Yeah, nothing in the near forecast for sure. Need to get out on the boat for some too. My studio office is finished now. So will be moving in over the next couple of days.
Hi Chris, that first jig you really like is the hto ika hunter 2.5 readily available from most tackle suppliers , I've got several of the same and purchased them from Gerry's of morecambe.
Thoroughly enjoyed this video - for the comedy contents - how NOT to cook squid ! Squid does NOT need tenderising - uniquely unlike octopus squid is naturally tender as is cuttle. Milk and salt is just bonkers - people that do not like fishy flavours shouldn't eat fish ! Squid should be eaten with tempura batter - this is classically a light batter - EGG FREE !!!! The secret successful ingrediant is very cold fizzy liquid... anything - ie sparkling mineral water, beer, tonic water etc - as long as it is fridge cold - these are the ingrediants for a top notch tempura;- 85g of plain flour, 1/2 tsp salt, 1/2 tsp sugar, 200ml of sparkling water, chilled ! You (with the greatest of respect - are a million miles away from what should be done !). The reason tempura batter is used is because it is very light and allows the sea food to 'SING' it's flavours. Many people mistakingly use egg and this does 2 things wrong ; - it's thick coat stops the sea food from cooking(especially cuttle) and adds a greasy thick distateful coating/flavour. A freebee of genius for you - good luck my friends !
Thanks for your input. Some squid are naturally tender, some not. I'm only repeating what the author of the recipe says re the fishy taste in the hope that some who would be reluctant might give it a try. The squid were delicious the way I cooked them . I was presenting the simplest method I could find. I will give your tempura batter a try. I'm glad I could give you a laugh.
Hi CJ, followed your recipe last night for the squid we caught. Fantastic mate, easy and quick. Everyone loved it. 👍
It is so tasty.
Well done buddy they were some nice sized squid there and smoking different with the catch n cool 👌🏻
Let’s hope we get some calm weather to go again!
Yeah, nothing in the near forecast for sure. Need to get out on the boat for some too. My studio office is finished now. So will be moving in over the next couple of days.
Absolutely brilliant I have learnt a lot from this video can't wait to try this cooking squid awesome thank you 😊
It is delicious
Nice one Chris, I've never tried fishing for the old squid before. All the best from G.Y
This year has been my first serious attempt. , great fun, great bait for free and great to eat, what is not to like
Nice one, Chris. Try adding paprika to the flour mix for a bit of heat 😋. I bought some jigs a few weeks ago, still waiting for the right conditions!
Good idea, I usually splash some Tabasco on with some lemon, just before I eat them .
Hi Chris, that first jig you really like is the hto ika hunter 2.5 readily available from most tackle suppliers , I've got several of the same and purchased them from Gerry's of morecambe.
Thanks. As usual I threw the packaging away, I will order some more.
Love the dance moves!
👍
Brilliant video cj I'm told something with flashing blue is the best for squid 🐙
Be interested to try. Although having watched underwater video footage. They spook really easily.
Thanks for the video, I remember the 1st time used squid as bait and thought there a bit of plastice inside of it! - L C
It's true it doesn't look like it should be there.
What up mate it’s not happy days it is happy nights more fun and cook it.
👍
Thoroughly enjoyed this video - for the comedy contents - how NOT to cook squid ! Squid does NOT need tenderising - uniquely unlike octopus squid is naturally tender as is cuttle. Milk and salt is just bonkers - people that do not like fishy flavours shouldn't eat fish ! Squid should be eaten with tempura batter - this is classically a light batter - EGG FREE !!!! The secret successful ingrediant is very cold fizzy liquid... anything - ie sparkling mineral water, beer, tonic water etc - as long as it is fridge cold - these are the ingrediants for a top notch tempura;-
85g of plain flour, 1/2 tsp salt, 1/2 tsp sugar, 200ml of sparkling water, chilled !
You (with the greatest of respect - are a million miles away from what should be done !). The reason tempura batter is used is because it is very light and allows the sea food to 'SING' it's flavours. Many people mistakingly use egg and this does 2 things wrong ; - it's thick coat stops the sea food from cooking(especially cuttle) and adds a greasy thick distateful coating/flavour.
A freebee of genius for you - good luck my friends !
Thanks for your input. Some squid are naturally tender, some not. I'm only repeating what the author of the recipe says re the fishy taste in the hope that some who would be reluctant might give it a try. The squid were delicious the way I cooked them . I was presenting the simplest method I could find. I will give your tempura batter a try. I'm glad I could give you a laugh.