Surfcasting, Land based fishing and rock fishing specialist.Helping the Under Dogs of Fishing Win!
AT THE FOREFRONT OF SURFCASTING,ROCK FISHING AND MORE
BEST LURES: Comes down to person preference, and light &
BEST LURES: Comes down to person preference, and light conditions. Experiment with Different colors for differing light and water conditions. I like the Kokoda Squid Sniper and Yo-Zuri squid lures.
BEST TACKLE: A medium to slow tapered rod and lure tied directly to the main line via a loop knot.
BEST TIME: Sun Rise And Sun set
BEST LOCATIONS: From Piers and Wharfs in their artificial light and over weed beds.Also around resturants on a water front. Sqiud are attracted to light.
Squid are a curios little creature that use jet propulsion to transport their tasty little selves around the oceans.Squid have highly developed eye sight and prey on small fish. They tend to live in weed beds which give them cover, a place to ambush prey and breed.
The best technique is the Sink And Jig. Cast out lure, (working in a systematic approach,so you can cover all the available water to your front in the least amount of casts) let the lure sink,you will find 80%of squid take on the sink.
Lift the rod and wind a few turns,lift the rod 3-4 times wind the slack and repeat, generally a medium to slow retrieve of line works best with small erratic movements imparted to the lure.
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. 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
Cut Squid tube down the center, 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 long pieces.
To Prevent the squid from spitting oil everywhere
Dry the squid with paper well prior to adding the coating. This will splatter.
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 in a plastic bag.
Add the squid and shake well
Remove from the bag and fry in Peanut oil for about 30-35 sec or until golden brown.
Crispy Chili Squid
1/2 a cup of Corn Flour
3 table spoons of Chili powder less if you like mild
a pinch of salt
1 tea spoon of Chinese 5 spice powder.
Put into plastic bag.
Add squid and shake well
Remove and fry in Peanut oil for about 30-35sec or until golden brown.
Bon Appetite
CATCH AND RELEASE EVERYTHING EXCEPT DINNER
BEST TACKLE: A medium to slow tapered rod and lure tied directly to the main line via a loop knot.
BEST LURES: Comes down to person preference, and light &
BEST LURES: Comes down to person preference, and light conditions. Experiment with Different colors for differing light and water conditions. I like the Kokoda Squid Sniper and Yo-Zuri squid lures.
BEST TIME: Sun Rise And Sun set
BEST LOCATIONS: From Piers and Wharfs in their artificial light and over weed beds.Also around resturants on a water front. Sqiud are attracted to light.
Squid are a curios little creature that use jet propulsion to transport their tasty little selves around the oceans.Squid have highly developed eye sight and prey on small fish. They tend to live in weed beds which give them cover, a place to ambush prey and breed.
The best technique is the Sink And Jig. Cast out lure, (working in a systematic approach,so you can cover all the available water to your front in the least amount of casts) let the lure sink,you will find 80%of squid take on the sink.
Lift the rod and wind a few turns,lift the rod 3-4 times wind the slack and repeat, generally a medium to slow retrieve of line works best with small erratic movements imparted to the lure.
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. 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
Cut Squid tube down the center, 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 long pieces.
To Prevent the squid from spitting oil everywhere
Dry the squid with paper well prior to adding the coating. This will splatter.
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 in a plastic bag.
Add the squid and shake well
Remove from the bag and fry in Peanut oil for about 30-35 sec or until golden brown.
Crispy Chili Squid
1/2 a cup of Corn Flour
3 table spoons of Chili powder less if you like mild
a pinch of salt
1 tea spoon of Chinese 5 spice powder.
Put into plastic bag.
Add squid and shake well
Remove and fry in Peanut oil for about 30-35sec or until golden brown.
Bon Appetite
CATCH AND RELEASE EVERYTHING EXCEPT DINNER
