Contains CEPHALOPODS

It sounds a bit odd, but squid is best cooked either very quickly or very slowly – anything else may result in tough chewiness. Cleaned whole squid can be grilled in minutes, or sliced, battered and deep-fried; the meat is equally delicious when cooked ‘low and slow’ in a stew of tomatoes, herbs, wine and olive oil.

Squid pouch, tentacles, and fins are all edible. The pouch can be left whole and stuffed; the tentacles sliced into rings for Calamari; and the ink used to add flavour (and colour) to pasta.

Please note that, because fish and shellfish naturally vary in size, we will always adhere to the pack weights given. At times, for example, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.