What You’ll Find Here?
I know cleaning squid can look a little intimidating, but trust me, once you’ve done it a couple of times, it’s actually quick and kind of fun. Squid is one of my favorites for dishes like adobong pusit, grilled pusit, or even crispy calamari. But before we get to the good part (cooking and eating), we’ve got to make sure it’s cleaned properly so it turns out tender and fresh-tasting.
What You’ll Need
- Fresh or thawed squid
- Sharp knife
- Chopping board
- Bowl of water
- Running water
Step-by-Step: How I Clean Squid
1. Separate the head from the body
Hold the body in one hand and the head in the other. Give it a gentle pull and the head, tentacles, and most of the innards will come right out. Easy.
2. Remove the ink sac and guts.
Check the innards you just pulled out. You’ll spot a shiny little silver pouch — that’s the ink sac. Keep it if you’re making adobong pusit, otherwise toss it along with the guts.
3. Take out the beak.
Flip the tentacles over and press the center where they join together. You’ll find a small hard “beak” — pop it out and get rid of it.
4. Remove the cartilage.
Inside the squid’s body, there’s a clear, plastic-like strip called a quill. Just slide it out. It’s oddly satisfying.
5. Peel off the skin (optional).
If you want the squid to look nice and white, peel off the thin purple skin from the body and fins. You can skip this part though — the skin is totally edible.
6. Rinse thoroughly.
Give the body and tentacles a good rinse under running water. Make sure there’s no slime or bits left inside.
7. Slice into rings.
If your recipe calls for rings, place the cleaned squid tube on a chopping board and slice it into even pieces. These are perfect for frying or stir-frying.
My Extra Tips
- Clean your squid as soon as you can so it stays fresh.
- If you’re keeping the ink for cooking, be gentle when handling it — it can get messy fast.
- Pat the squid dry before frying to avoid oil splatter.
Frequently Asked Questions
Not at all. The skin is totally edible. I usually peel it off if I want the squid to look cleaner and whiter, especially for frying or grilling, but it’s really just for presentation.
Yes! If you’re cooking adobong pusit, that ink is gold. Just be careful when removing it so it doesn’t burst all over your chopping board.
Don’t overcook it. Squid is best either cooked super quick (like under 2 minutes) or low and slow in a stew. Anything in between makes it rubbery.
Spoiled tilapia usually smells very fishy or sour. The flesh may look dull, slimy, or sticky to the touch. Fresh tilapia should smell clean, not have a strong odor, and the eyes (if whole) should be clear and not sunken.
What’s Next After Cleaning?
Now you’re ready for the fun part — cooking! You can grill it with a soy-calamansi marinade, simmer it with onions and tomatoes for a classic adobong pusit, or bread and fry it for golden calamari.
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