Squidezy

06/10/2026

📝🦑 SQUID TIP—WRITE DOWN WHAT WORKED

A good squid session can feel like luck. Record the conditions, though, and you may discover a pattern you can repeat.

After a follow, strike or landed squid, make a quick note of:

🌊 Tide stage: Was it rising, falling, near high tide or near low tide?
🕗 Time: Record when the action started—not just when you arrived.
💨 Wind: Note its direction and whether it strengthened or eased.
👀 Water conditions: Clear, slightly coloured, calm or choppy.
🎣 Jig details: Size, colour and sink rate.
⏱️ Working depth: Record the successful sink count or estimated depth.
🌿 Location type: W**d edge, sandy lane, jetty light, pylons or reef.

You don’t need a complicated fishing diary. A small notebook or a quick note on your phone is enough.

After several trips, you may discover that a particular spot produces squid during the same tide stage, light level or wind direction. That information can help you choose when to return—and which jig to tie on first.

Keep your exact fishing locations private if you prefer, choose a safe fishing position and check the current fishing rules, limits and closures for your Australian state or territory.

Do you keep a fishing log—or trust yourself to remember every successful session? Tell us below! 👇

Once you’ve brought home a legal catch, make cleaning easier and less messy with Squidezy.

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide

SQUIDEZY—DON’T GET INKED!

05/10/2026

🌮🦑 LIME & PAPRIKA SQUID TACOS WITH MANGO SLAW

Taco night just went coastal! Tender charred squid, sweet mango, crunchy slaw and a fresh lime-yoghurt drizzle make these colourful tacos hard to resist.

Makes 8 tacos | Serves 4

Ingredients

Lime and paprika squid

* 600 g cleaned squid tubes and tentacles
* 30 mL olive oil
* 30 mL lime juice
* Finely grated zest of 1 lime
* 2 garlic cloves, crushed
* 2 teaspoons smoked paprika
* 1 teaspoon ground cumin
* ½ teaspoon sea salt
* ¼ teaspoon cracked black pepper

Mango slaw

* 180 g red cabbage, finely shredded
* 1 ripe mango, peeled and cut into thin strips
* 1 avocado, diced
* ½ small red onion, thinly sliced
* ½ cup fresh coriander leaves
* 20 mL lime juice
* 20 mL olive oil
* Pinch of sea salt

Lime-yoghurt sauce

* 200 g Greek yoghurt
* 20 mL lime juice
* 2 tablespoons finely chopped coriander
* Pinch of sea salt

To serve

* 8 small flour tortillas
* Lime wedges

Method

1. Combine the olive oil, lime juice, lime zest, garlic, paprika, cumin, salt and pepper in a bowl.
2. Slice the squid tubes into 1 cm rings or bite-sized pieces. Leave smaller tentacles whole and halve larger ones. Pat everything thoroughly dry.
3. Add the squid to the marinade, toss well and refrigerate for 15 minutes.
4. For the slaw, combine the cabbage, mango, red onion and coriander. Add the lime juice, olive oil and salt, then toss gently. Fold through the avocado just before serving.
5. Mix the yoghurt, lime juice, coriander and salt in a small bowl. Refrigerate until needed.
6. Heat a barbecue hotplate or large frying pan over high heat.
7. Remove the squid from the marinade and discard any liquid remaining in the bowl.
8. Cook the squid in small batches for 1–2 minutes, turning once, until lightly charred, opaque and thoroughly cooked.
9. Warm the tortillas according to the packet directions.
10. Fill each tortilla with mango slaw and hot squid. Drizzle with the lime-yoghurt sauce and serve immediately with lime wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder. Use separate utensils and plates for raw and cooked seafood, discard marinade that has contacted raw squid and refrigerate leftovers promptly.

Clean your catch with Squidezy, then turn it into a fresh and colourful taco night!

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide
🌐 www.squidezy.com

SQUIDEZY—DON’T GET INKED!

Would you add fresh chilli to your tacos or keep them sweet, smoky and mild? 👇

04/10/2026

💨🦑 SQUID TIP—CONTROL THE LINE IN A CROSSWIND

A crosswind doesn’t have to end your squid session—but a big bow in the line can hide subtle takes and pull your jig away from the strike zone.

Try these simple adjustments:

🎣 Cast slightly into the wind: This can help the jig finish closer to your intended line as it sinks.
👇 Keep the rod tip low: Holding it nearer the water reduces the amount of line exposed to the wind.
🤏 Control the loose line: Close the bail arm manually and gently recover excess slack without stopping the jig’s natural fall.
👀 Watch the line near the water: A sudden stop, twitch or sideways movement may signal a squid taking the jig.
⚖️ Adjust the jig if necessary: A slightly heavier or faster-sinking jig can provide better control when conditions strengthen.
🔄 Change your casting angle: Sometimes shifting position or casting with the wind is more effective than fighting it.

Maintain enough contact to detect a take, but don’t pull the jig unnaturally through the water. When you feel steady weight, lift the rod smoothly and wind with constant pressure—there’s no need for a violent strike.

Choose a secure fishing position, watch for changing weather and keep clear of slippery jetty edges. Always check the current fishing rules, limits and closures for your Australian state or territory.

What’s your crosswind solution—lower rod tip, heavier jig or a change of position? Tell us below! 👇

Once you’ve brought home a legal catch, make cleaning easier and less messy with Squidezy.

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide
🌐 www.squidezy.com

SQUIDEZY—DON’T GET INKED!

29/09/2026

⏱️🦑 SQUID TIP—COUNT YOUR JIG DOWN
Casting over w**d beds and sandy patches? Don’t guess where your squid jig is working—count it down and take control of the depth.
Try this simple method:
🎣 Cast beyond the likely holding area and close the bail arm.
⏱️ Count steadily as the jig sinks—start with five seconds in shallow water.
⬆️ Work the jig with two or three controlled lifts, then let it fall again.
➕ If you’re not reaching the strike zone, add another two or three seconds next cast.
➖ If you’re collecting w**d or snagging the bottom, shorten the count.
📝 When you get a follow or hook-up, remember the successful sink count and repeat it.
Different jig sizes and models sink at different speeds, while wind, current and water depth can change the result. Recheck your count whenever conditions change or you swap jigs.
The goal is to work just above the w**d or structure, where squid can see the jig without it constantly fouling.
Choose a safe fishing position, watch changing conditions and check the current fishing rules, limits and closures for your Australian state or territory.
Do you count your jig down—or rely on instinct to find the right depth? Tell us below! 👇
Once you’ve brought home a legal catch, make cleaning easier and less messy with Squidezy.
🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide

27/09/2026

🧵🦑 SQUID TIP—CHECK YOUR LEADER BEFORE YOU CAST

A damaged leader can turn your best squid of the day into another fishing story!

Squid grounds often include w**d, reef, jetty pylons and other abrasive structure. Run your fingers carefully along the leader before fishing—and check it again after a snag or contact with structure.

Look for:

🔍 Rough, cloudy or flattened sections.
🪢 A knot that has slipped or begun to loosen.
✂️ Small cuts and nicks near the jig connection.
⚙️ A bent or damaged clip that may open under pressure.
🌿 W**d or debris caught around the knot or jig eye.

If anything feels questionable, cut the damaged section away and retie. Keep the connection neat, and use the lightest practical leader that still suits the ground, conditions and size of squid you’re targeting.

If you use a clip for changing jigs quickly, choose a small, strong model that allows the jig to move freely. Always keep your fingers clear of the sharp crown hooks while checking your tackle.

Fishing rules, limits and closures vary around Australia, so check the current regulations where you fish.

When did you last replace your squid leader—today, last trip or you can’t remember? 👇

Once you’ve brought home a legal catch, make cleaning easier and less messy with Squidezy.

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists

SQUIDEZY—DON’T GET INKED!

25/09/2026

🍔🦑 CRISPY SQUID BURGERS WITH CRUNCHY SLAW

Golden squid, fresh slaw and creamy lemon-herb tartare—this is one seriously good weekend lunch!

Serves 4

Ingredients

Crispy squid

* 600 g cleaned squid tubes and tentacles
* 250 mL buttermilk
* 100 g plain flour
* 80 g cornflour
* 1 teaspoon smoked paprika
* 1 teaspoon garlic powder
* 1 teaspoon sea salt
* ½ teaspoon cracked black pepper
* Vegetable oil, for frying

Crunchy slaw

* 2 cups finely shredded green cabbage
* 1 cup finely shredded red cabbage
* 1 carrot, grated
* 1 Lebanese cucumber, thinly sliced
* 30 mL lemon juice
* 20 mL olive oil
* ½ teaspoon sea salt

Lemon-herb tartare

* 200 g whole-egg mayonnaise
* 2 tablespoons finely chopped gherkins
* 1 tablespoon drained capers, finely chopped
* 2 tablespoons chopped flat-leaf parsley
* 20 mL lemon juice
* 1 teaspoon finely grated lemon zest

To serve

* 4 burger buns
* Lemon wedges
* Hot chips, optional

Method

1. Combine all the tartare ingredients and refrigerate until serving.
2. Toss the cabbage, carrot and cucumber with the lemon juice, olive oil and salt. Set aside.
3. Slice the squid tubes into 1 cm rings. Leave smaller tentacles whole and halve larger ones.
4. Place the squid in a bowl with the buttermilk. Cover and refrigerate for 15 minutes.
5. Combine the plain flour, cornflour, paprika, garlic powder, salt and pepper in a separate bowl.
6. Pour enough oil into a deep, heavy-based saucepan to reach approximately 5 cm. Heat to 180°C.
7. Remove the squid from the buttermilk, allowing the excess to drain. Coat it thoroughly in the seasoned flour and shake off any excess.
8. Fry the squid in small batches for 2–3 minutes, until golden, opaque and thoroughly cooked. Keep the oil near 180°C and avoid overcrowding the pan.
9. Drain on paper towel. Carefully check a thicker piece to ensure it is cooked through.
10. Lightly toast the burger buns, then fill with slaw, crispy squid and lemon-herb tartare.
11. Serve immediately with lemon wedges and hot chips if desired.

Food-safety tip: Keep raw squid and buttermilk refrigerated at 5°C or colder. Discard the buttermilk after use, keep raw and cooked utensils separate, and never leave hot oil unattended.

Clean your catch with Squidezy, then turn it into a proper coastal burger!

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide

SQUIDEZY—DON’T GET INKED!

Would you add hot sauce, extra tartare or a squeeze of fresh lemon? 👇

25/09/2026

⚙️🦑 SQUID TIP—DON’T LOCK YOUR DRAG TOO TIGHT

Squid don’t have tough mouths like many fish. If your drag is locked down, a sudden surge or hard strike can tear the jig’s crown hooks free.

Before your first cast:

🎣 Set the drag light enough to release line under firm, steady pressure.
✅ Check that it runs smoothly without sticking or jerking.
⬆️ When a squid takes the jig, lift the rod firmly but avoid a violent strike.
🔄 Wind smoothly and maintain constant pressure.
🚫 Don’t pump the rod or give the squid slack line.
🕸️ Use a landing net for larger squid instead of lifting them by the jig.

You can tighten the drag slightly if wind or current keeps pulling line from the reel, but leave enough give to cushion sudden lunges.

When checking the drag, pull the line carefully while keeping your hands well clear of the jig’s sharp crown hooks.

Fishing rules, limits and closures vary around Australia, so always check the current regulations where you fish.

Do you run a light drag for squid—or rely on the rod to absorb every surge? Tell us below! 👇

Once you’ve brought home a legal catch, make cleaning easier and less messy with Squidezy.

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide

24/09/2026

🌶️🦑 STICKY CHILLI SQUID RICE BOWLS

Sweet, spicy and loaded with colour—these sticky squid bowls turn the catch into a cracking midweek dinner!

Serves 4

Ingredients

Rice bowls

600 g cleaned squid tubes and tentacles
1½ cups jasmine rice, rinsed
560 mL water
30 mL vegetable oil
1 Lebanese cucumber, cut into ribbons or thin slices
1 large carrot, grated or cut into thin strips
3 spring onions, thinly sliced
2 teaspoons sesame seeds
Lime wedges, to serve

Sticky chilli sauce

40 mL gochujang Korean chilli paste
30 mL salt-reduced soy sauce
30 mL honey
20 mL rice w**e vinegar
10 mL sesame oil
2 garlic cloves, crushed
2 teaspoons finely grated fresh ginger
30 mL water

Method

Place the rice and water in a saucepan. Bring to the boil, cover and reduce the heat to low. Cook for 12 minutes, remove from the heat and stand covered for 10 minutes. Fluff with a fork.
Combine all the sticky chilli sauce ingredients in a small bowl.
Slice the squid tubes into 1 cm rings. Leave smaller tentacles whole and halve larger ones. Pat everything thoroughly dry.
Heat half the vegetable oil in a wok or large frying pan over high heat.
Cook the squid in small batches for 1–2 minutes, turning once, until opaque and thoroughly cooked. Transfer each batch to a clean plate.
Reduce the heat to medium. Add the remaining oil and prepared sauce, then cook for 1–2 minutes, stirring, until bubbling and slightly thickened.
Return the squid to the pan and toss through the sauce for about 30 seconds, until evenly coated and piping hot.
Divide the rice between four bowls. Add the cucumber, carrot and sticky chilli squid.
Finish with spring onion, sesame seeds and lime wedges. Serve immediately.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder. Use separate utensils and plates for raw and cooked seafood, and refrigerate leftover squid and rice promptly.

Clean your catch with Squidezy, then enjoy a bold and colourful dinner!

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide
SQUIDEZY—DON’T GET INKED!

Would you make your squid bowls mild, medium or seriously hot? 👇

12/05/2026