Cooking & preparation instructions

Thawing: Place bag on a leak proof dish and thaw in refrigerator overnight, or remove calamari from packaging and place in a colander under cold running water until thawed. Drain well before using.


  • Hold squid tail in one hand and head in the other and firmly pull apart with a slight twisting motion; the head and innards should easily slip out of the body
  • To remove the tentacles, place knife just behind the eyes of the squid and cut straight down; once the tentacles are cut from the head, squeeze the connective tissue at top and the beak will easily come out
  • To remove the ink sac, find the silvery sac behind the head and peel away with your fingers; discard the head, beak and innards
  • The tail portion contains a long, thin piece of cartilage – grasp the cartilage with your fingers and pull from the body tube; remove the skin from the tail portion by grasping the skin and pulling away from the tail
  • Thoroughly wash the inside of the squid body tube, using your finger to pull out any residual innards


  • Preheat 1 – 2 Tbsp of olive oil or butter over MEDIUM-HIGH heat in a non-stick skillet
  • Sauté for 2 – 3 minutes, or until fully cooked; season to taste with sea salt and fresh ground black pepper
  • Serve with dipping sauce or with your favorite recipe

Since appliances vary, these instructions are guidelines only.

Safe Handling

Keep frozen until ready to use. Do not refreeze thawed product. Once thawed, store in refrigerator and use within two days.



Packages Sizes

  • 2 lb