Small whole cuttlefish, gutted and cleaned, tender enough to be cooked in the time a wok takes to heat.

What It Is

Sepia esculenta, the golden cuttlefish, taken young at 8 to 12 cm. The mantle stays glossy white, the quill and ink sac are already out, and the bite is crisp rather than chewy.

Where It Comes From

Caught in Northwest Pacific coastal waters, cleaned at sea and frozen within hours. Cleaning early is what keeps the mantle from turning soft, and it means nothing has to be pulled out of the body at home.

Specifications

• Form: Whole, cleaned, ready to cook
• Count: 40 to 60 pieces per pack
• Net weight: 2 kg per order
• Origin: Northwest Pacific
• Packaging: Vacuum sealed, gel-ice shipped

State

Frozen at −18 °C. Raw, with no marinade or glaze added.

Storage & Shelf Life

• Frozen: keep at −18 °C for up to 6 months
• Thawed: keep at 0–4 °C and cook within 24 hours
• Thawing: in the refrigerator, or blanch from frozen
• Do not refreeze once fully thawed

How to Enjoy

Thread onto skewers, brush with oil and chili, and grill over high heat until the edges char. In a wok, cut into rings and toss with garlic, ginger and greens for two minutes. For hot pot, blanch for about 30 seconds: any longer and the mantle tightens. They also deep-fry well as a starter with a light batter.

Allergen & Compliance

Contains molluscan shellfish (cuttlefish). Packed in a facility that also handles crustaceans and fish. Sold as food only, with no medical or health claims.