Small enough to cook whole, with the ink sac and quill already out. The body stays springy after a ninety-second blanch and takes a char well over a hot grill, which makes it the fastest thing in the freezer to get onto a plate.

What it is

Young Sepia cuttlefish, four to seven centimetres across the body, with quill, viscera and ink removed. The skin is thin and speckled, and the flesh is mild, without the sharp edge that older cephalopods can carry.

Where it comes from

Net-caught in coastal water and sorted by size on the boat, then trimmed and frozen individually at the shore plant. Even sizes are set aside for this grade; anything larger goes down a different line.

Specifications

Condition on arrival

Frozen loose in the bag, not welded into a block. The body should be pale and firm with the speckled skin intact; a broken body or a torn head means rough handling in transit.

Storage and thawing

• Keep at −18 °C or colder for up to eight months
• Thaw in the refrigerator for three to four hours, or cook straight from frozen
• Rinse and drain well; a wet body will not brown
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 10 months from the production date on the carton
• Sent on a cold chain in an insulated liner with gel packs
• Freeze on arrival and check the pieces rattle in the bag

How to cook

• Wok: blanched 30 seconds, then stir-fried with garlic, chilli and greens
• Blanched cold dish: 90 seconds in boiling water, shocked in ice, served with a coriander and vinegar dip
• Grilled: brushed with oil, three minutes a side until the edges char
• Hot pot: dropped in until the body curls, then straight to the bowl

Allergens and compliance

Contains molluscs. Cleaned and packed in a facility that also handles fish and crustaceans. Raw product, cook thoroughly before serving.