Frozen Whole Squid

Cleaned, dressed and frozen within minutes of landing, these arrive with the body tube intact and the tentacles still attached, which keeps far more of the natural sweetness than pre-cut rings ever do. The texture is the point: crisp and springy rather than rubbery, provided you cook it hot and fast.

Why you will love it

• Wild-caught and quick-frozen to hold the clean, briny flavour
• Firm, snappy flesh that slices cleanly into rings or scores into diamonds
• Whole and dressed, ready to stuff, score or cut to your own size
• Absorbs marinades and sauces quickly, so it suits almost any cuisine
• Lean, protein-dense and low in fat

Cooking ideas

• Score the body in a crosshatch and blanch for 30 seconds for a flower-like curl
• Slice into rings, dust with flour and flash-fry in under two minutes
• Stuff the tube with seasoned rice and bake until tender
• Drop thin strips into a simmering hot pot to cook at the table

Storage

Keep at or below -18 degrees Celsius. Thaw in the refrigerator for 6 to 8 hours. Cook thoroughly once thawed and do not refreeze.