Dried Squid or popularly known as Bulad Pusit, is a salted and sun dried seafood product commonly produce in the Philippines. It is made from a fresh and cleaned squids. The process in making Dried Squid is very simple and a good business to start at home.

Ingredients:

• Squid
• Salt

Procedure:

1. Sort out the squid according to size (small, medium, and large), small ranges from 25-30cm long, medium size ranges from 31-35cm, and large from 36-40cm.
2. Manually clean the squid thoroughly by removing the eyes, skin, mouth, and fins using salt or tap water.
3. Slit open the underneath portion of the squid entrails.
4. Sun dry cleaned squid inside out from 8:00 am to 3:00 pm using a dryer made from a bamboo mat known as capping.
5. Collect the sun-dried then air-dry for an hour under the shade.
6. Sun-dry the squid again from 4:00 pm to 5:00 pm.
7. Collect the squid late in the afternoon when the temperature is low to prevent the squid from sticking to dryer.
8. Sun-dry squids the following day, this time outside out.
9. Flatten the body and tentacles of the squid by spreading some oil and rolling a bottle over it.
10. Weigh the squid and pack by kilogram. Lay flat inside a prepared box ready for transport.

Sources: DOA, Bureau of Fisheries and Aquatic Resources