Looking for fresh squid? Here you’ll find pusit from local fishers and sellers in the Philippines. Compare the listings, check the price per kilo and message the seller directly.
Pusit is the Filipino word for squid. In Cebuano and other Visayan languages it is also called nukos. Squid is not a fish: it is a mollusk, a relative of octopus (pugita) and cuttlefish, with a soft tube-shaped body, eight arms and two longer tentacles. In Filipino kitchens it is best known as adobong pusit, inihaw na pusit and calamares.
Sellers and market vendors use a few local names. These are the ones you’ll hear most:
Local name | English name | What it’s like |
|---|---|---|
Pusit lumot | Bigfin reef squid | Large squid with a thick, tender body and wide fins. A favourite for grilling and calamares, and usually the most expensive. |
Pusit kalawang | A reddish-brown squid (kalawang means rust) | Usually cheaper than lumot, with firmer meat. Common in adobo. |
Pusit ballpen | Small, slender squid | Sold fresh for frying and adobo, and often dried. |
Names differ by region, so ask the seller which kind and what size the listing is.
Squid prices depend on the kind, the size and the day’s catch. As of October 2026, this is what sellers list on FarmyHub:
Squid | Listed price | Where |
|---|---|---|
Fresh small squid | ₱190 as listed | Zamboanga City |
Most listings ₱700 to ₱1,400 per kilo | Cebu, Cagayan de Oro, Zamboanga City |
The fresh listing shows a price but not the unit, so confirm with the seller that it is per kilo. For average fish and seafood prices in public markets, see the fish price list in our monthly price report.
Look: fresh squid has clear, bright eyes and shiny skin with its spots still intact. Dull skin and cloudy eyes mean it has been sitting.
Smell: it should smell clean and of the sea, never sour or like ammonia.
Touch: the body should be firm and spring back when pressed.
Clean: pull the head from the body, remove the clear quill inside, and rinse. Keep the ink sac if you’re cooking adobong pusit.
Cook: either fast or slow. Two to three minutes over high heat keeps squid tender, and so does simmering for 30 minutes or more. Anything in between turns it rubbery.
Store: keep it on ice or in the fridge and cook it within a day, or freeze it.
Ask the seller when the squid was caught and how it will be packed in ice.
FarmyHub is a marketplace, not a fish stall. We don’t catch, pack or deliver the squid. Each seller manages their own listing, price and stock, so message the seller through the listing to confirm the kind, the size, the price and the delivery.
Also browse fresh fish, shrimp (hipon), dried fish, including dried pusit and all fresh seafood for sale. Buying regularly or in bulk? See our list of fresh fish and seafood suppliers in the Philippines.
Pusit is squid in English. In Cebuano it is also called nukos.
No. Squid is a mollusk, related to octopus and cuttlefish. It is sold beside fish in the market, which is why it is often grouped with fish and seafood.
As of October 2026, fresh small squid is listed on FarmyHub at ₱190 in Zamboanga City, and most dried pusit at ₱700 to ₱1,400 per kilo. Prices change with the size, the kind and the catch, so confirm with the seller.
Pusit lumot is the larger squid with a thick, tender body and wide fins, often used for grilling. Pusit kalawang is reddish-brown, usually cheaper and firmer, and common in adobo.
Cook it fast or slow. Two to three minutes over high heat keeps it tender, and so does simmering for 30 minutes or more. In between, it gets rubbery.
Sa FarmyHub, may sariwang pusit na nakalista sa ₱190 sa Zamboanga City ngayong Oktubre 2026. Nagbabago ang presyo depende sa laki, uri at huli, kaya i-message ang seller para sa presyo ngayon.
