Wild caught. This recipe on the back. In 1980, Noah Clark's music career was not going as planned. He decided that, until the band made it big, he would clean fish to support his family. More than 40 years later, what started at the town's public dock in Wickford has turned into The Town Dock, a name known around the world for the very best calamari. We're still a family-owned company, now in its second generation with Noah's son, Ryan. We moved a little ways down the road and unload our vessels every day at our docks on Point Judith, Rhode Island. Our northern shortfin squid (Illex illecebrosus) is caught in the cold, deep waters of the North Atlantic. We're proud to offer this foodie favorite to savvy shoppers looking for sustainable, versatile, and delicious seafood at home. Did you know? Inside their bodies, squid have a quill, or pen, which is made of chitin and acts like a backbone (oddly, it has nothing to do with their ink). MSC: Certified sustainable seafood. msc.org.

Squid, Water, Salt, Sodium Carbonates, Sodium Citrate, Citric Acid

Safe Handling Instructions: Important: Keep frozen until ready to cook. Thaw under cold running water or refrigeration immediately before use. Do not refreeze. Cook to an internal temperature of 145 degrees F (63 degrees C).

Saute: Medium-high 3-5 minutes. Grill: High 2-3 minutes. Oven Roast: 400 degrees F 3-5 minutes. Air Fry: 400 degrees F 5-8 minutes.

Keep frozen.