Seafood salads are ready to eat. Try as a first course before a meal, a refined snack with some fresh bread to soak up the marinade or paired with a salad as a simple meal. These salads are perfect for summer days when it is too hot to turn on the oven, or when you just don't feel like cooking. Bring them to a picnic with a chilled bottle of white wine or serve them as an appetizer for your backyard cookouts. 

SAFE HANDLING— Keep frozen until ready to eat. Defrost in the refrigerator 4-5 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days. 

CALAMARI SALAD: squid, canola oil, red wine vinegar, carrots, red onions, fennel, celery, kalamata olives, olive oil, parsley, garlic, spices

OCTOPUS SALAD: octopus, canola oil, olive oil, castlevetrano olives, lemon juice, garlic, mint, spices