Christmas Selection 2026
OUR CHRISTMAS AND NEW YEAR ORDER BOOK IS NOW CLOSED AND WE ARE NO LONGER ACCEPTING ANY ADDITIONAL ORDERS.
IF YOU’VE MISSED THE DEADLINE YOU ARE VERY WELCOME TO VISIT THE SHOP AND SELECT FROM THE COUNTERS, OUR OPENING HOURS ARE AT THE BOTTOM OF THIS PAGE. IF YOU NEED TO GET IN TOUCH, PLEASE EMAIL US AT info@passionateaboutfish.co.uk AND WE WILL RESPOND AS SOON AS WE CAN
IF YOU’VE MISSED THE DEADLINE YOU ARE VERY WELCOME TO VISIT THE SHOP AND SELECT FROM THE COUNTERS, OUR OPENING HOURS ARE AT THE BOTTOM OF THIS PAGE. IF YOU NEED TO GET IN TOUCH, PLEASE EMAIL US AT info@passionateaboutfish.co.uk AND WE WILL RESPOND AS SOON AS WE CAN
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Squid Ink Sachets
Squid (Cuttlefish) Ink If you’ve ever wondered how restaurants get that dramatic jet-black rice or pasta - this is it. Most culinary 'squid ink' is actually cuttlefish ink, and for good reason. It has a gentler, more rounded flavour with subtle salty seafood notes, without the metallic sharpness true squid ink can sometimes have. It’s not just about colour (although the natural inky black is spectacular). It adds depth and a quiet savoury richness that works beautifully with seafood. Perfect for: ~ Arroz negro (black rice) ~ Seafood risottos ~ Black pasta or pasta sauces ~ Squid or prawns ~ Traditional squid cooked in its own ink Bold, dramatic and properly Mediterranean - and surprisingly easy to use at home.
Squid (Cuttlefish) Ink
If you’ve ever wondered how restaurants get that dramatic jet-black rice or pasta - this is it. Most culinary 'squid ink' is actually cuttlefish ink, and for good reason. It has a gentler, more rounded flavour with subtle salty seafood notes, without the metallic sharpness true squid ink can sometimes have.
It’s not just about colour (although the natural inky black is spectacular). It adds depth and a quiet savoury richness that works beautifully with seafood.
Perfect for:
~ Arroz negro (black rice)
~ Seafood risottos
~ Black pasta or pasta sauces
~ Squid or prawns
~ Traditional squid cooked in its own ink
Bold, dramatic and properly Mediterranean - and surprisingly easy to use at home.
If you’ve ever wondered how restaurants get that dramatic jet-black rice or pasta - this is it. Most culinary 'squid ink' is actually cuttlefish ink, and for good reason. It has a gentler, more rounded flavour with subtle salty seafood notes, without the metallic sharpness true squid ink can sometimes have.
It’s not just about colour (although the natural inky black is spectacular). It adds depth and a quiet savoury richness that works beautifully with seafood.
Perfect for:
~ Arroz negro (black rice)
~ Seafood risottos
~ Black pasta or pasta sauces
~ Squid or prawns
~ Traditional squid cooked in its own ink
Bold, dramatic and properly Mediterranean - and surprisingly easy to use at home.
How much to use:
A little goes a long way.
1g flavours roughly 100g of rice.
Each 4g sachet will flavour around 400g of rice so plenty for 4–6 people.
A little goes a long way.
1g flavours roughly 100g of rice.
Each 4g sachet will flavour around 400g of rice so plenty for 4–6 people.