Squid (300g)

£10.95
(£3.65 per 100g)

Squid are incredible, colour-changing creatures related to octopus and cuttlefish. They are a unique treat, with white and slightly chewy but delicious meat, often referred to as calamari. The tubular body is cut into rings or chunks and the whole fish including the tentacles can be eaten.

Cornwall’s squid fishery is intermittent and small scale. Stocks fluctuate naturally and some years large quantities are caught at quite random times through the year, but largest quantities are caught in the late summer and autumn. Squid grow fast and produce large numbers of eggs, so they are very resistant to fishing pressure. Take advantage of this boost in supply and give squid a go!

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Producer

Sole of Discretion is an initiative that predominantly supports small-scale British fishers who fish ethically, sustainably and responsibly. Their methods have much less impact on the sea bed, using only static nets and hand lines, from smaller boats, and they truly care about the quality of their catch. Sole of Discretion will always agree a payment in advance with their fishers, which means that no matter the market conditions, fishers can always rely on being paid fairly.

Ingredients & allergens

Squid (Mollusc)

For allergens, including cereals containing gluten, see ingredients in bold.
May contain traces of crustaceans and fish.

While we do everything we can to ensure the information on this page is correct, ingredients, nutritional and dietary information are subject to change. So along with the information on our website, we always recommend that you read each label carefully before enjoying your items

Nutrition

Nutritional Information per 100g/ml
Energy (kJ): 210
Energy (kcal): 49
Protein (g): 10.7
Carbohydrate (g): 1.1
of which sugars (g): 0.0
Fat (g): 0.2
of which saturates (g): 0.0
Salt (g): 1.0

Storage & prep

Store below 4?C. Not suitable for home freezing (sometimes the fish will have been previously frozen).

To cook: Rinse the squid of its ink. Heat the vegetable oil in a large wok until it reaches around 180°C or until a small cube of bread turns golden in around 20 sec. In a large bowl mix plain flour and cornflour together and season with salt and black pepper. Toss the squid rings and tentacles in the flour mixture, shaking off any excess. Place half of the coated squid rings into the hot oil. Cook for around 3-4 minutes, until the squid starts to turn golden brown on the outside and is cooked on the inside. Remove from the pan and place on kitchen paper to remove any excess oil. Repeat with the second half of the coated squid.

Packaging

Food Contact Material: PLASTIC - aPET/rPET/cPET, non-black (Recyclable - Widely recyclable)
Sleeves/Wraps/Seals: PLASTIC - HDPE, non-black (Recyclable - Widely recyclable)
Labels: PP film with pearlised shade,clear, permanent adhesive
Contais BPA: No - does not contain BPA

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Salt & Pepper Squid

20 mins

4 people

Squid (300g)

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