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.