The Italian word for "squid," calamari are used in many cuisines throughout the world and these particular ones are full of flavor and juiciness. 

They are ready to consume and wild-caught where the warm and cold waters meet off the shores of South Africa, as it is a great feeding hound for them.  

Its flavor being mild and slightly sweet and its texture soft and (depending on the cooking method) sometimes chewy, it can be eaten either cooked or raw as sashimi. 

Ideal Cooking: Fried, Grilled, Sautéed, Sushi

THAWING INSTRUCTIONS

Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state.

DO NOT leave soaking in water, it will affect the flavor and texture of the fish. DO NOT leave thawed-out fish in vacuum-sealed bag for more than 24 hours. Consume within 24 hours for best results.

IS IT SUSHI-GRADE?

There is no such thing as "sushi grade" or "sashimi grade" fish (more on our blog). However, this is as safe as raw fish gets from consumption.