Wild South - Calamari - Snap Frozen - Australian


Premium grade Calamari Hoods reading for cutting into rings and ligthly pan frying.

Pack size: 280g

Australian SeafoodSnap Frozen                                                          Wild South Seafood

  • Wild South Calamari is wild caught from Australian Southern Ocean
  • The calamari is caught in the deep seas around Port Lincoln in South Australia, in the Southern Ocean. Each pack lists the boat from which it has been caught - providing full product traceability.
  • The calamari is caught on the boat and filleted into calamari 'hoods', they are beautiful and soft. Little ones enjoy the 'rings' and can mistake them for some form of chips, but as they are crumbed they love them anayway.
  • Thaw the calamari in the pack in the fridge over night, then clean the hoods, removing and internal hard bits so all are super soft, then slice into rings. They are now ready to be pan fried with some butter, or crumb them - our favourite crumbed calamari recipe is below. Enjoy
  • Key Features
    ✔ Wild Caught
    ✔ Sustainably Harvested
    ✔ Organic
    ✔ Traceability


    Crumbed calamari recipe:


    560g small cleaned calamari hoods

    1 cup plain flour

    3 eggs

    2 tablespoons cold water

    4 cups fresh white breadcrumbs

    canola oil, for deep-frying

    Hot chips, to serve

    Lemon wedges, to serve


    Step 1

    Line a baking tray with baking paper. Cut calamari into 1cm-thick rings. Place flour, and salt and pepper, into a bowl. Beat eggs and water in another bowl. Place breadcrumbs into a third bowl.

    Step 2

    Coat calamari rings in flour, a few at a time. Dip into egg mixture then coat in breadcrumbs. Press breadcrumbs on with fingertips. Place onto a lined baking tray.

    Step 3

    Preheat oven to 150°C. Pour oil into a deep, heavy-based saucepan or wok until it is one-third full. Heat over medium-high heat. Cook calamari rings, in batches, for 2 to 3 minutes, or until light golden.

    Step 4

    Remove calamari to a wire rack over a lined baking tray. Keep warm in oven while cooking remaining calamari. Serve with chips & lemon wedges.