Squidezy

🎨🦑 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!

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www.squidezy.com What a catch!!

🍝🦑 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? 🌶️

🦑🇦🇺 FROM THE BOAT TO THE BARBIE—WHY AUSSIE SQUID FISHERS ARE CHOOSING SQUIDEZY

There’s nothing better than bringing home a fresh feed of squid—but cleaning the catch can quickly turn into an inky, messy job.

That’s where Squidezy comes in.

Created to make squid cleaning quicker, easier and far less intimidating, Squidezy helps separate the squid tube from the innards while reducing the chance of rupturing the valuable ink sac. It also helps expose the quill, release the skin membrane and turn the tube inside out for a thorough clean.

The set contains three convenient tool sizes, helping fishers prepare anything from smaller squid to a good-sized southern calamari.

Squidezy is made from heavy-duty, food-grade plastic and proudly manufactured right here in South Australia. It’s designed for experienced fishers, beginners and home cooks who simply want to spend less time cleaning and more time enjoying their catch.

But don’t just take our word for it.

After using Squidezy in an Italian restaurant, Pippa W said:

“I wouldn’t go back to cleaning squid without it.”

Well-known South Australian fishing identity Shane Mensforth of SA Angler described it perfectly:

“No gimmick this one is just a bloody clever idea!”

And after trying her Squidezy, Debbie C simply said:

“It was brilliant!”

Other customers have praised how quickly they improved after following the instructions, the cleaner calamari tubes they achieved and the time saved compared with doing everything the old-fashioned way.

Whether you catch squid from a jetty, boat or shoreline, Squidezy deserves a place in your fishing kit or beside your cleaning station.

✅ Set of three tools
✅ Heavy-duty food-grade plastic
✅ Dishwasher safe
✅ Australian Made & Owned
✅ Available through Squidezy stockists Australia-wide

Ready to make your next catch easier to clean?

Visit www.squidezy.com⁠ and use our stockist finder to support your nearest Squidezy retailer.

Already using Squidezy? Tell us what you think in the comments—we’d love to hear your story!

SQUIDEZY—DON’T GET INKED!

🌅🦑 SQUID TIP—FISH THE CHANGE OF LIGHT

If you’re chasing southern calamari, don’t overlook the hour around sunset.

Squid become more active in the evening and will often move across shallow sand, reef and seagrass looking for fish and prawns. Try working a squid jig slowly around the edges of w**d beds or beneath a well-lit jetty.

A good approach is:

* Cast beyond the w**d edge.
* Allow the jig time to sink.
* Give it two or three controlled lifts.
* Pause and let it sink again while watching the line closely.

That pause is often when the squid takes hold!

Always check the current fishing rules for your area and remember that fishing is prohibited inside South Australian marine sanctuary zones.

Where’s your favourite type of squid ground—w**d beds, reefs or jetties? 👇

Once you’ve caught dinner, make cleaning it easier with Squidezy.

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

🔥🦑 GARLIC & LEMON BARBECUED SQUID

Fire up the barbie—this simple garlic and lemon squid is fresh, tender and packed with flavour!

Serves 4

Ingredients

* 600 g cleaned squid tubes and tentacles
* 60 mL olive oil
* 3 garlic cloves, crushed
* Finely grated zest and juice of 1 lemon
* 2 tablespoons chopped flat-leaf parsley
* 1 teaspoon smoked paprika
* Sea salt and cracked black pepper
* Extra lemon wedges, to serve

Method

1. Slice each squid tube lengthways and open it flat. Lightly score the inside in a diamond pattern without cutting all the way through, then cut into generous pieces.
2. Pat the squid and tentacles completely dry.
3. Combine the olive oil, garlic, lemon zest, half the lemon juice, parsley and paprika.
4. Add the squid, season lightly and toss well. Refrigerate for 10 minutes.
5. Preheat the barbecue hotplate or grill to high.
6. Cook the squid in small batches for approximately 1–2 minutes per side, until opaque, lightly charred and thoroughly cooked. Avoid overcooking or it may become tough.
7. Finish with the remaining lemon juice and serve immediately with fresh lemon wedges and a crisp salad.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder and use separate utensils and plates for raw and cooked seafood.

Clean your catch with Squidezy, then get it sizzling on the barbie!

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

DON’T GET INKED!

Would you add a little fresh chilli to yours? 🌶️

🦑 CRISPY SALT & PEPPER SQUID

Freshly caught squid doesn’t get much better than this Aussie favourite—golden, crispy and ready in minutes!

Serves 4

Ingredients

* 500 g cleaned squid tubes and tentacles
* 75 g cornflour
* 35 g plain flour
* 1 teaspoon sea salt
* 1 teaspoon cracked black pepper
* ½ teaspoon white pepper
* ½ teaspoon Chinese five-spice
* Vegetable oil, for frying
* 1 spring onion, finely sliced
* 1 fresh red chilli, finely sliced
* Lemon wedges and aioli, to serve

Method

1. Cut the squid tubes into 1 cm rings and pat everything completely dry with paper towel.
2. Combine the cornflour, plain flour, salt, peppers and five-spice in a bowl.
3. Toss the squid through the seasoned flour and shake off any excess.
4. Heat the oil to approximately 180°C.
5. Fry the squid in small batches for 60–90 seconds, until golden, opaque and cooked through. Don’t overcrowd the pan.
6. Drain on paper towel, then scatter with spring onion and chilli.
7. Serve immediately with lemon wedges and aioli.

Food-safety tip: Keep raw squid refrigerated at 5°C or colder, avoid cross-contamination and cook it thoroughly.

Clean your catch with Squidezy first, then turn it into something delicious!

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

DON’T GET INKED!

Would you serve yours with aioli, tartare sauce or just a good squeeze of lemon? 🍋

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