Fresh Squid in Adelaide
Adelaide Seafood prides itself on delivering the freshest and finest seafood selections, with a spotlight on our locally sourced squid. Our commitment to quality and taste ensures that each squid product is a culinary delight, perfectly capturing the essence of Australian seafood.
Shop Our Selection of Squid Products
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Australian Squid Tubes
$21.90 Select options This product has multiple variants. The options may be chosen on the product page -
Crumbed Squid Rings
$4.98 Select options This product has multiple variants. The options may be chosen on the product page -
Salt and Pepper Squid
$3.58 Select options This product has multiple variants. The options may be chosen on the product page
Our Fresh Squid
Our Salt and Pepper Squid is a standout favourite, featuring lightly dusted Australian squid seasoned to perfection with a salt and pepper flour. This delicacy is designed to tantalise your taste buds, offering a crispy exterior and tender inside that’s simply irresistible. It’s an ideal starter or a main, promising to elevate any dining experience with its rich flavours and textures.
For those who love the versatility of squid, our Australian Squid Tubes are a must-try. Caught in the pristine Australian waters, these squid tubes are perfect for a variety of cooking methods, including both deep and shallow frying. Their freshness and quality make them a popular choice for chefs and home cooks alike, allowing for endless culinary creations.
Lastly, our Crumbed Squid Rings, freshly coated in panko crumbs, are a crowd-pleaser. The Australian squid is prepared with meticulous care, ensuring each ring is crumbed to perfection, ready to be fried to a golden crisp. These squid rings are a great addition to any meal, offering a crunchy texture and succulent flavour that’s bound to impress.
At Adelaide Seafood, we’re passionate about providing our customers with the best seafood experience. Our squid selection is no exception, offering a range of products that are as versatile as they are delicious.
