Fresh Southern Calamari sold by the kilo. Sourced out of South Australian and Victorian waters. 


Cooking Tips: Steam, poach, deep-fry, pan-fry, stir-fry, bake, braise, grill, barbecue.

To be tender, calamari must be cooked very quickly over high heat or very slowly over low heat.


Best served with black beans, capers, capsicum, chilli, fresh herbs, garlic, ginger, green onions, lemongrass, lemon, lime, mushrooms, olive oil, olives, potato, salad leaves, soy sauce, tomato.


Product comes uncleaned. 

Calamari (Whole)

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