Hooking and Cooking Squid |
Hooking and Cooking Squid
Hooking
Squid inhabit reefs and sea grass beds. This environment provides them with shelter, food and a place to breed. Squid feed largely on small fish and shrimp. The squid is an ambush predator that uses stealth and camouflage to capture its prey. Squid are also a popular pier fishing target. When fishing from piers, the best bet is to fish at night under the lights.
The Gear
I always fish with a line no heavier than six kilograms. I find that light line makes it easier to work the lure. I have also noticed that the more natural the line colour, the more effective the set-up is. Blue, white and light green lines seem to be the most effective. The reason for these colours in lines, is the fact that they are less visible in the water. When fishing for squid, I like a light to medium rod that has a slow taper. The reason for a slow tapered rod, is that you hook a squid by the tentacles and the sharp pins on the lure are easily pulled through the squid’s soft flesh. I find that a slow tapered rod helps absorbs the squid's lunges and reduces the amount of pulled hooks.
The Rig
The most important thing I find when chasing squid, is the rig used. I find that whenever possible, tie the jig directly to the main line. This is not always possible due to current or drift speeds. The reason for this method of rigging, is that it enables the jig to sink slowly. In my experience, over eighty percent of the squid that take the jig do so as it is sinking. Having the jig attached directly to the main line also enables you to work through a wider range of water levels, while maintain greater feel and control over the jig. On occasions where the drift or current speeds are to quick for the jig to be tied directly to the line, you may need to use a Paternoster rig suspending the jig about one meter up from the sinker.
The bait
When fishing for large Squid, many anglers use whole fish baits. These baits are typically presented with a pronged spike inserted either through the head or anal cavity of the bait. Baited jigs are typically rigged the same as artificial ones, but those fishing from a pier more often than not prefer to use a float to keep their offering at the desired level. Best baits for Squid are Silver Whiting, Garfish, Pilchards and Scad Mackerel.
The Technique
The way you retrieve the jig depends on the strength of the water current. I always lift the lure (Jig) in a jigging motion. I never jig the lure as soon as the line starts too become taught. I always gradually lift the rod for the first half a meter of the jigging motion, and then I jig as violently as desired. The reason I do this is, that it allows the angler to hook any squid that may have taken the jig as it was sinking. This method will prevent a lot of pulled hooks and frustration.
Some days, the squid will fancy a fast erratic jigging motion, while other days will see the squid favour a slow lifting motion, or even no motion at all. Be prepared to experiment with your retrieve to obtain the best action for that given day.
For those that are fishing with a baited jig, the most common method is to just cast your offering out and let the squid find it, however if things are slow, try retrieving the bait in the same fashion as an artificial offering.
Some days, the squid will fancy a fast erratic jigging motion, while other days will see the squid favour a slow lifting motion, or even no motion at all. Be prepared to experiment with your retrieve to obtain the best action for that given day.
For those that are fishing with a baited jig, the most common method is to just cast your offering out and let the squid find it, however if things are slow, try retrieving the bait in the same fashion as an artificial offering.
Cleaning
The edible parts of the Squid are the mantle (Tube) and tentacles.
Step 1: Remove the Squid’s Head and cut off the tentacles as a whole.
Step 2: Holding the Squid’s mantle, reach inside the squid and remove the intestines and backbone. With a little practice, you will be able to do this in one motion. Be careful not to break the ink sack!
Step 3: Skin the Squid. This is done by removing the wings and stripping off the excess skin
Step 1: Remove the Squid’s Head and cut off the tentacles as a whole.
Step 2: Holding the Squid’s mantle, reach inside the squid and remove the intestines and backbone. With a little practice, you will be able to do this in one motion. Be careful not to break the ink sack!
Step 3: Skin the Squid. This is done by removing the wings and stripping off the excess skin
Cooking
Here are the two variations that I work with. Personally, I chop and change the sauces too much to add them in here as I use lemon, lime, sweet chilli, Mayo, whatever takes my fancy for the day.
Cut Squid tube down the centre so you have 1 big flat piece of squid.
Cut Squid tube down the centre so you have 1 big flat piece of squid.
Now score the Squid with light criss cross cuts.
Cut the scored squid into 1cm wide and 5cm long pieces.
The Hot Tip!
Here is the secret..............To Prevent the squid from spitting oil everywhere, dry the squid with paper towel prior to adding the coating. This will save many a burned arm!
Cut the scored squid into 1cm wide and 5cm long pieces.
The Hot Tip!
Here is the secret..............To Prevent the squid from spitting oil everywhere, dry the squid with paper towel prior to adding the coating. This will save many a burned arm!
Crispy Curried Powdered Squid
1/2 a cup of Corn Flour
3 table spoons of curry powder (Medium or hot ......Your Choice)
A pinch of salt
2 tea spoons of lemon pepper
Put all this into a 30cm x 20cm plastic bag
Add the squid to the bag and shake well
Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until golden brown
3 table spoons of curry powder (Medium or hot ......Your Choice)
A pinch of salt
2 tea spoons of lemon pepper
Put all this into a 30cm x 20cm plastic bag
Add the squid to the bag and shake well
Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until golden brown
Crispy Chilli Squid
1/2 a cup of Corn Flour
3 table spoons of Chilli powder (less or more......Your Choice)
A pinch of salt
1 tea spoon of Chinese 5 spice powder.
Put all this into a 30cm x 20cm plastic bag.
Add the squid to the bag and shake well
Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until golden brown.
3 table spoons of Chilli powder (less or more......Your Choice)
A pinch of salt
1 tea spoon of Chinese 5 spice powder.
Put all this into a 30cm x 20cm plastic bag.
Add the squid to the bag and shake well
Remove the squid from the bag and fry into hot Peanut oil for about 30 sec or until golden brown.
