Filipinos enjoy smoked fish served with tomatoes and vinegar dip. Cuttlefish also tastes good when smoked.
- 3 Mixing bowls
- Big bowl or saucer
- 1 kilo Cuttlefish (about 8 pieces)
- Baking soda solution (6 tbsp of baking soda dissolved in 9 cups of water)
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)
- Clean cuttlefish. Remove head and entrails. Wash and strain to remove excess water.
- Soak cuttlefish in hot water and heat for 5 minutes.
- Wash and remove outer skin. Set aside.
- Soak cuttlefish in the baking soda solution for 4 hours.
- Prepare the marinade by mixing soy sauce, iodized salt, hot sauce, paminta, brown sugar, and calamansi juice in a bowl. Set aside.
- 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.
- Remove cuttlefish from marinade and wash.
- Soak in water for 5 to 10 minutes.
- 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.