Calamari, also known as squid, is an area of seafood which you’re either reluctant to try, or you’ve experienced, and appreciate its deliciousness. The Calamari we offer has been cleaned, tenderised, cut in to presentable rings and individually frozen. All you have to do is decide is which delectable dish you want to create. These Calamari rings are great for frying, grilling and stir fry dishes. As the flesh is tender, it doesn’t take long to cook.

Additional Information:

- The Calamari Rings are raw, cleaned, tenderised and have been individually frozen

- Each pack weighs 700g net weight

- Storage: Freeze (-18 degrees or below)

- Origin: Asia

- As this product is frozen, if in the rare occasion it arrives defrosted, we recommend that you place it in the fridge, consume within three days and do not re-freeze.

- Allergens: Fish, crustaceans and molluscs.

How To Make Crispy Fried Calamari *Golden*

Source: Letscookolet

  • We deliver 7 days a week
  • We aim to dispatch your order within 48 hours


Once we receive your order, it is prepared to your requirements by one of the highly experienced members of our team. After the seafood is sealed to prevent leakage and contamination, we will apply a label highlighting important information such as the product name, origin, use by/best before date, storage advice, weight and batch number. Thereafter, ice sheets or thermal packaging will be used to keep your seafood cold during transit.

If your seafood is delivered in Leicester by one of our drivers, we will aim to deliver within 48 hours. Each of our own delivery vehicles are fitted with a temperature controlled unit to maintain the quality of our products.

If you are based out of Leicester, we will also aim to deliver your order within 48 hours. Our courier operates overnight for your next day delivery. Seafood ordered by 9pm can be delivered to your door the next day by 6pm.

Although we always try to deliver within 48 hours, all deliveries are dictated by availability of our products and delivery schedules.

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