Get the landing list
New landings, seasonal catch and what the boats are bringing in.
Whole squid, cleaned and ready for the pan, with the spotted mantle and tentacles left intact. The flesh is glossy, plump and firm.
Grill, fry or simmer — the tentacles crisp up beautifully in hot oil.
Bought in small lots at the wharf and cut to order the morning it ships. Nothing is glazed, so the weight on the scale is the fish in your box.
Everything leaves us packed for the cold: chilled items sit at fridge temperature with gel packs inside an insulated liner. Once it reaches you, keep chilled seafood in the coldest part of the fridge and cook within two days — or freeze on arrival and use within three months.