Recipe: Squid Snack

Squid Snack

squid--6000 grams
salt---8.37 grams
MSG (monosodium glutamate)---4.0 grams

Wash the squid. Split at the back where the "quill" or shell is located. Remove the head, viscera, and skin. Scrape the skin until white and wash (skin removal can be facilitated by blancing for 2-3 seconds in boiling water).

Rub both sides with salt--MSG mixture. Use the proportions given above. Let stand overnight.

Pressure-cook for 1 hour at 15 lbs. pressure. (The length of time of pressure cooking depends on the size of the squids used.)

Spread on screen trays and partially dry for 10-15 minutes. Press in roller press. Dry under the sun.

The product is then ready to be fried.

Source: Department of Fisheries Technology
College of Fisheries
University of the Philippines System
No Date.

Note: The Department is now called:
Institute of Fisheries and Processing Technology
College of Fisheries and Ocean Sciences
University of the Philippines Visayas
Miag-ao, Iloilo