Fresh Tender Whole Baby Squid

Whole baby squid, the speckled reddish-brown mantle left intact and the tentacles still attached. Each one is plump and glossy — a clear sign it was handled cold and fast.

They are small enough to cook whole, which is what keeps them tender: the flesh turns sweet and springy in under two minutes. Drop them into a bubbling hotpot, blanch and dress with chilli oil, or flash-fry with garlic and spring onion.

• Whole baby squid, tentacles attached
• Speckled reddish-brown skin, plump and glossy
• Small enough to cook whole — stays tender
• Ideal for hotpot, blanching and flash-frying

Origin: coastal waters. Keep frozen at -18°C or below. Cook thoroughly before eating.