Small, plump bodies with a speckled skin and a springy bite that stays tender as long as the cook is short and hot. The internal shell and ink sac are already out, so they go from freezer to wok without a knife.

What you get

• Whole cleaned bodies, 2 kg net weight per box
• Innards, cuttlebone and beak removed
• Evenly graded, roughly 30–40 pieces per box
• Frozen individually so you can take out only what you need

Where it comes from

Ocean-harvested and cleaned on shore the same day, then quick frozen in a single layer to keep the skin intact.

How to cook

• Blanch for forty seconds, then toss in a hot wok with garlic, chilli and spring onion
• Grill whole with a brush of oil and a squeeze of lime
• Simmer in a spiced coconut curry for six minutes, no longer
• Chill after blanching and serve as a cold plate with a vinegar dip

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 9 months from the production date on the pack
• Packed in an insulated liner with gel packs, shipped on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains shellfish (molluscs).