sealed bag into cold water for about an hour if you are cooking the same day. Pat the inside and outside dry before it hits the pan. Do not refreeze after thawing.

Shelf Life and Delivery

Best within 8 months of the production date on the box. Shipped frozen in insulated liners with dry ice; refrigerate on arrival and cook within 2 days of thawing.

How to Cook It

Squid rewards speed and high heat. Anything past two minutes in a hot pan starts to toughen.

• Grilled slash the tube lightly, oil and salt it, then grill over high heat for 2 to 3 minutes a side.
• Rings slice into 1 cm rings, toss in seasoned flour and fry at 180 C until pale gold.
• Stuffed fill the tube with herbed rice or breadcrumb, skewer the opening and bake at 200 C for 20 minutes.
• Stir-fried cut into strips and toss with garlic, chilli and scallion for 90 seconds.

Allergen Information

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