How to dry sun-dried squid at home simply and easily

“Mực một nắng” (one-sun dried squid) has long been a beloved specialty across all three regions of Vietnam, but not everyone knows that it can be easily made at home. If you are looking for how to make one-sun dried squid, from selecting fresh squid and preparation to sun-drying and storage, this article will guide you through every specific step. Let’s prepare the ingredients and start making this specialty at home by following the instructions below.

What is one-sun dried squid? How does it differ from regular dried squid?

Many people confuse one-sun dried squid with regular dried squid, but they are actually two completely different products in terms of drying process, texture, and flavor.

One-sun dried squid is fresh squid that is processed and then dried under strong sunlight for about 4 to 8 hours. The finished product still retains a certain level of moisture; the meat is chewy, sweet, and keeps its natural ivory-white color and a mild ocean scent. This is a semi-dried state, not fully dehydrated squid.

Regular dried squid is dried or dehydrated for several days until all moisture is removed; the meat is firm, the color is darker, and it can be stored at room temperature for many months.

Criteria	One-sun dried squid	Regular dried squid
Drying time	4 – 8 hours	2 – 4 days or many hours of dehydration
Remaining moisture	~40 – 50%	<15%
Texture	Chewy, soft, slightly moist	Firm, dry, fibrous
Flavor	Freshly sweet, mild ocean aroma	Rich, saltier
Storage time	3 – 7 days (fridge), 1 – 2 months (freezer)	3 – 6 months (fridge), 6 – 12 months (freezer)
Common cooking methods	Grilling, frying, stir-frying	Grilling, steaming, salads

See more: Update on the latest one-sun dried squid prices, where to buy the best?

Criteria for selecting fresh squid for one-sun drying

The success of one-sun dried squid depends 70% on the quality of the initial ingredients. Substandard fresh squid will result in a finished product with a fishy smell, dull color, and mushy texture—no matter how correctly you perform the drying technique.

When choosing squid, prioritize purchasing at seafood markets early in the morning or from establishments that source fresh catch directly from fishing boats. Squid caught during the day usually has the best quality for one-sun drying because the meat is firm, highly sweet, and has minimal weight loss when dried.

Signs of high-quality fresh squid:

• Color: The squid body is opaque white or slightly light pink, with the outer skin intact, not peeling or turning brownish-gray.
• Smell: Natural, mild ocean scent, without any ammonia, sour, or overly fishy smell.
• Elasticity: Press on the body; the flesh is highly elastic and immediately returns to its original shape without being dented or mushy.
• Eyes: Still clear and bright, not cloudy or deeply sunken.
• Tentacles and head: Still firmly attached to the body, not detached or slimy.
• Ink sac: Still intact, not ruptured; if it is broken, the squid can still be used but needs immediate processing.

Regarding the type of squid, tube squid and broad squid can both be used for one-sun drying, although each provides different flavors and textures.

Tools needed for drying squid

There is no need to invest in many specialized pieces of equipment; you can completely make one-sun dried squid with simple tools available at home.

Basic tools needed:

• A sharp knife and a clean cutting board to split the squid evenly and prevent tearing the flesh.
• A large water basin to wash the squid multiple times and soak during preparation.
• Bamboo or stainless steel skewers to stretch the squid body while drying, helping it dry evenly.
• Stainless steel mesh tray or a drying mat to keep the squid lying flat and well-ventilated on both sides.
• Fly/insect-proof netting is mandatory if drying outdoors to prevent flies from landing on it.
• A clean tray or platter to collect the squid and let it drain before drying.
• Food-safe gloves to maintain hygiene while processing and handling the squid.

Detailed method for making one-sun dried squid

The process of making one-sun dried squid consists of 4 main steps, each with important technical points to note so that the final product reaches the best quality.

Step 1: Squid preparation – proper splitting and cleaning techniques

Cleaning the squid properly is key to preventing the squid from becoming fishy or bitter after drying. Many people skip this step or do it too hurriedly, leading to an unpleasant smell in the finished product.

Preparation process:

1. Initial wash: Wash the squid under cold running water to remove external impurities.
2. Separate the head and tentacles: Gently pull the head away from the body; the ink sac will come along. If you want to keep the head to dry together, cut off the hard beak and eyes.
3. Remove the quill: Insert 2 fingers into the squid body and pull out the transparent, stiff quill.
4. Peel the skin: Peel off the purple/red membrane outside the body, or keep it if you want to maintain a nice color.
5. Split the squid: Use a knife to split the body vertically in a straight line from top to bottom. For large squid (over 300g), it is recommended to make a few light diagonal slits on the inside so the squid dries evenly and faster.
6. Rewash: Wash thoroughly under cold water, especially the inside of the body, until the water runs clear.
7. Drain: Place the squid on an angled tray or mesh rack for 15 – 20 minutes to drain completely before drying.

Step 2: Choosing the time and location for drying

The timing of drying directly affects the quality of the final product. One-sun dried squid achieves the highest quality when dried during the best sunny hours of the day.

Ideal timing:

• Start drying at 8 – 9 AM, when the sun is warm enough but not too harsh.
• Collect the squid at 4 – 5 PM, before the humidity of the evening rises.
• Ideal total drying time: 6 – 8 hours under good sunny conditions at 30 – 38°C.

Good drying location:

• Places with direct sunlight and good airflow, such as balconies, rooftops, or gardens, are all suitable.
• Avoid drying near kitchen areas, vehicles, or dusty locations.
• Place the drying rack at least 50cm above the ground to utilize wind and avoid ground insects.

Step 3: Proper squid drying technique

This is the step that many people often do wrong, leading to unevenly dried squid or squid that is hard on one side and soft on the other.

• Stretch the squid: Use small bamboo sticks or toothpicks to stretch the body, keeping the squid from curling up during the drying process. This technique helps the squid dry evenly and keeps a beautiful shape.
• Place flat: Arrange the squid on the mesh tray, with the inside facing up to catch direct sunlight for the first 2 – 3 hours.
• Flip: After 2 – 3 hours, flip the squid over so the skin side faces the sun, preventing one side from becoming overly dried.
• Protect from harsh sun: If the outdoor temperature exceeds 40°C, it is recommended to cover with thin netting to prevent the surface from becoming hard while the inside has not yet lost enough moisture.
• Check dryness: The squid is done when the surface feels slightly sticky but not wet to the touch, and the body remains soft and flexible when bent without breaking.

Step 4: Collect and post-drying handling

After drying for the required time, collect the squid in the cool afternoon; avoid leaving it outdoors when the sun has gone down because the increased humidity will cause the squid to reabsorb moisture.

• Let the squid cool completely at room temperature for 30 – 60 minutes before bagging.
• Do not put warm squid into a sealed bag immediately because the heat will create condensation, causing mold.
• After cooling, the squid can be used immediately or stored in the refrigerator.

How to store homemade one-sun dried squid

Proper storage helps the squid retain its delicious flavor and prevents spoilage—this is especially important if you make a large quantity or want to save it as a gift.

Short-term storage (under 1 week)

If you plan to use it within 3 – 5 days, you can store the one-sun dried squid in the refrigerator by:

• Placing the squid in a zip bag or a sealed plastic box, removing excess air before closing.
• Not letting the squid come into direct contact with water or ice.
• Squid in the refrigerator can keep for 5 – 7 days while still maintaining quality.

Long-term storage (up to 3 – 6 months)

For long-term storage, the freezer is the best choice; you should:

• Divide the squid into small portions sufficient for one meal before freezing, avoiding thawing and refreezing multiple times.
• Wrap the squid in food cling film, then put it into a zip bag, vacuum seal if you have a machine.
• Write the production date on the bag to track the expiration date.
• Frozen squid can be stored for 3 – 6 months with almost no change in flavor.
• When ready to use, thaw in the refrigerator overnight; do not thaw at room temperature to avoid bacterial growth.

Wrap in zip bags, vacuum seal, and freeze to ensure quality and flavor.

Packaging homemade one-sun dried squid for gifting

Homemade one-sun dried squid is a unique and meaningful gift, especially for Tet or for relatives far away. To package it beautifully, follow these steps:

• Use vacuum-sealed bags to extend storage time and keep the squid’s shape.
• Place the squid bags into kraft paper or small wooden boxes, including a silica gel packet.
• Apply a label clearly stating the product name, production date, storage instructions, and expiration date.
• If shipping over long distances, include gel ice packs to keep the squid from spoiling during transit.

Use vacuum-sealed bags and apply labels for gifting.

What delicious dishes can be made with one-sun dried squid?

One-sun dried squid is very versatile in cooking and extremely convenient. So, what delicious dishes can be made with one-sun dried squid? Below, we will introduce the most popular dishes from one-sun dried squid:

• Charcoal grilled or griddled: The most popular way to enjoy it. Grilled one-sun dried squid is fragrant and best served with chili salt and lime or chili sauce; the flavor is incomparable.

Charcoal grilled one-sun dried squid is fragrant and incomparable when dipped in chili salt.

• Crispy fried squid: Deep-fry in hot oil for about 2 – 3 minutes until golden brown. The result is crispy on the outside and chewy/sweet on the inside, a perfect appetizer.
• Stir-fried with lemongrass and chili or stir-fried with garlic butter: Slice into rings or bite-sized pieces, stir-fry quickly with lemongrass, chili, and garlic. A rich-flavored dish that goes perfectly with rice and takes only 10 minutes to complete.
• One-sun dried squid salad: Combine thin slices of grilled squid with green mango, herbs, and roasted peanuts to create a refreshing, flavorful taste.

One-sun dried squid salad – a unique, refreshing dish combining the crunchy, sweet taste of squid with cucumber, herbs, and sweet and sour sauce.

• Steamed with ginger: Steam for 5 – 7 minutes with ginger slices, drizzle with a ginger and scallion dipping sauce; this cooking method retains the natural sweetness of the squid.

How to make one-sun dried squid without sun

The weather is not always favorable, especially in the rainy season or on cloudy days. Here are two effective alternatives for making one-sun dried squid in the absence of sunlight.

Using a food dehydrator or dryer

A food dehydrator is the best solution when there is no sun, providing a finished product similar to outdoor drying but with better hygiene.

• Drying temperature: Set to 55 – 65°C.
• Drying time: About 3 – 5 hours depending on the thickness of the squid and machine power.
• Arrangement: Arrange the squid in a single layer on the drying tray, do not overlap to allow hot air to circulate evenly.
• Check: After 3 hours, check the moisture by bending slightly; it is done when it is flexible and the surface is no longer wet.

Use a food dehydrator when there is no sun to get a result similar to outdoor drying.

If you use a home oven as a substitute, set the temperature to 60°C, and leave the oven door ajar by 2 – 3cm to allow moisture to escape. This method is less effective than a dehydrator but still yields acceptable results.

Using fans combined with mild sun

On days with mild sun or good wind, you can use this method:

• Place the squid rack in the windiest place, like a terrace or windy balcony.
• Use an electric fan blowing gently from a distance of 50 – 70cm to speed up moisture evaporation.
• The required time will be longer than usual, about 8 – 12 hours instead of 6 – 8 hours.
• The finished product is less fragrant but still reaches the standard moisture level of one-sun dried squid.

Common mistakes and notes when making one-sun dried squid at home

Although the process is not too complicated, many people still encounter some mistakes that prevent the final product from reaching the desired quality. Ola Squid has summarized the most common mistakes so you can avoid them:

• Drying the squid before it has fully drained: Excess moisture makes the squid dry slowly, easily becoming slimy and smelly. Always drain for at least 20 minutes before drying.
• Not stretching the squid: Squid curls up during drying, making the folds unevenly dried and prone to mold inside.
• Not covering with fly-proof netting: Flies landing on the squid are not only unhygienic but also leave eggs, causing rapid spoilage.
• Collecting the squid too late: Leaving the squid outdoors after sunset causes it to reabsorb humidity, and the surface becomes slimy.
• Storing while still warm: Heat trapped in a sealed bag creates conditions for bacteria and mold to thrive.
• Choosing squid that is not fresh enough: This is the leading cause of unpleasant fishy odors even if the technique is correct.
• Drying too long or under overly harsh sun: The squid becomes completely hard, losing the characteristic chewy texture of one-sun dried squid.

Stretch the squid evenly while drying so it dries uniformly and avoids mold.

Frequently Asked Questions (FAQ) about how to make one-sun dried squid

How long should one-sun dried squid be dried?

In good sunny conditions (30 – 38°C, little cloud cover), one-sun dried squid needs to be dried for 6 – 8 hours continuously. Signs that the squid is ready: the surface is slightly sticky but not wet, the body is flexible when bent, and the color is natural ivory-white, not yellow or transparent.

Can I make one-sun dried squid without strong sun?

Absolutely yes. You can use a food dehydrator at 55 – 65°C for 3 – 5 hours, or combine a fan with mild sun for 8 – 12 hours. The result might differ slightly in flavor (missing a bit of the characteristic sun-dried aroma) but in terms of moisture and texture, it still meets the standard for one-sun dried squid.

Between tube squid and broad squid, which makes better one-sun dried squid?

Both are delicious but in different ways. Tube squid has thick, chewy, sweet meat suitable for grilling and frying. Broad squid has thinner, softer meat with a mild fatty taste, suitable for stir-frying and salads.

Why does my homemade one-sun dried squid get hard even though it was dried for only one day?

The most common cause is overly harsh sun (above 40°C), which causes the surface to dry too quickly, leading to the sudden hardening of the outer protein layer while the inside has not yet released enough moisture.

Also, excessive dehydration before drying is another cause. Therefore, you should cover with thin netting during peak hours (11 AM – 2 PM) and start drying later (9 – 10 AM).

How to make one-sun dried squid is not complicated if you master the technique from ingredient selection, preparation, and drying to storage. The key lies in three factors: high-quality fresh squid, appropriate drying time, and moisture control. If done correctly, you will have a batch of fragrant, naturally sweet, and chewy one-sun dried squid that is just as good as store-bought, while ensuring hygiene and significant savings. If you are looking for high-quality seafood sources to create delicious squid dishes, check out the products at Ola Squid store.

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