Much excitement at our place with the capture of three squid today. We did catch a small one the other day but these ones are big.
We don’t actively target squid, but will sometimes drop a jig over the side of the boat if we think we’re over likely squid territory and today we were. The first one I caught managed to get his revenge by covering me and the boat in ink, but I wised up after that and held the other two in the landing net until they’d finished squirting ink. It’s dreadful stuff and will stain the fishing clothes I was wearing today forever-like a badge of squidding honour.
Our squid jigs are attached to bits of flotation noodle (like nanas use at aerobics). At one stage I wasn’t taking any notice of mine and it suddenly went overboard. It was so funny to see three big squid attacking it at the surface rather than the jig but I caught one after we retrieved it from them. I’d say if you were a very keen squidder, there were heaps of them out there today but three is enough for us.
One squid will be used tonight for our entrée of spiced squid and wasabi mayonnaise, the other two will go into the freezer to be eaten at a later date and all their wings, heads and tentacles go into the bait bucket.
We also caught a few fish, but will freeze them and have a poached chicken and papaya salad for our mains tonight. It was lovely. out there today, we saw heaps of turtles (maybe a dozen) two sharks (one I wouldn’t want to swim with ) and dolphins as we fished.
Salted and Spiced Squid Rings with Wasabi Mayonnaise
Salt and Spice Mix
- 1 teaspoon chilli flakes
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 1 teaspoon black peppercorns
- ¼ cup rock salt
- 1/2 cup mayonnaise (I use Coles low fat whole egg)
- 2 teaspoons rice wine vinegar
- 2 teaspoons wasabi paste (or to taste)
- fresh squid rings
- ¼ cup rice flour
Salt and Spice Mix
- Place the chilli flakes, cumin, fennel, coriander seeds and peppercorns in a small food processor or mortar and pestle. Grind until coarsely broken up.
- Add the salt and continue to grind until the salt and spices are finely ground. That was too much for my little blender so I finished the mix with my mortar and pestle.
- Store in an airtight container until ready to use.
- Mix the ingredients together and refrigerate until you serve the squid.
- Toss the squid rings in the rice flour.
- Heat enough oil in a wok or deep pan to deep fry the squid rings a few at a time, cooking for about 2 minutes until golden and just cooked. Drain on absorbent paper.
- Sprinkle over the salt and spice mix and serve with Wasabi Mayonnaise.