A clean, pearly tube with a firm wall and tentacles that curl tight the second they hit the pan. Frozen as a dressed whole, so the mantle stays full and the meat keeps the snap that makes it worth cooking hot and fast.

What it is

Loligo squid, dressed: quill and viscera out, beak and eye removed, tentacles left attached. The mantle wall is thick enough to score and roll without tearing, and the flesh turns opaque in under two minutes.

Where it comes from

Wild-caught by jig on the New Zealand and Tasman shelf, landed into a shore plant within hours of the set. Tubes are graded by length, washed in chilled seawater and frozen on an IQF line so they never clump.

Specifications

Condition on arrival

Frozen separately and packed loose. The skin should still carry its speckled pattern and the tubes should be clear of freezer burn, which shows as dry white patches on the mantle.

Storage and thawing

• Keep at −18 °C or colder for up to nine months
• Thaw overnight in the refrigerator, in a colander so the purge drains away
• Rinse the cavity, pull the clear quill if any remains, and dry the skin before cooking
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 12 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 tubes are rigid, not bendy

How to cook

• Grilled: score the tube, brush with olive oil, two minutes a side over high heat
• Fried: cut into rings, toss in a light batter, 90 seconds at 180 °C
• Stir-fried: garlic, chilli and spring onion, no more than two minutes in the wok

Allergens and compliance

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