Whole Squid
Whole New Zealand Arrow Squid from sub-Antarctic waters has a clean, white, firm flesh. The skin is white, bronze or copper in colour. Sealord whole Squid is ideal for further processing into tubes for stuffing, into rings for crumbing and using the tentacles for stir fry. Suitable for all cooking styles whether crumbed and deep fried, stir fried, added to marinara or stuffed and baked.
Description
Sealord Arrow Squid is also known as short-finned squid or calamari. Sealord New Zealand Arrow Squid is caught by trawling between 50 and 300 metres (160 and 1,000 feet). Weights range between 100 and 1,200g (3.5oz and 2.6lb) and their anterior mantle lengths can range between 15 and 35cm (6 and 14 inches). There are large resources of arrow squid around New Zealand. The main fishing season is between January and May.
Sustainability
All New Zealand fish are sustainable as our fisheries are strictly controlled by the Quota Management System. This system is recognised as one of the most effective in the world.
Cooking Guide
Squid can be cut into rings or strips, or as whole tubes for stuffing. Squid can then be marinated, or crumbed and cooked by deep frying, pan frying, baking or grilling.
Ingredients
Arrow Squid (Nototodarus sloanii).
Nutrition Guide
Storage Guide
Keep frozen at or below -18ºC (0ºF).
Specifications
All whole squid is block frozen in plate freezers, then glazed. Sea frozen.
Size Grading
- Under 200g (7oz)
- 200-400g (7-14oz)
- 400g+ (14oz+).
- Natural run of catch (mixed grades).