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At V TOP FROZEN FOOD, we don’t just supply premium frozen squid, we also love to educate our customers – from restaurant owners to chefs – on how to properly handle and prepare squid for different dishes.
In today’s video, we’ll show you step-by-step how to clean, cut, and process squid into different cuts commonly used in restaurants and catering businesses. Whether you run a seafood restaurant, café, or catering service, knowing the right way to prepare squid is key to serving your customers the freshest, most appetizing dishes.
Different Squid Cuts You’ll Learn Today:
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Squid Ring – Perfect for frying into golden, crispy calamari 🥢
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Squid Tentacle – Flavorful and chewy, great for stir-fry and grilling 🍢
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Squid Head – Commonly used in soups and stews for added flavor 🍲
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Squid Tube – Versatile for stuffing or slicing into strips 🍜
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Squid Flower – Beautifully cut for hotpot or BBQ, tender and eye-catching 🌸
Our video will walk you through each step so you can process squid efficiently while maintaining freshness and quality.
Why Our Squid is Trusted by Restaurants
At V TOP FROZEN FOOD, every squid is:
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Freshly caught and quickly frozen at -18°C to lock in natural flavor ❄️
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Hygienically processed with strict quality control standards
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No additives or preservatives, just clean and natural seafood
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Available in bulk packs, ready for restaurants, hotels, and catering businesses
Whether you need whole squid or pre-cut squid products, we’ve got you covered with consistent supply and reliable delivery.
Serving Restaurants Across Malaysia
We deliver to Kepong, Klang Valley, Kuala Lumpur, Seremban, Melaka, and beyond – making sure your kitchen never runs out of high-quality squid products.
Our cold chain logistics ensure that every pack arrives frozen fresh, so you can confidently serve your customers the best-tasting squid every time.
🎥 Watch our full video now to learn how to cut and process squid like a pro –
and remember, at V TOP FROZEN FOOD, we supply every cut of squid you need, straight from our warehouse to your kitchen. 🦑
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