Squid Rings

Specs: Perfectly cut rings, thickness may vary a little.

IQF at -40°C, Vacuum Sealed

Pack: 1/2 Kg

Pieces: 20-30 per pack

RecipeSpicy Crispy Squids with Capers.

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Availability: In stock

Rs. 400.00



Also known as: Maakul, Kanava, oosi kanawa, kanavai, mus, kadama
Scientific Name: Teuthida  
Similar to: Cuttlefish, Octopus
Cooking Styles: Pan tossed, deep fried, thick curry/gravy

Fried calamari rings perhaps need no introduction. It is a staple offering in American and European seafood restaurants and is also widely served in Asian countries. Rings can be garnished with nothing more than lemon and parsley or included with spicy Asian or Indian sauces. Our conveniently cut rings make it easy for you to quickly fry up a batch or include these in a curry. Since the rings are Individually Quick Frozen you can defrost only how much you need.

Why not try this recipe when you next order our Squid - Crispy Squids with Capers.

Kitchen Tips - While this is by no means a comprehensive list, we hope that these simple tips will help you maximise your enjoyment of our seafood.

  • Storing - Must be stored in the deep freezer section of your fridge. Ideally always keep the bag sealed to minimize contact with air - using rubber bands helps when you've already opened the bag and thawed only a small portion of the IQF product.

  • Thawing - Thaw frozen seafood gradually by placing it in the refrigerator overnight or before leaving for work in the morning. If you have to thaw seafood quickly, seal it in a plastic bag and immerse it in cold water. Never leave seafood or other perishable food out of the refrigerator for more than 1-2 hours. You can read detailed thawing instructions here.

  • Cooking - Seafood cooks quickly and fish is done once the flesh is opaque and separates easily with a fork. Prawns and lobster are done when the flesh becomes pearly and opaque.

  • Raw Seafood - It's always best to cook food thoroughly to minimize the risk of food borne illness but if you choose to eat raw fish in dishes like sushi or sashimi, one rule of thumb is to eat fish that has been previously frozen. Some species of fish can contain parasites, and freezing will kill any parasites that may be present.

  • Serving - Hot seafood is best when served immediately after cooking. Carrying picnic seafood in coolers, preferably cold packs or on ice is recommended best practice to follow. If the cooler can be stored in the shade with the lid closed, it helps keep the inner contents cooler longer. Cold seafood should be kept on ice and ideally served on platters kept in the refrigerator.


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