600g squid, cleaned
2 limes, rind grated, juiced
1 tablespoon grated palm sugar
3 garlic cloves, crushed
2 tablespoons sweet chilli sauce
15ml (3 teaspoons) soy sauce
40ml (2 tablespoons) peanut oil
Herb salad
1 garlic clove, crushed
1 long red chilli, seeded, thinly sliced
1 tablespoon grated palm sugar
1 lime, juiced
40ml (2 tablespoons) fish sauce
60ml (1/4 cup) seasoned rice vinegar
20ml (1 tablespoon) peanut oil
2 x 100g packet baby Asian salad leaves
6 radishes, very thinly sliced
1/2 cup mint leaves, torn
1/2 cup coriander leaves
2 tablespoons peanuts, roasted, chopped


1. Score skin with a sharp knife and cut the squid into bite-size pieces. Place flesh and tentacles in a bowl
2. Combine lime rind juice, sugar, garlic, sauces and oil. Season and pour over the squid
3. Set aside to marinate in the fridge for 30 minutes
4. To make the salad, combine garlic, chilli, sugar, lime juice, fish sauce and rice vinegar
5. Whisk in the oil, to combine. Set aside. Toss salad leaves, radishes and herbs together
6. Heat barbecue to high. Cook squid for one minute or until cooked
7. Add to salad mixture, toss in dressing and garnish with peanuts


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!