With my delayed posts regarding our Subic adventure, I’m sharing you this OPM song which tells the world why...
Setting up S.M.A.R.T (specific, measurable, achievable, realistic and time-targeted) goals...
Motion City Soundtrack is an internationally-renowned pop punk band composed...
I am surprised with the big squid we bought in Cagbalete Island recently, when we got to spend one weekend there with some friends, a local sold it to us for 130 pesos only. Choosing your squid: it must be firm, moist squid with a mild sea smell which is a sign of freshness. Photo courtesy of www.instagram.com/verjube.
It was still a mystery to me on how such huge squid species are floating around the rich marine environment of Quezon where fishing were the local’s main source of living. It maybe around 25 inches long, a slender, silvery, pinky-finger-sized fresh catch squid which they call Pusit Aswang.
Pusit aswang as the locals of Mauban, Quezon named the jumbo squid because they also eat squids. The squid has eight arms and two tentacles, used for grabbing and holding prey, each arm of it has suckers.
Be careful of the sucker’s calcareous ring of serrated teeth when you clean them because they might hurt and lacerate your fingers like what happened to me. Cleaning them also includes the discard of the cuttlebone, beak, entrails and ink sac, that’s when I get to know more about the anatomy of cephalopod. All other parts of it are edible.
Squids may be cooked in different ways (marinated, smoked, stuffed, used in soups, sauces, salads and pasta dishes), it was such a popular food in many parts of the world. Squid ink can be use to color pasta or as an adobo sauce. It can also be eaten raw (but not this big).
This kind of squid might be tensile, consider techniques to avoid a tough and chewy seafood. Don’t overcook the squid. You can roast squid and make it tender by just leaving it in a pan without anything else, the squid will give off a fair amount of liquid to cook with.
How do we cooked the big squid in the island? We stuffed the mantle (literally the body) with seasoned onions, tomatoes, ginger and calamansi juice. Put it in a foil (or a banana leaf maybe) and grilled on coals. That easy!
The next day of our tour in Cagbalete, we also tried to taste their popular Adobong Pusit made out of the same kind of squid, a spicy and juicy squid dish. After the get-away, I’m still hungry for more squid. In celebration of mouthful cravings, I cooked a bunch of lunch: stuffed grilled pusit again along wiith grilled corn and tomatoes, grilled porkchop, ginisang bagoong and pesang bangus.
I don’t know much about the commercial squid fishing in the sea of Quezon, it may be a growing industry with the help of government assistance. But as they push for making Cagbalete Island a tourist destination, local fishermen still struggles for other means of living.
I might want to go squid fishing soon in Cagbalete, that’s when I knew how to swim.