Squid (1kg)

Please note that, because fish naturally vary in size, we will always adhere to the pack weights given for ‘whole’ fish. At times, one large whole fish will be enough to make up the weight, at other times it may be two or more smaller fish; so, although the number of fish supplied may change between orders, the weight received will always remain the same. Please be aware that a description of a fish as ‘boned’ means that, although the fishmongers will have removed the bones to the best of their ability, we cannot guarantee that any piece of fish will be entirely bone-free.

Our fishing vessels work out of Exmouth, Brixham and Newlyn, and operate in accordance with the Seafood Responsible Fishing Scheme. They keep us well topped up most days with a selection of fresh fish and shellfish, and a catch can often be on its way to the Greendale farm shop within hours of leaving the sea. If we can’t catch it ourselves, we source only from trusted suppliers with standards as high as our own. The fish available may vary, depending on the season, but a delicious variety is always to be found on our fish counter. From whole fish to fillets, live lobsters to shrimp, our wide selection is sold in a choice of portion sizes and prepared for your convenience by our skilled fishmongers.

Squid pouch, tentacles, fins and ink are all edible. The pouch can be left whole and stuffed; the tentacles sliced into rings for Calamari; and the ink used to add flavour (and colour) to pasta.

It sounds a bit odd, but squid is best cooked either very quickly or very slowly – anything else may result in tough chewiness. Cleaned whole squid can be grilled in minutes, or sliced, battered and deep-fried; the meat is equally delicious when cooked ‘low and slow’ in a stew of tomatoes, herbs, wine and olive oil.