Calamares domésticos limpios congelados - Tubos y tentáculos

Calamares fritos:¡Un clásico favorito! Simplemente reboza los calamares descongelados en una mezcla de harina sazonada y fríelos hasta que estén dorados y crujientes.

Calamares a la plancha:Mezcle los tentáculos y los tubos cortados con aceite de oliva, ajo y hierbas, luego áselos rápidamente a fuego alto para obtener un delicioso sabor ahumado.

Calamares rellenos:Llene los tubos con una sabrosa mezcla de pan rallado, hierbas y otros mariscos, luego hornéelos o cocínelos en una rica salsa de tomate.

Calamares salteados:Agregue calamares en rodajas a su salteado favorito para obtener un aumento de proteína magra que se cocina en minutos.

Unlike other species of fish or salmon that hold up over several days, squid (once defrosted) has an exceptionally short shelf life. It must be cooked the same day it is defrosted to enjoy its sweet, pristine flavor and tender bite.

Most calamari served in restaurants or sold in grocery stores across North America is imported, harvested by industrial freezer trawlers, frozen solid at sea, and often shipped thousands of miles overseas for processing before finally making its way back to your plate. While frozen-at-sea squid is convenient, the repeated freezing, thawing, and preservative treatments take a massive toll on the meat. It leaves the squid with a rubbery texture, a washed-out flavor, and none of the vibrant, sweet ocean character of a fresh catch.

Finding never-frozen, local New England Lolligo squid is a rare indulgence. Harvested right off the Massachusetts coast, our squid skips the industrial processing plants and long-distance container ships entirely. What you get is a true epicurean delicacy: tender, snappy, and rich with the naturally sweet, pristine taste of the North Atlantic. It’s the difference between standard commodity seafood and a genuine boat-to-plate experience.

• Fried Calamari: A classic favorite! Simply coat the thawed squid in a seasoned flour mixture and deep fry until golden and crispy.
• Grilled Squid: Toss the tentacles and sliced tubes in olive oil, garlic, and herbs, then grill quickly over high heat for a delicious smoky flavor.
• Stuffed Squid: Fill the tubes with a savory mixture of breadcrumbs, herbs, and other seafood, then bake or braise in a rich tomato sauce.
• Squid Stir-Fry: Add sliced squid to your favorite stir-fry for a lean protein boost that cooks in minutes.

Frozen items are shipped with dry ice to ensure the arrive fully frozen. Please place them directly into your freezer upon arrival.

If you order fresh and frozen items together, we package your shipment using gel ice packs instead of dry ice to protect your fresh goods. As a result, frozen items may partially thaw during transit. You can safely place them straight back into your freezer, or allow them to finish defrosting and enjoy right away.

Defrosting Guidelines

1. Overnight in the Fridge: Small packs take 6–12 hours; large packs take 12–48 hours.
2. Cold Water Bowl: Submerge sealed items in cold water for a faster thaw.

• Note: Do not use hot water or attempt to thaw by cooking, as this ruins the natural texture and flavor.