{"title":"Squid and Cuttlefish","description":"\u003cp\u003eCephalopods cook in minutes and turn tough in seconds more, so both of these are dressed and cleaned before freezing: quill out, viscera out, ink out.\u003c\/p\u003e\u003cp\u003eKeep the heat high and the time short. Ninety seconds to two minutes is usually the whole story.\u003c\/p\u003e","products":[{"product_id":"whole-squid-wild-caught","title":"Whole Squid, Wild Caught","description":"\u003cp\u003eA 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.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003e\u003cem\u003eLoligo\u003c\/em\u003e 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eWild-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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eLoligo spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eDressed whole, tentacles on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e20 cm to 30 cm tube length\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003eA, unbroken tube\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIQF, vacuum bag inside a carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen 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.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder for up to nine months\u003c\/li\u003e\n\u003cli\u003eThaw overnight in the refrigerator, in a colander so the purge drains away\u003c\/li\u003e\n\u003cli\u003eRinse the cavity, pull the clear quill if any remains, and dry the skin before cooking\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 12 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003eSent on a cold chain in an insulated liner with gel packs\u003c\/li\u003e\n\u003cli\u003eFreeze on arrival and check the tubes are rigid, not bendy\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eGrilled: score the tube, brush with olive oil, two minutes a side over high heat\u003c\/li\u003e\n\u003cli\u003eFried: cut into rings, toss in a light batter, 90 seconds at 180 °C\u003c\/li\u003e\n\u003cli\u003eStir-fried: garlic, chilli and spring onion, no more than two minutes in the wok\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens and compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Dressed and packed in a facility that also handles fish and crustaceans. Raw product, cook thoroughly before serving.\u003c\/p\u003e","brand":"THEO COX","offers":[{"title":"Default Title","offer_id":68210950406380,"sku":"TC-SEA-005","price":38.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0862\/0923\/3132\/files\/whole-squid-wild-caught-1.jpg?v=1794538624"},{"product_id":"cleaned-baby-cuttlefish","title":"Cleaned Baby Cuttlefish","description":"\u003cp\u003eSmall 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.\u003c\/p\u003e\u003ch3\u003eWhat it is\u003c\/h3\u003e\u003cp\u003eYoung \u003cem\u003eSepia\u003c\/em\u003e 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.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eNet-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.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003cth\u003eSpecies\u003c\/th\u003e\n\u003ctd\u003eSepia spp.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eForm\u003c\/th\u003e\n\u003ctd\u003eWhole, cleaned, ink removed\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eNet weight\u003c\/th\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eSize\u003c\/th\u003e\n\u003ctd\u003e4 cm to 7 cm body, 60 to 80 pieces per kg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003eGrade\u003c\/th\u003e\n\u003ctd\u003eA, intact body\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003cth\u003ePackaging\u003c\/th\u003e\n\u003ctd\u003eIQF, vacuum bag inside a carton\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003ch3\u003eCondition on arrival\u003c\/h3\u003e\u003cp\u003eFrozen 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.\u003c\/p\u003e\u003ch3\u003eStorage and thawing\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep at −18 °C or colder for up to eight months\u003c\/li\u003e\n\u003cli\u003eThaw in the refrigerator for three to four hours, or cook straight from frozen\u003c\/li\u003e\n\u003cli\u003eRinse and drain well; a wet body will not brown\u003c\/li\u003e\n\u003cli\u003eDo not refreeze once thawed\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBest before: 10 months from the production date on the carton\u003c\/li\u003e\n\u003cli\u003eSent on a cold chain in an insulated liner with gel packs\u003c\/li\u003e\n\u003cli\u003eFreeze on arrival and check the pieces rattle in the bag\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eHow to cook\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eWok: blanched 30 seconds, then stir-fried with garlic, chilli and greens\u003c\/li\u003e\n\u003cli\u003eBlanched cold dish: 90 seconds in boiling water, shocked in ice, served with a coriander and vinegar dip\u003c\/li\u003e\n\u003cli\u003eGrilled: brushed with oil, three minutes a side until the edges char\u003c\/li\u003e\n\u003cli\u003eHot pot: dropped in until the body curls, then straight to the bowl\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergens and compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Cleaned and packed in a facility that also handles fish and crustaceans. Raw product, cook thoroughly before serving.\u003c\/p\u003e","brand":"THEO COX","offers":[{"title":"Default Title","offer_id":68210950799596,"sku":"TC-SEA-008","price":42.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0862\/0923\/3132\/files\/cleaned-baby-cuttlefish-1.jpg?v=1794538632"}],"url":"https:\/\/thcolife.shop\/collections\/squid-and-cuttlefish.oembed","provider":"THEO COX","version":"1.0","type":"link"}