Photo credit: World Fish Center
Review: Abdel Rahman El Gamal (Founder of the website)
Squid is characterized by its high protein, low fat content with a moisture content of about 80%. If not timely consumed and unless proper treatment is applied, squid may undergo rapid spoilage. Salting, smoking, and drying are the frequently used methods in the processing and preservation of squids.
Sun-dried squid or “bulad pusit” is commonly produced along coastal areas whereas squids are caught almost all year-round.
The inserted picture shows the sun-drying of squids in the Philippines whereas the process may be carried out by individuals (backyard drying), fisherfolk associations or community owned squid and fish drying business. The simplicity of the process along with the high market demand on sun-dried squid makes it a good business and a profitable source of income in rural areas especially for rural women in locations where squids are abundant.
Typically, immediately caught squid must be cleaned before sun-drying which lasts 2-3 days before packaging. In some operations, squid is sun-dried for at least one day, followed by two days of air drying. It is believed that this protocol helps avoid molds and hence prolong the product’s shelf life.
Sun-dried squids are sold to local residents, walk-in tourists, and local traders whether in fish markets and/or grocery stores. Some brands of dried squids have good reputation due to its increased shelf life and enhanced quality. So far, it is believed that the squid investment is highly profitable.
