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Fried Squid Fin

It was during a food trip at Nam Prik Thai Kitchen in Sambag, Jaro that we were served a curious looking squid delicacy which later turned to be just the palikpik or fin of a pusit. Almost taken for granted most of the time compared to the main body part especially when making squid rings, the palikpik also makes a good and delicious crunch. 
Just slide the knife along the "belly" underside of the squid to remove the palikpik. Wash it thoroughly (again) then just add salt and dry out in the sun for a day (doesn't need to be very dry). Just deep fry the dried squid palikpik and served with vinegar and chili concoction. 


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