Pacific Squid U/5 - Large-Grade Frozen Squid for Professional Kitchens
Teppitak Pacific squid in U/5 grade means fewer than five tubes per kilogram, so each squid is large (around 200 g and up), tender and ideal for grilling, frying, stuffing and searing. Caught in the Indo-Pacific and quick-frozen, it reaches your kitchen with clean flavour and firm texture, ready to portion. U/5 is the size professional chefs choose when they want a generous, plate-filling squid with consistent yield.
About the Squid
This is Indo-Pacific squid (Uroteuthis chinensis), processed in Thailand from FAO 71 (Western Central Pacific) waters. Squid (Loligo / Uroteuthis) has a slender body, fins running half its length and sweet, tender flesh, distinct from the firmer, cheaper totano (flying squid) and from cuttlefish.
Characteristics
Large U/5 tubes with a clean, sweet marine flavour and a tender bite when cooked correctly. Supplied frozen and glazed; check the net weight after glazing and pat dry before cooking.
Professional Uses
Grill or plancha over high heat for 2-3 minutes total; deep-fry in batter or flour at 180 C for 1-2 minutes; stuff and bake at 180 C for 15-20 minutes; or braise slowly for 20-30 minutes. The golden rule: cook squid either very briefly (under 3 minutes) or long (over 20 minutes), as the 3-15 minute range turns it rubbery.
Pairings
Lemon, parsley, garlic and chilli; tomato for stews; a crisp white wine for service. Classic Mediterranean dishes include stuffed squid, fritto misto, grilled calamari and calamarata.
Defrosting and Yield
Thaw slowly in the refrigerator at +4 C for 12-24 hours, never at room temperature, and never refreeze. Expect a 20-30% cooking loss from water; portion at around 150-200 g of frozen product per serving.
Storage
Keep frozen at -18 C. Once thawed, cook within 24 hours.
Distribution and Logistics
LAPA delivers frozen across Switzerland (Zurich, Geneva, Lausanne, Bern, Basel, Lugano and Lucerne), keeping the cold chain at -18 C from our Embrach warehouse with partner carriers La Posta, Planzer, Galliker and Camion Transport. Fish restaurants, Mediterranean trattorie, hotels and caterers rely on LAPA for large-grade squid.
Who It Is For
Fish restaurants, pizzerias, hotels, canteens and caterers that need a large, versatile squid ready for grill, fryer and stuffing.
