How to Make Smoked Cuttle Fish

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


  • 3 Mixing bowls
  • Big bowl or saucer
  • Turner
  • Colander
  • Spoon
  • Smokehouse


  • 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)


  1. Clean cuttlefish. Remove head and entrails. Wash and strain to remove excess water.
  2. Soak cuttlefish in hot water and 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.
  7. Soak in the marinade for 2 hours.
  8. Place a heavy weight over the cuttlefish to completely submerge it in marinade.
  9. Mix from time to time.
  10. Remove cuttlefish from marinade and wash.
  11. Soak in water for 5 to 10 minutes.
  12. Light the smoke house and put cuttlefish in the smoking chamber.
  13. Smoke for an hour.
  14. 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.


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