Here's All You Need To Know About How To Choose, Buy, and Prep Pusit

Here's what you need to know about how to buy and then clean pusit for your favorite adobong pusit recipe.

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Pusit (squid) is a wonderful seafood that's a great alternative to fish. It's more meaty than fish and is just as a delicious as any shellfish.


If you're intimidated by buying and preparing squid on your own, here's all you need to know about how to select the freshest squid in the market and what to do after you've bought it: 


1 Choose squid that's milky white. 

At the market or palengke, select squid that have milky white fleshy and light pink overtones underneath the mottled purple skin. 


2 No to fishy smells.

It should smell clean like the ocean with no strong, fishy odor.


3 Clean and prep it properly.  

To clean squid, reach inside its body and pull away the head and tentacles. Peel away the dark outer skin and remove the transparent plastic-like cartilage inside the body. The cartilage is found behind the head. Attached to the body is a black sac, the ink sac. Remove the ink sac carefully and set aside if using. If using the tentacles, make a cut above the eyes of the head. Give the body and tentacles a final rinse under running water before cooking. 



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Always make sure your squid is fresh!


4 Use it within 2 days or store it properly. 

Fresh squid should be used preferably within two days. If not, place squid in a tightly sealed zip-top bag or container and placed in the coldest section of the refrigerator. 


5  Freeze it after cleaning. 

If not cooking within a few days, clean the squid and prep as needed then freeze immediately for use within two months. To freeze, place the cleaned squid in a zip-top freezer bag, squeeze out all the air, and seal tightly. 


6 Cook it into something delicious.   

Once you have your squid properly cleaned and prepped, you can enjoy any of these squid dishes: 


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Squid meets adobo in this savory-sour Filipino dish.


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Dig into these seafood-studded dishes!



Tips by Rachelle Santos were published in the March 2016 issue of Yummy magazine. Minor edits have been made by the editors.


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