Primary Source: California, China, India, Taiwan
Scientific Name: Loligo opalescens (California squid), Illex argentinus (Argentine shortfin squid), Todarodes pacificus (Japanese flying squid) Loligo pealii (longfin squid), Illex illecebrosus (shortfin squid)
Frozen: Whole, cleaned tubes & tentacles, steaks.
Squid is a very versatile seafood that is served in cuisines around the world. While most people are familiar with calamari rings, breaded and fried, squid is also great in pastas, salads and soups. Try sautéing squid in an infused olive oil and serve with chopped tomatoes and capers, or baking stuffed tubes. Squid can also be added to cioppinos or any seafood stew.
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