SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)
SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)
SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)
SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)
SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)
SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)

SQUID - "OCTOMARI", SQUID TENTACLES (1 LB.)

$5.25
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Large tenderized pieces of frozen calamari (squid) tentacles have been blanched, so it doesn't require any cooking after thawing.  

1 pound bag.

Flavor Profile

Cooked squid is mild and has a subtle sweetness. The meat is firm yet tender. Edible parts of the squid include the arms (tentacles), the mantle (tube) and the fins (wings). Squid ink is often used to make black pasta.

Calories: 92
Fat Calories: 13
Total Fat: 1.4 g
Saturated Fat: 0.4 g
Cholesterol: 233 mg
Sodium: 44 mg
Protein: 16 g
Omega 3: 0.49 g

Cooking Tips

The secret to tender squid is to cook it either quickly or for around 30 minutes. Rings can be battered and fried; mantles can be stuffed and baked in a sauce. Don’t overcook, or squid will turn as tough as a pencil eraser (a couple of minutes are usually enough). If you do overcook, keep cooking for 20 minutes more, and it will become tender again. Braised or baked squid should be cooked this long anyway.

Cooking  Methods

  • Bake
  • Fry
  • Saute

Origin

Argentina, China, India, New Zealand, Peru, Taiwan, United States

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