Squid
Only premium fish is selected
Prepared within hours of being landed
Sent direct from the quayside
Squid specs
Squid specs
- Portion Size:
- Min 150g
- Serves:
- Serves 1
- Skin on:
- No
- Bones:
- No
- Latin name:
- Decabrachia
- Allergen:
- Mollusc
- May contain:
- Crustacean, Fish
Cooking instructions
Cooking instructions
Deepfried
HOW TO: A small deep-fat fryer is ideal for cooking small seafood such as squid, prawns, red mullet fillets, mussels, sprats, anchovies, whitebait and goujons. As the temperature of the oil can drop when fish is added, it’s safer to leave frying of the bigger, battered fish to your local chippy!
Follow this method for perfectly crisp squid. You can use the same method for other fish of the type above:
Heat vegetable oil in your fryer to 175˚C/350˚F – using an oil thermometer makes this both safer and easier. Keep an eye on the temperature as you prepare your fish. Clean the squid and cut it into rings about ½ cm thick. Get a couple of bowls and put some cold water in one, and some plain flour (ideally 00 or semolina) in the other. Put the squid rings in the water, use a sieve to drain them, then put them into the bowl with the flour, massaging so that the flour sticks to the squid.
Carefully drop the coated squid rings into the hot oil and fry till crispy – this should take between 4 and 5 minutes. Drain the squid on some kitchen towel, season with salt and just a squeeze of lemon.
Panfried
Take one of our cleaned Torbay squid and cut it into pieces. The head section can be cut into rings and the tentacles cut into 4 equal sized pieces.
Add some olive oil to a frying pan and get it nice and hot. Add lots of sliced garlic to the pan and when it just starts to colour add the squid. Toss the squid around in the hot pan for a minute or two which is all it will need to cook. Season it with salt and then add the juice of half a lemon and a handful of finely chopped parsley. If you like spice you can also add in some dried chilli at this point.
Toss the ingredients around in the pan again just to mix it all through, take off the heat and serve with crusty bread and a salad.
Delivery
Delivery
Order by 2pm Monday–Thursday or 12pm Friday for next-day seafood delivery to your door.
Minimum spend:
£18 (Tinned/Books)
£30 (Fresh or Frozen Fish)
Delivery rates:
Orders under £49.99 – £6.50
£50–£84.99 – £3.50
£85+ – Free
Royal Mail (Tinned & Books only): £3.50 delivery / Free over £85
Isle of Wight (selected areas): £10
You can select a future delivery date for non-fresh orders, and Pre-12 delivery is available at checkout.
DPD delivers UK Mainland only, excluding the Scottish Highlands and Islands.
Click and collect
With Click & Collect, you can order the day’s freshest seafood online and collect it for free from your nearest Rockfish restaurant. Your order will be carefully portioned, vacuum-packed, and stored in our temperature-controlled boxes, ready for you at your chosen time. It’s a simple way to enjoy market-fresh fish at home, with no delivery charge — and every collection also comes with a 10% off dining voucher to use in the restaurant.
Reviews
Reviews
Freshness guarantee
Freshness guarantee
We’re dedicated to delivering only the finest premium seafood - so fresh, it sets a new standard, even with our frozen fish. Your satisfaction is our priority, which is why we offer a money-back guarantee if you’re not happy with your order.
Wild caught
Boneless
Raw
Squid Recipes
About Squid
One of the things we look forward to is Squid season. One minute there are no Squid to be seen and then suddenly there are plenty. At the beginning of the season they are small, but very quickly grow.
The flavour of squid is sweet and the texture is very tender. It is a versatile fish and can be cooked in a number of ways including frying, roasting, braising and chargrilling.
Whole squid are fully cleaned and prepared at the quayside for you, ensuring you get to enjoy all the benefits of this delicious fish with none of the hassle.
Depending on the size of the squid that are landed, you may receive two medium squid or three smaller ones in your order.
Squid
How is the fish prepared?
How does my fish arrive?
Sustainable packaging
Stay informed
A steady market this morning after a big start to the week. Dover sole is still showing well and worth taking advantage of at that price. The black bream is a good fish to cook simply, and there are some nice turbot about too if you’re looking for something a bit more special.
The Chalkstream trout is always a good option and there’s enough choice across the market to keep things interesting without it feeling too crowded. With around 2,500 portions across 22 species, it’s a good, balanced Tuesday to pick from. Eat better fish.
Carpe piscem!
