What you are getting

Squid tentacles (Loligo spp.), cut as a ring around the head so the eight arms and the two long feeding tentacles stay joined to the mantle collar. The suction cups are intact, the meat is thick at the base and tapers to the tips, and the colour runs from pale ivory to a soft pink.

Where it comes from

Caught in the Northwest Pacific and landed on the East China coast, then cleaned and frozen the same day. Freezing at the landing point, rather than after a day on ice in a truck, is what keeps the arms springy instead of watery.

Specifications

• Cut: tentacle clusters, head ring on, beak and innards removed
• Net weight: 2 kg per box
• Size: mixed clusters, roughly 12 to 18 cm across
• Packing: vacuum sealed, clusters frozen separately

State and handling

Raw and frozen, not blanched and not breaded. Each cluster is frozen on its own, so you can lift out what you need and put the rest back.

Storage

Hold at -18 C or colder. Thaw overnight in the refrigerator, or seal the bag and stand it in cold water if you are cooking within the hour. Do not thaw on the bench, and do not refreeze after a full thaw.

Shelf life and delivery

Best within 8 months of the production date printed on the box. Orders travel in insulated liners with dry ice and arrive hard frozen. Check the box on arrival and move it straight to the freezer.

How to cook it

The rule with squid is short and hot, or long and slow. Anything in between turns it rubbery.

• Grill: toss with chilli, garlic and oil, then grill over high heat for 2 to 3 minutes a side until the edges char.
• Stir-fry: score the thick part, then fry in a very hot wok for about 90 seconds with garlic, spring onion and a splash of soy.
• Hot pot: 20 to 30 seconds in a rolling broth.
• Braise: simmer for 40 minutes or more with ginger, star anise and soy until tender.

Allergen & compliance

Contains molluscs. Packed in a facility that also handles fish and crustaceans. This is a raw product; cook it thoroughly before serving.