Squid (Pusit)

Squid, often called calamari or pusit in Filipino, 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. The ink of the squid, used in some Filipino dishes, is dark and savory with a slightly bitter taste.

Preparing squid at home is not as complicated as it looks. In fact, it's a quick and easy process, from cleaning to cooking the squid.

Jump to:

• Is squid a healthy food?
• What is squid ink?
• How to buy
• How to clean
• How to store
• Squid in Filipino cuisine
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Is squid a healthy food?

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 color. It has also been used in traditional medicine and as a natural dye.

How to buy

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.

How to clean

Step 1: Separate the head from the body

Grasp the lower end of the body in one hand, then the area above the eyes in the other. Pull the head and the body in opposite directions, twisting slightly as you go.

Step 2: Collect the ink sac (optional)

Skip this step if you do not need the ink sac, the small black vein that comes with the innards.

Gently remove the sac using a knife or your fingers. Puncture and squeeze the contents into a bowl with some water or vinegar. You can use a spoon and press it against a strainer. Some ink can also be collected behind the eyes.

Step 3: Remove the beak

Expose the beak, a round piece of inedible cartilage, by squeezing the area below the eyes. Pull it out with your fingers or cut it with a knife, then discard it.

Step 4: Detach the tentacles

Cut off the tentacles (left photo) just below the eyes. Do not cut too far away from the eyes to keep the tentacles together. Discard the head and innards (right photo).

Step 5: Remove the cuttlebone

Pull out the long, plastic-like cartilage (cuttlebone) from the opening of the body. If it breaks, reach inside the body and push the rest of the cartilage through the top.

Step 6: Empty the body

Remove whatever remains inside the body by squeezing it or inserting your fingers.

Step 7: Remove the skin (optional)

The skin is completely edible, but you can peel it away as an option.

Step 8: Detach the fins (optional)

Another optional step is to detach the fins from the body.

Step 9: Wash them thoroughly

Wash the bodies and tentacles thoroughly under cold running water.

How to store

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 longer shelf life.

Squid in Filipino cuisine

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(Calamares): 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 (Squid Adobo): 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 (Grilled Squid): 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 from 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 cooked over high heat with a slightly thickened sauce.

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