Starting a Dried Squid Business

Considered a delicacy to the Chinese, dried squid is produced from cleaned squid that are sun-dried. It has a strong smell and chewy texture and is used to add a distinctive flavor to soups and other dishes.


  • Squid and Salt


  1. Sort out the squid according to size (small, medium, and large) small size ranges from 25-30 cm long, medium size ranges from 31-35 cm, and large from 36-40 cm.
  2. Manually clean the squid thoroughly by removing the eyes, skin, mouth, and fins using salt or tap water.
  3. Slit open the underneath portion of the squid entrails.
  4. Sun dry cleaned squid inside out from 8:00 am to 3:00 pm using a dryer made a bamboo mat known as capping.
  5. Collect the sun-dried then air-dry for an hour under the shade.
  6. Sun-dry the squid again from 4:00 pm to 5:00 pm.
  7. Collect the squid late in the afternoon when the temperature is low to prevent the squid from sticking to dryer.
  8. Sun-dry squids the following day, this time outside out.
  9. Flatten the body and tentacles of the squid by spreading some oil and rolling a bottle over it.
  10. Weigh the squid and pack by kilogram.
  11. Lay flat inside a prepared box ready for transport.



  1. By Ganda


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