Tentacle clusters cut clean below the head, with the suction cups still intact and the base thick enough to stay juicy. Pale pink-white, mild and clean tasting, and they hold their shape under high heat.

What is in the pack

Tentacle clusters only, no tube. Trimmed of the beak and the eyes before freezing.

• Net weight 2 kg
• 12 to 16 clusters
• 125 to 165 g per cluster

Where it comes from

Caught in coastal waters and frozen at sea within hours, which is what keeps the texture crisp instead of watery.

Its condition

Frozen raw and cleaned. There is no ink sac or innards to deal with, so the pack goes from freezer to pan with nothing to remove.

Storage and thawing

Keep at -18 C or colder. Thaw overnight in the refrigerator, then dry them well. A wet tentacle will not char, it will boil.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Grill over high heat for 2 to 3 minutes a side until the edges curl and take colour. For frying, dust with cornflour and drop into oil at 180 C for 90 seconds. In a wok, sear hard and fast and take them out while still tender; slow cooking is what makes squid tough.

Allergen

Contains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw squid.