Frozen Squid Flowers

Our premium frozen squid flowers are expertly pre-cut squid, scored into classic flower-shaped curls that fan out beautifully once heated. Processed from high-quality ocean squid and flash-frozen right after cutting to preserve clean white colour, crisp-tender bite and mild fresh seafood taste. Pre-scored and pre-cleaned to remove skin, membranes and impurities, saving customers plenty of time on tedious kitchen prep work. This popular ready-to-cook seafood ingredient works wonderfully for stir-fries, hot pot, deep-frying, pan-searing and Asian-style home meals. Suitable for quick weeknight dinners, hotpot gatherings and family stir-fry dishes.

Key Features

• Flash-frozen shortly after processing to lock in fresh mild squid flavour and firm springy texture, no artificial preservatives, bleaching agents or chemical additives.
• Professionally scored flower cut design. Squid pieces curl into attractive flower shapes upon cooking for appealing visual presentation. Skin and inner membranes thoroughly removed for clean bright white appearance.
• Fully pre-cleaned, no further peeling or complicated cutting required. Just thaw and cook, greatly cutting down preparation workload. Size stays consistent across batches.
• Extremely versatile cooking application: stir-fry with vegetables, add into hotpot broth, deep-fry, pan-sear or toss in spicy sauces. Fits quick home cooking and restaurant-style recipes.
• IQF individually quick-frozen and vacuum-packed to prevent freezer burn, keep moisture intact and allow flexible portion-by-portion taking without defrosting the whole pack.
• Low-fat seafood ingredient rich in protein, perfect for everyday quick-cook seafood meals.

Cooking Suggestions

• Thawing: Thaw sealed package in refrigerator. For faster use, submerge unopened bag in cold water. Avoid room-temperature thawing. Do not oversoak in water. Drain well before cooking.
• Stir-fry: Blanch squid flowers briefly in boiling water for 20-40 seconds until they curl up. Remove and drain, then quick stir-fry with chilli, garlic, green onions and vegetables over high heat. Short cooking time keeps texture tender and prevents rubbery toughness.
• Hot pot: Drop frozen or thawed squid flowers into boiling hotpot soup base. Cook 30-60 seconds once curled, then take out and enjoy with dipping sauces. Do not boil for long periods.
• Pan-sear / deep-fry: Pat surface dry thoroughly. Pan-sear on hot pan for 1-2 minutes or deep-fry at high temperature for very short time until lightly golden. Pair with pepper-salt or spicy seasoning.
• Spicy braised: Add blanched squid flowers into spicy sauce, simmer briefly, avoid prolonged simmering.

Storage Instruction

Keep continuously frozen at -18°C (0°F) or below. Do NOT refreeze after complete thawing. After thawing, finish consumption within 2-3 days. For best flavour and texture quality, use within 8 months under proper frozen storage.