EntrePinoys Atbp.

Smoked Cuttlefish

Filipinos enjoy smoked fish served with tomatoes and vinegar dip. Cuttlefish also tastes good when smoked.

Utensils:

3 mixing bowls big bowl or saucer turner

colander spoon smokehouse

Ingredients:

• 1 kilo cuttlefish (about 8 pieces)
• baking soda solution (6 tbsp of baking soda dissolved in 9 cups of water)
• marinade

Ingredients for Marinade:

• 2 tbsp hot sauce
• 2 tbsp iodized salt
• 2 tbsp brown sugar
• 1/8 cup calamansi juice
• 1 cup soy sauce
• 1 tsp powdered pepper (paminta)

Procedure

1. Clean cuttlefish. Remove head and entrails. Wash. Strain to remove excess water.
2. Soak cuttlefish in hot water. Heat for 5 minutes.
3. Wash and remove outer skin. Set aside.
4. Soak cuttlefish in the baking soda solution for 4 hours.
5. Prepare the marinade by mixing soy sauce, iodized salt, hot sauce, paminta, brown sugar, and calamansi juice in a bowl. Set aside.
6. Remove cuttlefish from the solution. Soak in the marinade for 2 hours. Place a heavy weight over the cuttlefish to completely submerge it in marinade. Mix from time to time.
7. Remove cuttlefish from marinade and wash. Soak in water for 5 to 10 minutes.
8. Light the smoke house and put cuttlefish in the smoking chamber. Smoke for an hour.

Smoke cuttlefish is now ready to be served. To store, let cool and place in polyethylene bags. Close with a heat sealer. Smoked cuttlefish can last for 2 weeks if placed in the freezer. It may last 3 months if vacuum-sealed.

Crispy Squid Rings

Squid rings are nutritious snack foods for both young and old. It can be a good source of income as a home-based food business.

Utensils:

chopping board knife 2 mixing bowls casserole pan

turner strainer paper towels polyethylene bag heat sealer

Ingredients:

• 1 kilo squid (pusit)
• 4 tbsp baking soda
• 11 cups water

Procedure

1. Clean pusit. Remove the head, entrails, fins, and outer skin. Wash and strain.
2. Soak squid in hot water for 2 to 3 minutes. Slice into thin rings. Seat aside.
3. Prepare baking soda solution by dissolving baking soda in 6 cups of water. Soak squid rings in solution for 4 hours.
4. After 4 hours, drain squid rings. Wash and soak squid rings for an hour in 5 cups of water.
5. Remove squid rings from water and sun dry for 2 to 3 hours.

Squid rings must be fried in hot cooking oil oil. Make sure that the oil is not too hot for the squid rings are easily burned. When cool, pack squid rings in polybags and seal well.

source: www.tlrc.gov.ph, photo from shellfish.org.uk, alibaba.com, z.about.com, wikimedia.org

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