Squidezy

02/11/2026

🕸️🦑 SQUID TIP—NET IT, DON’T SWING IT

Got a good squid beside the jetty? Don’t risk losing it—or wearing its ink—by swinging it through the air!

A landing net gives you much better control, especially with larger squid or when fishing from a raised jetty.

Try this approach:

🎣 Maintain steady pressure: Keep the rod bent and wind smoothly without giving the squid slack line.
🕸️ Submerge the net first: Hold it just beneath the surface and guide the squid over the opening.
⬆️ Lift only when centred: Avoid chasing or jabbing at the squid with the net.
🚫 Never lift by the line: The jig can pull free, the line may break or the squid’s weight may straighten damaged crown hooks.
⚠️ Mind the sharp points: Keep hands, clothing and the net mesh clear of the jig’s crown hooks.
🦑 Expect a final sq**rt: Keep the squid pointed away from yourself and anyone standing nearby when bringing it aboard.

A rubber-coated or knotless landing net is less likely to tangle around the jig than loose woven mesh. Once landed, handle the squid carefully, dispatch it promptly and place it on ice.

Keep your footing secure and never lean dangerously over the edge to reach a squid. Always check the current fishing rules, limits and closures where you fish.

Do you carry a landing net for squid—or take your chances lifting them straight up? 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!

31/10/2026

31/10/2026

Visit our website to find your nearest Squidezy dealer.

28/10/2026

🍺🦑 CRISPY BATTERED SQUID & CHIPS

Skip the takeaway—light, crunchy squid, proper golden chips and homemade tartare sauce make this Australian pub favourite even better at home!

Serves 4

Ingredients

Squid

* 600 g cleaned squid tubes and tentacles
* 150 g plain flour
* 50 g cornflour
* 1 teaspoon baking powder
* ½ teaspoon sea salt
* 250 mL very cold l***r or chilled soda water
* 75 g extra plain flour, for dusting
* Vegetable oil, for deep-frying

Chips

* 1 kg brushed potatoes, scrubbed or peeled
* 30 mL olive oil
* Sea salt

Tartare sauce

* 200 g whole-egg mayonnaise
* 2 tablespoons finely chopped gherkins
* 1 tablespoon capers, drained and chopped
* 2 tablespoons chopped flat-leaf parsley
* 10 mL lemon juice
* Cracked black pepper

To serve

* Lemon wedges
* Chopped parsley

Method

1. Preheat the oven to 220°C conventional or 200°C fan-forced.
2. Cut the potatoes into thick chips. Rinse under cold water, then dry thoroughly.
3. Toss the chips with olive oil and spread them in a single layer on a lined baking tray. Bake for 35–45 minutes, turning halfway, until crisp and golden. Season with salt.
4. Combine all the tartare sauce ingredients. Cover and refrigerate until serving.
5. Slice the squid tubes into rings approximately 1 cm wide. Leave small tentacles whole and cut larger ones into manageable portions. Pat everything thoroughly dry.
6. Place the 75 g extra flour in a shallow bowl for dusting.
7. In a separate bowl, whisk the remaining plain flour, cornflour, baking powder and salt together. Add the cold l***r or soda water and stir gently until just combined. A few small lumps are fine.
8. Heat the frying oil in a deep, heavy-based saucepan to 180°C. Never fill the saucepan more than halfway with oil.
9. Working in small batches, dust the squid lightly with flour, dip it into the batter and allow the excess to drain away.
10. Carefully lower the squid into the hot oil. Cook for 2–3 minutes until crisp, golden and thoroughly cooked.
11. Remove with a slotted spoon and drain on a wire rack or paper towel. Allow the oil to return to 180°C before cooking the next batch.
12. Serve immediately with the hot chips, tartare sauce, lemon wedges and parsley.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate utensils for raw and cooked seafood. Discard any batter or flour that has contacted raw squid. Take care around hot oil and allow it to cool completely before handling or disposing of it.

Clean your legal catch with Squidezy, then turn it into a proper pub-style feed at home!

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

26/10/2026

🍚🦑 GARLIC SQUID FRIED RICE

Tender squid, golden rice, egg and colourful vegetables—all cooked in one wok and ready in about 25 minutes!

Serves 4

Ingredients
- 600 g cleaned squid tubes and tentacles
- 4 cups cold cooked long-grain rice
- 3 eggs, lightly beaten
- 30 mL vegetable oil
- 1 small carrot, finely diced
- 1 red capsicum, finely diced
- 1 cup frozen peas
- 4 spring onions, thinly sliced
- 3 garlic cloves, crushed
- 30 mL salt-reduced soy sauce
- 15 mL oyster sauce
- 5 mL sesame oil
- Cracked black pepper
- Lime wedges, to serve
Method
1. Slice the squid tubes into 1 cm rings. Leave small tentacles whole and halve larger ones. Pat everything thoroughly dry.
2. Combine the soy sauce, oyster sauce and sesame oil in a small bowl.
3. Heat a wok or large frying pan over high heat. Add 10 mL vegetable oil.
4. Cook the squid in small batches for 1–2 minutes, turning once, until opaque and thoroughly cooked. Transfer to a clean plate.
5. Add another 10 mL oil. Pour in the beaten eggs and stir until softly scrambled. Transfer them to the plate with the squid.
6. Add the remaining oil, carrot and capsicum. Stir-fry for 2–3 minutes.
7. Add the peas, most of the spring onion and garlic. Cook for another minute.
8. Add the cold rice, breaking up any clumps. Stir-fry for 3–4 minutes until the rice is piping hot.
9. Pour over the prepared sauce and toss until evenly combined.
10. Return the cooked squid and egg to the wok. Toss for 30–60 seconds until everything is hot.
11. Finish with cracked pepper and the remaining spring onion. Serve immediately with lime wedges.
Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate utensils for raw and cooked seafood. Cool cooked rice promptly, refrigerate it within two hours and keep it cold until cooking. Refrigerate leftovers promptly and reheat only once until piping hot.

Clean your legal catch with Squidezy, then turn it into a quick family dinner!

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

Would you add fresh chilli—or keep this one mild for the whole family? 👇

24/10/2026

🥟🦑 CRISPY GINGER SQUID DUMPLINGS

Golden and crisp underneath, tender on top and packed with a fresh ginger-squid filling—these homemade dumplings are worth gathering everyone around the table for!

Makes approximately 30 | Serves 4

Ingredients

Squid dumplings

* 500 g cleaned squid tubes and tentacles
* 150 g wombok, very finely shredded
* 3 spring onions, finely sliced
* ¼ cup chopped fresh coriander
* 2 garlic cloves, crushed
* 2 teaspoons finely grated fresh ginger
* 20 mL salt-reduced soy sauce
* 10 mL sesame oil
* 2 teaspoons cornflour
* ¼ teaspoon white or cracked black pepper
* 30 round dumpling wrappers
* 30 mL vegetable oil, for cooking
* 125 mL water, approximately

Sesame dipping sauce

* 60 mL salt-reduced soy sauce
* 30 mL rice w**e vinegar
* 10 mL sesame oil
* 1 spring onion, finely sliced
* 1 small red chilli, finely sliced, optional
* 1 teaspoon sesame seeds

Method

1. Combine all the dipping-sauce ingredients in a small bowl and set aside.
2. Pat the squid thoroughly dry and cut it into small pieces. Pulse it briefly in a food processor until finely chopped but not completely smooth. Alternatively, chop it finely with a sharp knife.
3. Place the squid in a chilled bowl with the wombok, spring onion, coriander, garlic, ginger, soy sauce, sesame oil, cornflour and pepper. Mix until evenly combined.
4. Keep the filling refrigerated while assembling the dumplings. Work with only a few wrappers at a time and cover the remaining wrappers with a clean, damp tea towel.
5. Place approximately two teaspoons of filling in the centre of each wrapper. Lightly wet the edge with water, fold the wrapper over and press firmly to seal, adding small pleats if desired.
6. Arrange the finished dumplings on a baking-paper-lined tray without allowing them to touch. Cover and refrigerate while completing the remaining dumplings.
7. Heat approximately 10 mL vegetable oil in a large non-stick frying pan over medium-high heat.
8. Add 8–10 dumplings in a single layer and cook for about two minutes, until the bases are golden.
9. Carefully add approximately 40 mL water and immediately cover the pan. Reduce the heat to medium and steam for 4–5 minutes.
10. Remove the lid and cook for another 1–2 minutes, until the water has evaporated, the bases are crisp and the filling is thoroughly cooked. Check that the centre of a dumpling reaches at least 75°C.
11. Transfer the cooked dumplings to a clean serving plate. Repeat with the remaining dumplings, oil and water.
12. Serve immediately with the sesame dipping sauce.

Food-safety tip: Keep the squid and uncooked dumplings refrigerated at 5°C or colder. Work in small batches, wash your hands after handling the filling and never place cooked dumplings back on the raw-food tray. Cook every dumpling to at least 75°C in the centre and refrigerate leftovers promptly.

Clean your catch with Squidezy, then turn it into an irresistible plate of crispy dumplings!

19/10/2026

🥣🦑 CREAMY SQUID, POTATO & SWEETCORN CHOWDER
Tender squid, chunky potatoes, sweetcorn and smoky bacon in a rich, creamy chowder—this is proper comfort food for a cool evening!
Serves 4
Ingredients
- 600 g cleaned squid tubes and tentacles
- 150 g streaky bacon, diced
- 20 mL olive oil
- 1 brown onion, finely chopped
- 2 celery stalks, finely sliced
- 2 garlic cloves, finely chopped
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- 30 g plain flour
- 500 mL salt-reduced seafood or chicken stock
- 500 g potatoes, peeled and cut into 2 cm pieces
- 310 g tin sweetcorn kernels, drained
- 250 mL full-cream milk
- 200 mL thickened cream
- 20 mL lemon juice
- ¼ cup chopped flat-leaf parsley
- 2 tablespoons chopped chives
- Sea salt and cracked black pepper
- Crusty bread and lemon wedges, to serve
Method
1. Slice the squid tubes into 1 cm rings. Leave smaller tentacles whole and halve larger ones. Pat everything thoroughly dry and keep refrigerated.
2. Heat a large, heavy-based saucepan over medium heat. Add the bacon and cook for 4–5 minutes until golden. Transfer it to a clean plate, leaving the rendered fat in the pan.
3. Increase the heat to high and add half the olive oil if required.
4. Cook the squid in small batches for 1–2 minutes, until opaque and thoroughly cooked. Transfer each batch to a separate clean plate.
5. Reduce the heat to medium. Add the remaining olive oil, onion and celery. Cook for 5 minutes until softened.
6. Add the garlic, smoked paprika and thyme, then cook for 30 seconds.
7. Sprinkle over the flour and stir continuously for one minute.
8. Gradually add the stock while stirring to prevent lumps. Add the potatoes and bring to a gentle simmer.
9. Cover loosely and cook for 12–15 minutes, or until the potatoes are tender.
10. Add the sweetcorn, milk, cream and cooked bacon. Simmer gently for 3–4 minutes without allowing the chowder to boil.
11. Return the squid to the saucepan. Add the lemon juice, parsley and half the chives, then stir over low heat for one minute until everything is piping hot.
12. Season to taste. Ladle into bowls and finish with the remaining chives. Serve immediately with crusty bread and lemon wedges.
Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate utensils and plates for raw and cooked seafood. Cook the bacon and squid thoroughly, refrigerate leftovers promptly and reheat them only once until steaming hot.
Clean your catch with Squidezy, then warm everyone up with a hearty bowl of chowder!
🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide

18/10/2026

🦐🦑 SQUID TIP—TEST THE SINK BEFORE YOU CAST
A squid jig can look perfect in your tackle box but behave very differently once it enters the water.
Before making your first full cast, safely lower the jig beside the jetty or boat where you can see it clearly:
👀 Watch how it sits and sinks through the water.
↘️ Look for a smooth, predictable nose-down glide rather than spinning or tumbling.
⬆️ Give it one or two short lifts, then watch its action on the drop.
⏱️ Check whether its sink rate suits the water depth and current.
🌿 Remove any w**d caught around the weight, body or crown hooks.
〰️ Make sure the leader hasn’t wrapped around the jig or hooks.
🔄 If the presentation still looks wrong, retie or change jigs before casting.
Different jig models are designed with different fall rates and angles, so the aim isn’t to make every jig behave identically. You’re checking that it moves consistently and remains controllable in the conditions you’re fishing.
Keep your hands clear of the sharp crown hooks, maintain secure footing and never lean dangerously over a jetty or boat edge to watch the jig.
Fishing rules, limits and closures vary around Australia, so always check the current regulations where you fish.
Have you ever tested a jig and discovered it was spinning, tangled or sinking far too quickly? 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!