How to Cook Dried Pusit (Dried Squid): A Filipino Kitchen Guide

Dried pusit — known in English as dried squid — is one of the most crave-worthy snacks and ulam staples in Filipino cuisine. With its smoky, chewy, deeply savory flavor, it's the kind of food that brings Filipinos straight back to home. Whether you're grilling it over charcoal or pan-toasting it on your stovetop, this guide will show you how to cook dried pusit perfectly every time.

What Is Dried Pusit?

Pusit (pronounced poo-sit) is the Filipino word for squid. Dried pusit is whole squid that has been cleaned, salted, and sun-dried to preserve it. The drying process intensifies its natural umami flavor and gives it that signature chewy-crispy texture when cooked. It's enjoyed as a snack, a beer match (pulutan), or a main dish served with rice and vinegar dip.

What You'll Need

• 1 pack of Jivanya Dried Pusit - Regular Squid
• Cooking oil or butter (for pan method)
• Steamed white rice
• Spiced vinegar with garlic and chili (for dipping)
• Calamansi or lemon (optional, for serving)

How to Cook Dried Pusit: Step-by-Step

Method 1: Grilling (Traditional)

Step 1: Prepare the Pusit

Remove the dried squid from the packaging. No soaking needed — cook it dry for maximum chew and smokiness. If you prefer a slightly softer texture, brush lightly with water before grilling.

Step 2: Grill Over Flame

Place the dried pusit directly over a gas flame or charcoal grill on medium heat. Grill for 1–2 minutes per side, using tongs to flip. Watch closely — it chars quickly! You want it golden-brown with slightly caramelized edges, not burnt.

Step 3: Pound It

The classic Filipino finishing move: place the grilled pusit in a plastic bag and pound it with a rolling pin or the flat of a knife. This tenderizes it and fans out the squid into thin, crispy shreds. Tear and serve.

Method 2: Pan-Toasting (Stovetop)

Step 1: Dry Toast

Heat a dry pan over medium heat (no oil). Place the dried pusit flat in the pan and press gently with a spatula. Toast for 1–2 minutes per side until fragrant and slightly puffed.

Step 2: Optional Butter Finish

For a richer flavor, add a small knob of butter in the last 30 seconds and let it coat the pusit as it melts. Remove from heat immediately.

Step 3: Serve

Transfer to a plate and serve with spiced vinegar dip and steamed rice, or tear into pieces and enjoy as a snack.

Tips for the Best Dried Pusit

• Don't overcook it — dried pusit goes from perfect to bitter quickly. 1–2 minutes per side is enough.
• Pounding is key — don't skip this step if grilling. It transforms texture dramatically.
• Vinegar dip — mix spiced cane vinegar with crushed garlic, sliced bird's eye chili, and a pinch of sugar. The acidity cuts through the saltiness perfectly.
• Store properly — keep unused dried pusit in an airtight bag in the freezer to preserve freshness and flavor.

Serving Ideas Beyond the Basics

• Pusit pulutan — the ultimate Filipino beer snack. Grill, pound, and serve with ice-cold drinks.
• Pusit rice topper — shred grilled pusit over garlic sinangag for a savory, smoky fried rice upgrade.
• Pusit and eggs — scramble or fry eggs alongside shredded pusit for a quick, protein-packed breakfast.
• Pusit adobo flakes — rehydrate slightly and braise in vinegar, soy sauce, and garlic for a modern twist.

Where to Buy Authentic Dried Pusit

Ready to cook? Shop Jivanya Dried Pusit - Regular Squid — 200g of premium sun-dried squid, delivered to your door. Also explore our full Jivanya Dried Fish Collection for more authentic Filipino pantry staples.