Frozen Squid Tentacles, 2 kg Box
Tentacles cut from the body of the squid, suckers still attached, arms left whole rather than sliced into rings. The flesh is thick at the base and tapers towards the tip, and it stays firm enough to hold its shape on a grill.
Where It Comes From
Netted in open ocean and cut and frozen aboard the vessel within hours of the haul. The tentacles are washed in chilled seawater, drained, then frozen in a single flat layer so they do not clump into a block.
Specifications
| Form | Whole tentacle clusters, suckers on |
|---|---|
| Cut | Base of the arm, tips trimmed |
| Net weight | 2 kg per box |
| Packing | Frozen flat, individually separated |
| Grade | Restaurant, uniform size |
State on Arrival
Raw and frozen hard. The tentacles are pale pink to white, the suckers are intact and lifted, and there is no ice glaze hiding the surface.
Storage and Thawing
Hold at -18 C or colder. Thaw overnight in the refrigerator in a colander set over a bowl, then pat dry before cooking. Never thaw at room temperature and do not refreeze once thawed.
Shelf Life and Delivery
Best within 12 months of the production date printed on the box. Orders travel in insulated liners with dry ice and arrive frozen solid, so move the box straight to the freezer.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Grilled toss with chili, garlic and scallion oil, then grill over high heat until the edges char and curl.
- Stir-fried blanch for 20 seconds first, then flash-fry with ginger, garlic and peppers so the tentacles stay springy.
- Hot pot drop in at the table and pull out as soon as the flesh turns opaque, roughly one minute.
- Deep-fried dust lightly with cornstarch and fry at 180 C until the suckers crisp, about 90 seconds.
Allergen Information
Contains molluscs (squid). Packed in a facility that also handles fish and crustaceans.