Squidezy

02/09/2026

🌮🦑 CHARGRILLED SQUID TACOS WITH CRUNCHY LIME SLAW

Fresh, colourful and ready in under 30 minutes—these squid tacos are an easy crowd-pleaser!

Serves 4

Squid

600 g cleaned squid tubes and tentacles
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon cracked black pepper

Crunchy slaw

2 cups finely shredded red cabbage
1 cup finely shredded green cabbage
1 carrot, grated
2 tablespoons lime juice
1 tablespoon olive oil
¼ teaspoon sea salt

Lime yoghurt

150 g natural Greek yoghurt
1 tablespoon lime juice
1 teaspoon finely grated lime zest
1 small garlic clove, crushed

To serve

8 small soft flour tortillas
1 avocado, sliced
Fresh coriander leaves
Lime wedges
Sliced fresh chilli or hot sauce, optional

Method

Combine the slaw ingredients in a bowl and set aside.
Mix the yoghurt, lime juice, zest and garlic. Keep refrigerated until serving.
Slice the squid tubes into 1 cm rings. Leave smaller tentacles whole and halve larger ones. Pat thoroughly dry.
Toss the squid with the olive oil, paprika, cumin, garlic powder, salt and pepper.
Heat a barbecue hotplate or heavy frying pan over high heat.
Cook the squid in small batches for 1–2 minutes on each side, until lightly charred, opaque and thoroughly cooked. Avoid overcrowding the pan.
Warm the tortillas according to the packet directions.
Fill each tortilla with slaw, squid and avocado. Drizzle with lime yoghurt and finish with coriander, chilli or hot sauce if desired.
Serve immediately with fresh lime wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder. Use separate utensils and plates for raw and cooked seafood, and don’t return cooked squid to the plate that held it raw.

Clean your catch with Squidezy, then turn taco night into something special!

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

SQUIDEZY—DON’T GET INKED!

Would you add hot sauce or keep these tacos mild? 👇

31/08/2026

🦑🎣 SQUID TIP—MATCH YOUR JIG SIZE TO THE WATER

Bigger isn’t always better. Choosing a jig that suits the depth, wind and current can make a big difference.

A simple starting guide:

🔹 Size 2.5: Handy for shallow, calm water or when smaller squid are feeding.
🔹 Size 3.0: A versatile all-round choice for many Australian jetties, bays and inshore areas.
🔹 Size 3.5: Useful in deeper water, stronger current or wind when you need extra casting distance and a faster sink.

If your jig never reaches the squid before drifting away, move up a size or use a suitable additional weight. If it keeps snagging the bottom, choose a smaller or slower-sinking jig and shorten your sink count.

Sink rates vary between jig models, so watch your line and learn how long each one takes to reach the strike zone. Once you find the successful depth, repeat the same count on every cast.

Fishing rules, limits and closures vary around Australia—always check the current regulations where you’re fishing.

Which jig size gets the most use in your tackle box: 2.5, 3.0 or 3.5? 👇

When you bring 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!

30/08/2026

🌶️🥥 THAI-STYLE COCONUT SQUID CURRY

Creamy, colourful and on the table in about 30 minutes—this is a brilliant way to turn freshly cleaned squid into an easy family dinner!

Serves 4

Ingredients

* 600 g cleaned squid tubes and tentacles
* 1 tablespoon vegetable oil
* 2 tablespoons Thai red curry paste
* 400 mL coconut milk
* 125 mL seafood or vegetable stock
* 1 tablespoon fish sauce
* 2 teaspoons brown sugar
* 1 red capsicum, thinly sliced
* 150 g green beans, trimmed and halved
* 100 g snow peas, trimmed
* 1 tablespoon lime juice
* Fresh coriander leaves
* Sliced red chilli, optional
* Lime wedges, to serve
* Steamed jasmine rice, to serve

Method

1. Slice the squid tubes into 1 cm rings. Leave smaller tentacles whole and halve any larger ones. Pat everything dry and keep refrigerated.
2. Heat the oil in a large, deep frying pan over medium heat. Add the curry paste and cook for one minute, stirring continuously.
3. Stir in the coconut milk, stock, fish sauce and brown sugar. Bring to a gentle simmer.
4. Add the capsicum and green beans. Simmer for 4–5 minutes, until they begin to soften.
5. Add the snow peas and simmer for another minute.
6. Add the squid and cook gently for 2–3 minutes, stirring occasionally, until opaque and thoroughly cooked. Avoid prolonged cooking, which can make squid tough.
7. Remove from the heat and stir through the lime juice. Taste and adjust the seasoning if required.
8. Garnish with coriander and sliced chilli. Serve immediately with jasmine rice and lime wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder, wash your hands after handling it and use separate utensils for raw and cooked seafood. Refrigerate leftovers promptly and consume them within two days.

Clean the catch with Squidezy, then turn it into a warming curry the whole family can enjoy!

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

SQUIDEZY—DON’T GET INKED!

Would you make yours mild, medium or extra hot? 👇

29/08/2026

🦑🎣 SQUID TIP—DON’T LOSE IT AT THE LAST SECOND

You’ve hooked a squid and brought it all the way to the jetty or boat—now is not the time to rush!

Squid are often lost beside the boat when an angler stops winding, gives the line slack or tries to lift a heavy squid by the jig.

For a safer landing:

✅ Keep the rod bent and maintain steady pressure.
✅ Wind smoothly—avoid jerking the squid through the water.
✅ Have a landing net ready before it reaches you.
✅ Lead the squid gently into the net, preferably mantle-first.
✅ Never lift a large squid clear of the water using the jig alone.
✅ Keep it pointed away from yourself and others—it may still release ink!

If another angler is nearby, leave the hooked squid in the water briefly while they cast close behind it. Squid often travel in groups, so one hooked squid may bring curious companions within range.

Always check the current fishing rules, limits and closures for your Australian state or territory.

What’s your preferred landing method—a net, squid gaff or carefully lifting smaller squid? 👇

Once the catch is safely landed, 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!

28/08/2026

🦑 LEMON, GARLIC & OREGANO SQUID SKEWERS

Fire up the barbecue—these tender squid skewers are fresh, fast and packed with flavour!

Serves 4

Squid skewers

* 600 g cleaned squid tubes and tentacles
* 45 mL extra virgin olive oil
* 2 tablespoons lemon juice
* Finely grated zest of 1 lemon
* 3 garlic cloves, crushed
* 2 teaspoons dried oregano
* ½ teaspoon sea salt
* ¼ teaspoon cracked black pepper
* Lemon wedges, to serve
* 8 bamboo or metal skewers

Greek-style salad

* 3 ripe tomatoes, cut into wedges
* 1 Lebanese cucumber, roughly chopped
* ½ small red onion, thinly sliced
* 100 g feta, cubed
* 80 g Kalamata olives
* 1 tablespoon extra virgin olive oil
* 2 teaspoons lemon juice
* ½ teaspoon dried oregano

Method

1. If using bamboo skewers, soak them in water for at least 30 minutes.
2. Cut the squid tubes into approximately 4 cm pieces. Leave smaller tentacles whole and halve larger ones.
3. Combine the olive oil, lemon juice, zest, garlic, oregano, salt and pepper. Add the squid and toss well. Refrigerate for 15 minutes—avoid marinating it for much longer, as the lemon can affect its texture.
4. Thread the squid securely onto the skewers. Discard the leftover marinade.
5. Combine all the salad ingredients in a serving bowl.
6. Preheat a barbecue hotplate, grill or heavy frying pan over high heat.
7. Cook the skewers for about 1–2 minutes on each side, until lightly charred, opaque and thoroughly cooked. Avoid overcrowding and overcooking them.
8. Serve immediately with the Greek-style salad and lemon wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder, use separate utensils for raw and cooked seafood, and never serve or brush cooked squid with marinade that has touched raw seafood.

A delicious reason to clean the catch with Squidezy and get the barbecue going!

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

SQUIDEZY—DON’T GET INKED!

Would you cook these on the barbecue or in a hot frying pan? 👇

25/08/2026

🎨🦑 SQUID TIP—LET THE CONDITIONS CHOOSE YOUR JIG

Don’t stick with one favourite colour all day. Match your squid jig to the water and available light:

☀️ Clear water and bright sun: Try natural prawn, brown, olive or silver patterns.

☁️ Cloudy or murky water: Switch to brighter pink, orange, UV or high-contrast colours.

🌙 Dawn, dusk or beneath jetty lights: A glow belly or dark-backed jig can create a stronger silhouette.

Seeing squid follow without grabbing? Change to a contrasting colour or allow a longer pause before changing locations. Sometimes one small adjustment is all it takes!

Fishing rules, limits and closures vary around Australia, so always check the current regulations for the state or territory where you’re fishing before heading out.

What jig colour earns the first cast from you—natural, pink, orange or glow? Tell us below! 👇

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

🇦🇺 Australian Made & Owned
📍 Available through Squidezy stockists Australia-wide
🌐 [www.squidezy.com](http://www.squidezy.com)

SQUIDEZY—DON’T GET INKED!

24/08/2026

.com

www.squidezy.com What a catch!!

23/08/2026

🍝🦑 CHILLI, GARLIC & TOMATO SQUID LINGUINE

Looking for an easy way to turn your fresh squid into a proper family dinner? This flavour-packed pasta is ready in around 30 minutes!

Serves 4

Ingredients

500 g cleaned squid tubes and tentacles
400 g linguine
40 mL olive oil
4 garlic cloves, finely chopped
1 long red chilli, finely sliced
1 tablespoon tomato paste
400 g tin crushed tomatoes
125 mL dry white wine or seafood stock
Finely grated zest and juice of ½ lemon
½ cup chopped flat-leaf parsley
Sea salt and cracked black pepper
Lemon wedges, to serve

Method

Slice the cleaned squid tubes into rings and pat the rings and tentacles completely dry.
Cook the linguine in salted boiling water until al dente. Reserve ½ cup of the pasta water, then drain.
Heat half the olive oil in a large frying pan over medium heat. Add the garlic and chilli and cook for 30 seconds.
Stir in the tomato paste, crushed tomatoes and wine or stock. Simmer gently for 10 minutes.
Meanwhile, heat the remaining oil in a separate frying pan over high heat.
Cook the squid in small batches for 1–2 minutes, until opaque and thoroughly cooked.
Add the squid, drained linguine, lemon zest, lemon juice and parsley to the tomato sauce. Toss together, adding a splash of pasta water if needed.
Season to taste and serve immediately with lemon wedges.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder, use separate utensils for raw and cooked seafood, and ensure the squid is cooked thoroughly.

Clean your catch with Squidezy, then turn it into a delicious pasta night!

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

DON’T GET INKED!

Would you keep it mild or add extra chilli? 🌶️

12/05/2026