$48.80/kgGST-free
Size
approx 1kg Portion · $48.80/KGLocally handline-caught southern calamari from South Australian waters, whole and vacuum packed. Large refers to the size of the individual squid — fewer, bigger animals, with long broad hoods.
Big hoods are what you want when the squid needs to be cut. They open out into wide sheets for scoring and searing, they cut into proper thick rings rather than thin curls, and they are big enough to stuff and braise whole. Southern calamari is the sweetest and most tender squid in Australian waters, and the large grade gives you the most usable flesh per animal.
Why Choose Large?
Best Cooked As:
Choosing Between Large and Small:
Buy Large when you want rings, squares or something stuffed. Buy Small when you want to cook the squid whole, or for stir fries and skewers. The difference is the size of each animal, not the amount you get.
The One Rule:
Calamari is tender for the first two minutes and again after forty. Anything in between turns it to rubber. Cook it fast or cook it long — never halfway.
Storage:
Keep frozen at -18°C. Thaw in the refrigerator overnight and pat dry before cooking. Do not refreeze.
The grade to buy when the calamari is the centre of the plate. Order now and have it delivered to your door.
产自南澳海域的本地手钓南方鱿鱼（Southern Calamari），整只真空包装。「大」指的是单只鱿鱼的个头 — 只数更少、每只更大，筒身又长又宽。
需要动刀的时候，就要挑大筒身。剖开是一大片，切花刀、切方块、切厚鱿鱼圈都够气派，整只酿馅红烧也撑得起来。南方鱿鱼是澳洲海域最清甜软嫩的鱿鱼，大规格每只能用的肉也最多。
为什么选择大规格？
最适合的做法：
大、小两档怎么选：
要做鱿鱼圈、切块或酿馅，选「大」；要整只烹调、爆炒或串烤，选「小」。差别在于单只的个头，不在于买到多少。
唯一的诀窍：
鱿鱼在下锅头两分钟内是嫩的，炖过四十分钟后又会变嫩，中间那段时间只会越煮越像橡皮。要嘛快炒，要嘛久炖，千万别卡在中间。
保存方式：
请于 -18°C 冷冻保存。烹调前一晚移至冷藏室解冻，下锅前擦干水分。解冻后请勿再次冷冻。
要让鱿鱼当主角，就选这一档。立即订购，我们为您送货到家。