Premium Cross Scored Squid Pieces
Premium Cross Scored Squid Pieces
Squid bodies cleaned and cut into pieces, then scored in a fine cross-hatch right through to — but not past — the skin. The scoring is even and close, so every piece carries the same diamond pattern across its surface.
The cut is what makes the texture: hit a hot pan, a wok or a simmering broth and each piece curls into a tight, tender flower with a clean snap. Cook them hard and fast — a long, slow cook will only toughen them. Drop them into a seafood hotpot, stir-fry with garlic and greens, or blanch and dress cold with sesame and chilli.
- Cleaned pieces scored in an even cross-hatch
- Curls into flower shapes when cooked
- Tender snap — best cooked hot and fast
- Stir-fry, hotpot, blanch or deep-fry
Net weight 500g. Keep frozen at -18°C or below. Avoid repeated thawing. Cook thoroughly before eating.
At the counter
A piece from tonight’s counter, chosen for depth of flavour and a texture that holds up to heat. Or to no heat at all.
After the counter
Keep it cold until you are ready. Straight into the fridge on arrival, or the freezer if you are saving it for later.
