Jumbo squid is one of the most adaptable seafood choices for cooking; it is referred to as pusit by Filipinos and calamari by most Westerners. Ecuador is where our Jumbo Squid is wild-caught. When prepared correctly, squid’s soft texture is what really makes it stand out, even though its fishy flavor is generally muted. The inherently chewy texture of squid, which is high in collagen, softens with extended cooking times or by soaking it in citrus juices before cooking. Jumbo squid is most commonly prepared by stuffing and grilling it whole, or by slicing it into rings and then coating them in starch before frying them.
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