Grilling dried squid lets off some of the strongest food odors I have ever experienced. Good grief, talk about pungent food! Our crew at home considers this a special treat whenever I come back from Bohol so I have taken to buying it by the kilo, having my suki vacuum pack it and checking it into the hold of a nice 737 jet hoping it wonâ€™t smell up some other passengerâ€™s fake Louis Vuitton luggage. There seems to be no secret to the dried squidâ€¦take some fresh medium sized squid and de-gut it, dry under the hot sun until flat and totally dehydrated and either grill it on a hot fire or fry it up in lots of vegetable oilâ€¦ But the taste and texture are memorable and thus it is welcomed with smiles after long periods of dried squid famineâ€¦
It is, in my opinion, dry, stringy, tough, chewy and a perfect sponge for good vinegar or chilli sauce but I am not one of its more avid fans. Actually, I remember eating this as a kid and thought it was more like a bad-tasting gum than an actual source of protein… I love dried danggit but canâ€™t get too into the dried squid. At any rate, it ainâ€™t cheap stuffâ€¦at close to PHP600+ a kilo in the Bohol Central market (about PHP900 a kilo by the time you reach the Cebu airport) it is pricier than dried fish, but a little does go a really long way.