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Teamed up with Tristman and Jetman ,and went out for a squid session at point riley this morning launched the bertram with a strong easterly blowing but flat seas which put a smile on my dial.perfect for squidding . arrived at the squid hole/ledge with only 3 pro's on it no verbles exchanged which was good .sounder was showing a lot of squid not bulling but thick. jigs hit the water working in close around the 10 ft mark and drift out , bang ! instant action with 6 biggies on board ,time for another drift,on the second drift i noticed that a lot of squid was on the follow and the pro's were going quite so we managed to pull the squid of them, as they were all anchored on the bull ,anchored up and they left,had the bull to ourselves now, 6 drifts over the bull and ... and one quote of good sized squids, prepare your squid ,i like mine tenderised as it takes on the flavours better and easy to chew on. i only cook in salt water from the sea ,so best to grab some mineral salt water. sterilise your jars ,you can use tablets but boiling water will do. gather your spices i like to change it up in every jar. only boil your squid in salt water .do not rinse with fresh just strain and let it cool so you can handle it vineger and salt water only in the mix ,and if you pack the jars while the meat is warm it gives the jars that air tight pop when you open them to feast like a king ...https://youtu.be/BmMz3ift--Q cheers JAYMAN.