A little background of this fish that will be used in this particural Inihaw na pusit dish. Squid are cephalopods of the two orders Myopsida and Oegopsida, which were formerly regarded as two suborders of the order Teuthida.
However recent research shows Teuthida to be paraphyletic. This is the scientific side of our dish, Inihaw na Pusit.
The two current orders comprise around 304 species. Like all other cephalopods, squid has a distinct head, bilateral symmetry, a mantle, and arms.
Squid, like cuttlefish, have eight arms arranged in pairs and two, usually longer, tentacles. What is the best way to cook it? Inihaw na pusit! (SOURCE: Wikipedia)
How to cook squid? Inihaw na Pusit.
Other than adobo, one way of cooking Pusit is by grilling. If your longing for that smoky toasted flavor, broil it with charcoal, not with an electric grill. Don’t overcook though because it may become more tensile. Just the right temperature, broil slowly.
If you wanted to add some flavor, put some onions, garlic and tomato inside the squid body. Best with soy sauce with calamansi and wild chili. I’m not a fan of calamansi so soy sauce will do for me.
Health Benefits of squid
Contrary to what we know, people with rheumatoid arthritis can actually eat squids. Squid is rich in selenium mineral which helps to relieve arthritis symptoms and avoid free radicals damage. Squid contains copper that is sufficient for our body requirement.
Not only a source of protein, but squid is also a source of other vitamins like B12, B3, B2 and minerals like zinc, phosphorus and calcium.
