Squidezy

14/10/2026

🥚🦑 GOLDEN SQUID, ZUCCHINI & HERB FRITTATA

Golden on top, packed with tender squid and fresh herbs, and easy enough for a relaxed lunch—this is one cracking way to enjoy the catch!

Serves 4

Ingredients

* 500 g cleaned squid tubes and tentacles
* 8 large eggs
* 80 mL milk
* 30 mL olive oil
* 1 small brown onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 medium zucchini, coarsely grated and squeezed dry
* 150 g cherry tomatoes, halved
* 60 g finely grated Parmesan or tasty cheese
* Finely grated zest of 1 lemon
* ¼ cup chopped flat-leaf parsley
* 2 tablespoons chopped dill or chives
* ½ teaspoon sea salt
* ¼ teaspoon cracked black pepper
* Rocket salad and lemon wedges, to serve

Method

1. Preheat the oven to 200°C conventional or 180°C fan-forced.
2. Slice the squid tubes into small rings. Leave smaller tentacles whole and halve larger ones. Pat everything thoroughly dry and keep refrigerated until needed.
3. Whisk the eggs, milk, cheese, lemon zest, parsley, dill or chives, salt and pepper together.
4. Heat half the olive oil in a 24 cm ovenproof non-stick frying pan over high heat.
5. Cook the squid in small batches for 1–2 minutes, until opaque and thoroughly cooked. Transfer each batch to a clean plate.
6. Reduce the heat to medium. Add the remaining oil and onion, then cook for 3–4 minutes until softened.
7. Add the garlic and zucchini. Cook for another 3 minutes, stirring, until the excess moisture has evaporated.
8. Spread the vegetables evenly across the pan. Pour over the egg mixture, then scatter the tomatoes and cooked squid on top.
9. Cook over low heat for 2 minutes, until the edges begin to set.
10. Transfer the pan to the oven and bake for 10–12 minutes, or until the centre is completely set and steaming hot.
11. Rest for 5 minutes before slicing. Serve warm with rocket salad and lemon wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate plates and utensils for raw and cooked seafood. Make sure the squid is opaque and thoroughly cooked, the eggs are completely set, and leftovers are refrigerated promptly.

Clean your catch with Squidezy, then turn it into a golden lunch worth sharing!

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

13/10/2026

🟠🦑 SQUID TIP—TRY A BAITED JAG UNDER A FLOAT

Casting artificial jigs isn’t the only way to catch squid. A whole bait suspended beneath a float can provide a natural presentation—especially when squid are present but reluctant to chase.

Try this approach:

🐟 Rig a fresh pilchard, garfish or other legal baitfish straight on a purpose-made squid jag.
📏 Set the float depth so the bait hangs clear of the w**d, reef or bottom.
🎣 Cast smoothly—a hard cast can tear or bend the bait.
🌊 Allow the current or breeze to move the float naturally across productive water.
👀 Watch closely. A squid may gently drag the float sideways, tilt it or hold it lower rather than pulling it sharply underwater.
⬆️ When the float behaves differently, wind up any slack and lift the rod smoothly.
🔄 Maintain steady pressure and use a landing net rather than lifting a large squid by the rig.

Keep the rod attended, remain clear of other anglers and handle the jag carefully—its crown hooks are extremely sharp.

Fishing rules, permitted baits, possession limits and closures vary across Australia, so check the current regulations where you fish.

Would you fish a baited float while casting another jig—or prefer to keep both hands on one rod? 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.

12/10/2026

⚠️🦑 SQUID TIP—FREE A SNAGGED JIG SAFELY

A snagged squid jig is frustrating—but yanking harder can turn those sharp crown hooks into a dangerous projectile.

If your jig becomes firmly stuck:

🛑 Stop repeatedly jerking or high-sticking the rod.
👀 Warn anyone nearby and keep them away from the line of pull.
↔️ If you have safe footing, try gentle pressure from a different angle. Never climb onto slippery rocks or lean dangerously over a jetty.
🎣 To break the line, point the rod directly towards the snag so the rod isn’t heavily loaded.
🧤 Use a purpose-made line puller—never wrap braid around your bare hand, fingers or fishing rod.
🕶️ Wear eye protection, turn your face away and be prepared for the jig or terminal tackle to spring backwards.
♻️ Retrieve any loose fishing line when it is safe to do so, then check your remaining tackle before casting again.

Don’t use the reel’s drag or rod blank to try to overpower a solid snag. That can damage your equipment and place even more dangerous tension on the line.

Fishing rules, access restrictions and local conditions vary around Australia. Put personal safety first and never enter rough water to recover a jig.

Have you ever had a snagged jig suddenly spring free? Share your lesson below—it might prevent someone else getting hurt! 👇

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

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists

10/10/2026

🌿🦑 BAKED STUFFED SQUID WITH SPINACH, FETA & HERBED RICE

Tender squid filled with spinach, creamy feta and lemony herbed rice—this impressive-looking seafood dinner is surprisingly straightforward to make!

Serves 4

Ingredients

* 700 g cleaned squid tubes and tentacles
* 100 g medium-grain rice
* 250 mL water
* 40 mL extra virgin olive oil
* 1 small brown onion, finely chopped
* 3 garlic cloves, finely chopped
* 150 g baby spinach
* 120 g feta, crumbled
* Finely grated zest of 1 lemon
* ½ cup chopped flat-leaf parsley
* ½ teaspoon dried oregano
* ¼ teaspoon cracked black pepper
* 250 g cherry tomatoes
* 60 mL salt-reduced vegetable or seafood stock
* Lemon wedges, to serve
* Toothpicks, for securing

Method

1. Heat the oven to 200°C conventional or 180°C fan-forced.
2. Place the rice and water in a small saucepan. Bring to the boil, cover and reduce the heat to low. Cook for 12 minutes, then remove from the heat and stand covered for 10 minutes.
3. Pat the squid dry. Finely chop the tentacles and keep the tubes refrigerated while preparing the filling.
4. Heat 10 mL of the olive oil in a frying pan over high heat. Cook the chopped tentacles for 1–2 minutes, until opaque and thoroughly cooked. Transfer them to a clean mixing bowl.
5. Reduce the heat to medium. Add another 10 mL oil and the onion, then cook for 4–5 minutes until softened.
6. Add the garlic and cook for 30 seconds. Add the spinach and stir until wilted and excess moisture has evaporated.
7. Add the spinach mixture and cooked rice to the bowl containing the tentacles. Stir through the feta, lemon zest, parsley, oregano and pepper.
8. Spoon the filling loosely into each squid tube, filling it no more than two-thirds full so the mixture has room to expand. Secure the openings with toothpicks.
9. Arrange the stuffed squid and cherry tomatoes in a lightly oiled baking dish. Drizzle with the remaining oil and pour the stock around the squid.
10. Cover with foil and bake for 15 minutes. Remove the foil and bake for a further 8–10 minutes, until the squid is opaque and the filling is piping hot.
11. For additional colour, place the dish briefly under a hot grill while watching it closely.
12. Remove the toothpicks, slice the tubes and serve with the roasted tomatoes, pan juices and lemon wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate boards, utensils and plates for raw and cooked seafood. Prepare the rice immediately before assembling the dish, ensure the centre of each stuffed tube is steaming hot and refrigerate leftovers promptly.

Clean your catch with Squidezy, then turn it into a seafood dinner worthy of the centre of the table!

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists

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!

12/05/2026