Calamari Squid


Diners know it as calamari, but in the seafood business, we call it squid. Calamari is the Italian name for squid. Battered and fried squid is commonly served as an appetizer. We deliver squid to restaurants and food service locations .
Squid is a mollusk related to the cuttlefish and octopus. It has ten tentacles, and like its cousin, the octopus, it also releases a dark ink into the water when it senses danger. Fine dining restaurants may use the squid ink in certain dishes.

Calamari meat is firm and white with a mild, slightly sweet and almost nutty flavor. Squid ranges from one inch in size up to eighty feet(the giant squid), but the most common size for eating is less than twelve inches. The body is commonly called the tube.

Squid is caught fresh from North Atlantic or Asian waters, meticulously cleaned and frozen for optimal freshness.

We sell several frozen squid / calamari products:

•Squid T and T (domestic)
•Squid T and T (imported)
•Squid Tube (domestic)
•Squid Tube (domestic)

In the list above, T and T stands for Tube and Tentacles.



Seafood lovers will adore our amazingly fresh selection of squids. You can now buy cleaned squid right from N. Sang-Udom and have it shipped to your door within days. Not for the faint-hearted, this 5-pound Diamond brand squid is a great option when you want to try something new in the kitchen. Squid tubes and tentacles, also known as calamari, are known as a delicacy.
Calamari can be eaten on its own as an entrée or it can be eaten as a side dish, prepared in a variety of ways. For some, there is nothing more delicious than fried calamari, while others prefer it mixed into a stir fry or prepared in a delicious stew for the winter months.
Whether you prefer to eat it on its own or with another dish, our selection of cleaned squid tubes and tentacles are perfect for preparing your next dish. Everything is sent freshly caught, and cleaned, ready for cooking.



The very same squid wings used in our famous Calamari and Chips. Same product and recipe for over 30 years, you simply cannot go wrong here. Perfect served as a meal or just as an appetizer.

Squid wings are already cleaned and separated portions for your convenience. The meat is firm, with a mild and slightly sweet flavor. The tubes and tentacles are from squid ranging in size from approximately 4 – 10 inches. The body meat is the best part of the squid, which can be left whole to be stuffed, or sliced into perfect rings for deep-frying.



Red king crab is the largest and most common species of the Alaskan king crab species and accounts for 75% of the Alaska catch, with more than 90% of that caught in Bristol Bay. Alternatively, golden king crab is the smallest of the Alaskan king crab species and is found mostly in the Aleutian Islands. King crab is low in saturated fat and a good source of vitamin B12, phosphorus, zinc, copper, and selenium. It has fleshy claws and legs with sweet, rich meat, and crab caught later in the year tends to have a higher meat fill. King crab is sold as sections, claws, legs, and split legs bandsawed down the middle.

Most king crab is delivered live to shore-based processors and cooked while live and then brine frozen; some king crab is processed on board catcher processors. Some buyers say that shore-based processors use more fresh water than fishermen who process onboard, resulting in a less salty product. Glaze for king crab should be 3-5% so it’s recommended that periodic glaze tests be done on crab legs to make sure you’re not paying for water. Be sure to check that the count is correct; king crab are graded by the number of walking legs per 10 pounds. Hence, a 20-pound box of 9/12 count king crab should contain 18 – 24 walking legs. Industry standard king crab packs contain 1.5 pounds of “broken” crab per 20lb. box.

Buyer beware: Russia export data for king crab doesn’t acknowledge product going to the U.S. and in 2013 it is estimated that 65% of king crab sold in the U.S. came from Russia, often labeled as “Alaska king crab.”


– Fresh king crab should be refrigerated immediately and served within 2 days of arrival. Left-over king crab (which is rare) should be used within a couple days of your meal. A tip for extending the shelf life a bit is to place a bag of ice on top of the crab (be sure the storage pan is deep enough to hold the ice melt, and that the crab is not left to “drown” in a pool of water).

– Our fresh Alaska red king crab is pre-cooked & and kept chilled until shipped overnight. It is wrapped in bubble wrap prior to shipping and kept chilled within a styrofoam box during transport.



N. Sang-Udom offers a wide variety of whole frozen lobster. We provide our customers with raw or blanched frozen lobster ranging in size from 1 lb. to 6+ lbs. We offer a wide variety of packaging options, including our 10 lb. wholesale box and our new retail twin pack. Ready Seafood has the unique ability to service retail, wholesale, and food service companies worldwide.




N. Sang-Udom is committed to providing our customers with the highest quality Maine and Canadian lobsters. All of our lobsters are harvested by independent lobstermen and women in the Gulf of Maine and Canadian Maritimes. At Ready Seafood, our two tank-one touch system ensures that each lobster is only handled once so that they arrive fresh with their tails flipping and claws snapping.

We ship to all destinations worldwide. No order is too big or too small and we offer a wide variety of packaging options to meet our customers needs.



Common Name: Crystal Red Shrimp, Red Bee Shrimp, Red Diamond Shrimp
Scientific name: Caridina cf Cantonesis
Wild Origin: China and Hong Kong
Maximum Size: 2 – 3 cm or 0.8 – 1.2 inch

Crystal Red Shrimp Care:
Tank Parameters Required:
pH – 6.0-6.8
gH – 3-6
kH – 0-1
TDS – 100-200
Temperature – 18-25C or 64 – 78F

Temperament: Omnivore/Non aggressive
Breeding: Easy
Difficulty: Easy


We care about high quality shrimp with strong genetic lines. At Shrimp Corner strive to breed high quality shrimp. We continuously selected breed all the species that we sell, picking out the highest quality shrimp to breed to strengthen & improving the gene.



Available wild-caught (though research into aquaculture is ongoing), these are marine and estuarine coastal dwellers that can tolerate low salinity for extended periods, preferring shallow water with a muddy bottom in mangroves, sheltered estuaries and tidal flats (though females with eggs are often found well offshore). Found around most of the Australian coast from NSW north around to Shark Bay, WA; most of the commercial catch is from Queensland and NT, with some also from NSW. Caught in pots, drop nets and dillies.

Other names:
Black crab, green crab, mangrove crab, muddie, muddy, green crab (Giant); brown mud crab (Orange).

Size and Weight:
Commonly about 17cm in carapace width and 500g-1kg, but can grow to 28cm and 3kg. Size restrictions vary from state to state.


Black Tiger shrimp, aka “King of Prawns” are the most widely distributed and commercially marketed shrimp in the world. In the wild, Black Tiger are harvested along coastlines from the southern tip of Africa to the Sea of Japan. However, about 80 percent of the black tigers on the market are farmed with the majority raised in Asian countries and 30% in Latin America which makes them available year round.

Unlike cold water shrimp, whose meat can be watery and sometimes taste bland, warm water Black Tiger shrimp have a distinctly bold, sweet, firm-textured meat that has earned them the honour of being called the ‘poor man’s lobster’.


Rostrum moderately long with 7-10 dorsal and 2-4 ventral teeth. In mature males petasma symmetrical and semi-open. Spermatophores complex, consisting of sperm mass encapsulated by sheath. Mature female has open thelycum. Six nauplii, three protozoeal, and three mysis stages. Coloration normally translucent white, but can change depending on substratum, feed and water turbidity. Maximum size 23 cm, with maximum CL of 9 cm. Females commonly faster growing and larger than males.

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