Squid Loligo vulgaris

A very popular soft-bodied cephalopod with muscular tentacles and strong arms that are covered on the lower side with rows of suckers. The squid ink has a dark colour and deep fishy taste, and is used in many dishes such as pasta and risotto.



300g - 2kg


All around the UK.


All year round; best quality from October - March

Oil Content


Price Guide


Portion Size

Whole, pieces or sliced into rings (calamari)


Cuttlefish, octopus

How To Cook

Pan fried, grilled, deep fried, baked, steamed. Careful not to overcook as goes rubbery.

Fish Fact

Squid ink can be added to foods to create a rich flavour and deep, black colour. It's rich in iron and antioxidants and provides a number of potential health benefits. Squid also have 3 hearts.

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