Tender, mild, and pleasantly chewy, squid should be cooked for either a few minutes (grilling, frying) or a very long time (stewing, braising). Anything in between gives it a rubbery texture. Because its slightly nutty flavor doesn't overwhelm a dish, squid works in anything from salad to bouillabaisse. Slice it into rings and fry it, or leave it whole and stuff it.
This half shell mussel comes from New Zealand. The product has a neutral taste and is perfectly suitable as a starter or as an amuse, for example with a cheese topping. The mussels can be combined with various flavors.
Steam them in white wine with parsley, garlic, and butter, or in a tomato-based broth. Mussels make a classic pairing with pommes frites and a frosty glass of ale.
A delightful delicacy of the deep, octopus has a tender, meaty flavor that's a favorite of seafood lovers all over the world. Wild-caught in the Mediterranean, these octopi are tenderized using sea salt, cold water, and a tumbler before being flash-frozen to guarantee a fresh taste.