Welcome to
Hooking & Cooking
Squid
Sponsored By: Schnapper
Point Boat Hire, Mornington
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 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. 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.
The Bait
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 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.
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
Cooking
Here are the two variations that I work with, personally
I chop and change the sauces to much to add them in here, as I use
Lemon, lime, sweet chilli, Mayo, what ever takes my fancy for the day.
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!
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.
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.
Enjoy 
The best fish that you will ever eat is one that you
catch yourself!
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