Rockfish Brixham Calamari in Ink Sauce

Brixham Calamari in Ink Sauce



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Braised in squid ink and tomatoes, this Brixham calamari works wonders as part of a pasta dish, or simply dive in and enjoy it straight from the tin with fresh, crusty bread. 

When opening his first fishmongers in 1996 it was Mitch Tonk’s ambition to deliver the most sustainable seafood in the world, and with this key principle in mind he created Rockfish. Now, in their spectacular range of lovingly preserved seafood and accompaniments, that aim has remained the same, always striving to change-up the way we experience seafood.

Details & Care
  • No cooking required
  • Keep refrigerated after opening
  • Consume within 24 hours