A whole, large bodied cuttlefish with thick, springy meat and a clean marine sweetness. The body is plump enough to score and sear without shrinking away to nothing.

What is in the pack

• Net weight: 2 kg
• 4 to 5 whole cuttlefish
• Each weighs 400 to 500 g; the body alone yields about 55 percent of that

Where it comes from

Wild caught off the Zhoushan coast and frozen on board the fishing vessel

Its condition

Frozen at sea shortly after landing, with no water soaking, so the net weight is the actual weight

Storage and thawing

Keep at -18 C or colder. Thaw in the refrigerator, then pull out the internal organs, the eyes and the mouth parts. Score the outside of the body so the sauce can grip it.

Shelf life and delivery

Best within 9 months of the pack date on the back panel. Ships in an insulated box with gel ice.

How to cook it

Braise it in soy and rock sugar for 30 minutes, or slice it thin and stir fry over the highest heat you have for 90 seconds. Deep fried rings make a good starter. Short and hot, or long and slow; nothing in between.

Allergen

Contains molluscs. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw product.