Ika - Sliced Squid Sashimi Abalone How you've been using our

How you've been using our gilt-head sea bream fillets

then grill until the butter is bubbling and the oysters are slightly charred

The skin-on fillet steaks are awesome for pan frying - heat the pan to a medium heat and place the steak in skin side down and cook for 70% of the time on that side

whatever you call them

However we try to buy a year's worth during the abundant summer months so you can enjoy dived scallops all year round

Ika - Sliced Squid Sashimi Abalone How you've been using ourArrives on a tray with 20 slices of raw squid Defrost and ready to use slices of Ika for sashimi Sushi, a main course requires 150g of fish shellfish per person Someone with a lot of practice has done the hard work for you at slicing these into beautifully presented pieces of squid for sashimi. The tray arrives with 20 raw perfect slices of squid. You can eat Ika raw and relatively unadorned it's said to be naturally sweet. A pinch of salt with a