Frozen Cuttlefish – Whole Round, Vacuum Packed & Priced Per PoundEnjoy the ultimate in freshness and flexibility with our Cuttlefish – Whole Round, Vacuum Packed (priced per lb) — premium whole round cuttlefish, vacuum packed at peak freshness and priced per pound for outstanding value and flexibility. Whole round cuttlefish delivers the most authentic, full-flavoured experience — the intact body, tentacles, and ink sac are preserved for maximum flavour depth and versatility across a wide range of preparations. Known as Mo Yu (墨魚) in Chinese, cuttlefish is a deeply prized ingredient across Chinese, Japanese, Korean, Southeast Asian, and Mediterranean cuisines, celebrated for its firm yet tender flesh, rich umami depth, and remarkable ability to absorb bold marinades and sauces. Vacuum packed to lock in peak ocean-fresh quality and bold natural flavour.Why You'll Love It 🦑 Premium whole round cuttlefish — firm yet tender flesh with rich, distinctive umami depth 🔒 Vacuum packed (VP) — sealed for maximum freshness and longer shelf life 💚 Whole round (WR) — intact body and tentacles for maximum flavour and versatility 💰 Priced per pound — flexible purchasing, buy exactly the quantity you need ❄️ Flash-frozen to lock in peak ocean-fresh quality and bold natural flavour 🍳 Incredibly versatile — perfect for stir-frying, braising, grilling, hot pot, and ink-based dishes How to PrepareStir-frying (recommended): Thaw, clean, score the flesh in a crosshatch pattern, blanch briefly in boiling water for 30 seconds until it curls beautifully, then stir-fry with garlic, ginger, celery, and oyster sauce over high heat for 2–3 minutes — the classic Cantonese stir-fried cuttlefish (爆炒墨魚) that is a beloved restaurant and home cooking staple.Braising: Braise in a rich soy, ginger, garlic, and Shaoxing wine sauce for 30–40 minutes until melt-in-the-mouth tender — a classic Teochew-style braised cuttlefish preparation beloved across Cantonese and Teochew households.Grilling: Score, marinate in soy sauce, sesame oil, and ginger, and grill over high heat for 3–4 minutes per side until lightly charred and beautifully caramelized.Ink-based dishes: Use the ink sac to make a dramatic, deeply flavourful black risotto nero, squid ink pasta, or Spanish arroz negro — a stunning Mediterranean preparation that showcases the cuttlefish’s unique ink.Serving SuggestionsWhole round cuttlefish is a bold, flavourful ingredient that shines across cuisines — clean, score, and stir-fry Cantonese-style with celery, garlic, and oyster sauce for a classic, satisfying dish that pairs beautifully with steamed rice. Braise Teochew-style in a rich soy and spice master stock for a deeply comforting, melt-in-the-mouth preparation. Grill with a soy and ginger glaze for a smoky, caramelized finish. Use the ink sac to make a dramatic Spanish arroz negro or Italian risotto nero for an impressive, restaurant-worthy feast. Add to a bubbling hot pot for a rich, oceanic depth of flavour. The per-pound pricing makes it perfect for buying exactly the quantity you need — whether for a quick weeknight meal or a grand seafood banquet.Storage InstructionsKeep frozen at -18°C or below. Once thawed, refrigerate and consume within 24 hours. Do not refreeze.
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