Storage
Keep frozen at or below 0° F (-18° C). Held under these conditions, our calamari should retain its quality for at least six to 12 months, and up to two years. Seafood stored in frost-free freezers should be used within 3 months.
Cook or consume your calamari within one day of thawing. NOTE: Consumption of raw or partially cooked shellfish creates a risk of serious illness, especially to people with medical conditions that compromise immunity. Vulnerable individuals should avoid eating raw or partially cooked shellfish.
Please note: Squid are mollusks, so if you are allergic to any other mollusks — such as clams, mussels, oysters, scallops, or snails — you may be allergic to squid. A small minority of people who are allergic to crustaceans — such as shrimp, lobster, or crab — may also have an allergic reaction to mollusks.
Thawing instructions
Thaw under refrigeration at or below 38˚ F (3˚ C). Before thawing, puncture or remove packaging.
For quick-thawing, place frozen package in cool water for approximately 20 to 30 minutes, just until contents are flexible. Once thawed, immediately cook or refrigerate (if refrigerating, puncture package). Prior to cooking, do not allow calamari to reach temperatures above 38˚ F (3˚ C).
Basic calamari cooking tips
You can cook our calamari from frozen, or thaw it first.
Overcooked squid loses its flavor and texture. To keep your calamari from turning tough and rubbery, use the shortest possible cooking time and lowest temperatures, with the frying exception noted below.
Seasoning
You can marinate calamari, but do not leave it in an acidic (citrus juice or vinegar) marinade more than 30 minutes, to avoid a rubbery texture. Or, brush the squid with oil and sprinkle with desired seasonings – such as our Organic Seafood Marinade Mix or Lemon-Pepper seasoning – just before cooking it.
Grilling
Preheat grill and oil the grate. Place the un-sliced calamari pieces – plain or brushed with oil and seasonings – on the grate or on a vegetable basket to keep smaller pieces from falling into the coals. Grill for one to two minutes, until just cooked and tender.
Deep-frying
Batter the squid, and deep fry a small amount at a time in hot oil (395°F), just long enough to lightly brown the batter … one to two minutes, tops.
Sauté / Stir-fry
Add squid to a hot, oiled pan and sauté or stir-fry for 10 or 15 seconds, until just tender.
If you are sautéing or stir-frying it with vegetables or other ingredients, add the squid at the very end and limit the cooking time to one minute or less to avoid overcooking.
Boiling
Bring water to a rolling boil and drop in squid a little at a time so the water stays hot. Remove as soon as it's tender, in about 20 seconds. It will begin to turn rubbery after about 30 seconds.
Simmering in sauce
Place squid in sauce that’s barely simmering on low heat and check often for texture. Remove from heat as soon as it becomes just tender enough but still has some bite … about 45 minutes. This is the one exception to the need for rapid cooking.
World calamari cuisines
- China and Southeast Asia – Use in stir-fries and in rice or noodle dishes, spiced to taste.
- Philippines – Simmer in adobo sauce with fresh chilies. Serve battered/fried squid with aioli, mayonnaise, or chili vinegar.
- Mediterranean – Coat squid rings and arms in batter and fry in oil, simmer with vegetables such as squash or tomato, or sauté quickly with oil, garlic, and herbs to serve over rice or pasta.
