• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes by Nora
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipe Index
  • About me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About me
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Ingredient Guides

    Squid (Pusit)

    Published: Jan 21, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

    3 shares
    • Facebook
    • Twitter
    • Email

    Squid (Pusit), often called calamari, is a type of seafood belonging to the cephalopod family that also includes octopuses and cuttlefish.

    It has a soft, cylindrical body with eight tentacles and two fins that run along its body. Its flesh is white and tender, with a delicate and slightly sweet taste similar to shrimp and scallops.

    Squid on a cutting board.
    Jump to:
    • Is squid a healthy food?
    • What is squid ink?
    • How to buy squid
    • How to store squid
    • Filipino recipes with squid
    • Other ingredient guides you may like
    • 💬 Comments

    Is squid a healthy food?

    According to Week&, squid can be a healthy food choice due to its low fat and high protein content. It is a good source of vitamins and minerals, including Vitamin B12, phosphorus, and magnesium.

    The omega-3 fatty acids it contains are crucial to heart health, brain function, and reducing inflammation in the body.

    However, squid can be high in cholesterol, so it should be consumed in moderation. It can also be a source of foodborne illness if not handled or cooked properly.

    What is squid ink?

    The squid produces a dark liquid known as squid ink contained within a sac, a small black vein that comes with the innards. The ink is a protective mechanism it ejects to ward off predators by obscuring their view.

    The ink is used in Mediterranean and Asian cuisine to add a savory, umami flavor and natural dark color. It has also been used in traditional medicine and as a natural dye.

    How to buy squid

    Fresh squid

    Unless fresh-caught squid is available, "fresh" squid sold in supermarkets is typically frozen beforehand to maintain its quality.

    When selecting squid, ensure that it is firm and shiny, without any signs of freezer burn or pink/purplish discoloration. It should have a pleasant aroma reminiscent of the ocean, without any strong or fishy odors.

    Buying whole, uncleaned squid is a more economical option and allows you to collect the ink sac. Small to medium-sized squid tend to be sweeter and more tender than larger ones.

    Frozen squid

    Squid tubes or bodies, cut rings, and tentacles are also available frozen and ready to cook. Avoid packages with excessive ice crystals or signs of freezer burn, like discoloration or dry spots.

    Frozen squid should be defrosted in the fridge or submerged in cold water if you're pressed for time. For food safety, do not refreeze previously frozen seafood.

    If you're interested in learning how to clean squid, be sure to check out my step-by-step instructions.

    How to store squid

    As with all seafood, squid deteriorates rapidly. For the best quality, cook it right away or store it properly.

    Fresh squid should be cleaned and refrigerated immediately. Keep it in the coldest part of your fridge (usually the bottom shelf), or rest it on a bed of ice. Use it within 2 days or freeze it right away.

    If the squid is frozen, keep it in the freezer until you are ready to use it. Store it in an airtight container or bag to prevent freezer burn.

    It is safest to thaw it overnight in the refrigerator. If you are pressed for time, place it in a sealed plastic bag and submerge it in cold water for a few hours.

    Cooked squid should be refrigerated for up to 2 days or frozen for a longer shelf life.

    Cleaned squid bodies, fins, and tentacles on a baking sheet.

    Filipino recipes with squid

    Squid is versatile and delicious when properly cooked. The best way to cook it is quickly over high heat or slowly over low heat. Here are some Filipino favorites:

    • Fried Calamari: Squid is battered and deep-fried until golden brown, then dipped in sweet chili sauce or spiced vinegar. It is known as Fried Calamares in the Philippines and is also sold as street food.
    • Adobong Pusit: A tangy, savory stew of squid with familiar adobo flavors—vinegar, soy sauce, and aromatics. Squid ink gives the sauce its distinctive black color. Green chilies are often added, and some versions include coconut milk.
    • Paella: Arròs Negre (known as Paella Negra in the Philippines) is a black paella made with squid or cuttlefish ink. Squid can also be used in other paella or rice dish variations, such as Seafood Paella.
    • Inihaw na Pusit: Squid is marinated in a slightly sweet, tangy soy sauce mixture and typically grilled over charcoal. It is sometimes stuffed with tomatoes and onions, and served with a dipping sauce made with soy sauce, calamansi, and chilies.
    • Salt and Pepper Squid: A Chinese-inspired salt and pepper dish where squid is battered, deep-fried, and tossed with salt, ground peppercorns, and chili peppers.
    • Squid Stir-Fry: A stir-fry of squid (sometimes with other seafood), aromatics, and vegetables with a slightly thickened sauce.
    Fried squid on a plate.

    Other ingredient guides you may like

    • Pouring soy sauce on a saucer plate.
      Soy Sauce: A Filipino Kitchen Staple
    • Banana Blossom on a banana tree.
      Banana Blossom: The Unlikely Vegetable
    • Whole and cracked opened Tamarind.
      Tamarind: A Staple in Filipino Cuisine
    • Rice Flour in a bowl.
      Rice Flour: A Staple in Filipino Snacks and Desserts

    Do you like this post? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this post are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    More Ingredient Guides

    • Coconut cracked open with macapuno inside.
      Macapuno: The Coconut Mutant
    • Panutsa
      Panutsa: From Sugarcane to Sweet Treat
    • Lemongrass on a wooden table.
      Lemongrass in Filipino Cooking
    • Pork Chicharon with various sizes.
      Pork Chicharon: A Crunchy Filipino Classic
    3 shares
    • Facebook
    • Twitter
    • Email

    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    Learn more about me →

    Reader Interactions

    Comments

    1. Terry

      February 05, 2023 at 3:57 am

      5 stars
      Your instructions are very easy to follow. The pictures are extremely helpful. Thank you, Nora.

      Reply
      • Nora Rey

        April 10, 2023 at 10:48 am

        Thanks so much for your kind words! I'm glad you found the instructions and pictures helpful. Let me know if you have any questions or if there are any other recipes you'd like to see. Happy cooking!

        Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

    Hi, I'm Nora! Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

    More about me →

    Popular Recipes

    • Grilled Pork Belly on a plate with pickled vegetables and spicy vinegar dipping sauce.
      Inihaw na Liempo Recipe

    • Beef stir fry with onions and peppers in a wok zoomed in.
      Beef Stir Fry with Onions & Peppers

    • Mackerel on Olive oil on a plate.
      Mackerel in Olive Oil

    • Beef Caldereta topped on a rice served on a plate.
      Beef Caldereta Recipe

    • Buko Pandan on a glass dish cup topped with ice cream covered be rice crisps.
      Buko Pandan Salad Recipe

    • Assorted Filipino foods on a table covered in banana leaf for a Kamayan Feast.
      Kamayan Feast: Bringing Family and Friends Together

    Seasonal Desserts

    You must use the category name, not a URL, in the category field.

    Footer

    ↑ back to top

    About

    • Accessibility Statement
    • Cookie Policy
    • Disclaimer
    • Image Use & Copyright
    • Privacy Policy

    Contact

    • Contact

    Copyright © 2023 RECIPES BY NORA

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie SettingsAccept
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
    CookieDurationDescription
    cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
    cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
    cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
    cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
    cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
    viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
    Functional
    Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
    Performance
    Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
    Analytics
    Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
    Advertisement
    Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
    Others
    Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
    SAVE & ACCEPT
    3 shares