Ohhhhh SA now you are just showing off! And trying to make us drool with envy !
When ever I try fishing it really is just fishing ... Not catching !
Nice one SA looks very apertizing !
Hahaha , yep nice work SA , I've just been reading mostly lately Ive had nothing much to contribute.
But there seems to be a steady stream of posts from what I've seen ?
Seriosly good ood tucker there SA , keep up the good work !
Select to expand quotesouthace said..
No but seriously I'm trying to keep the forum alive! Not the fish or squid.
.. Pay ya that one. There has been a noticeable slow down of late. Im hopeful its just because its that time of year and that the forum format change was just coincidental.
Back on topic.. I don't usually bother with the fish. Much easier to buy already filleted and I catch bugger all of them anyway. Squid I will cut into rings, or more often then not score them so they curl up. I find when I do that I can get them more tender and the kids are more likely to eat it.
Ok squid get them round the neck and squeeze hard till they go white also helps getting the ink out. Any other fish cut the throat bleed out or whiting snap neck.
For fish I cut off the head and gut it, let it bleed out then simply fillet and skin, for squid I think the only way to do it is the way you describe, not forgetting to remove the clear cartledge from the hood. Food looks good but less rabbit food for me thanks
Select to expand quotesouthace said..
how do you slaughter your fish loks niiii eand squid?
Looks niiice but please do yourself a favour & lose the saxa!
I didn't know that squid had a neck they seem to be all head with some tentacles, are you sure you're not talking about mermaids? If so that would be a waste 
.
Coating squid or cuttlefish in crumbs is a good way to slaughter the flavour, the Greeks soak the rings or strips in milk briefly and then coat in seasoned flour and fry very quickly in very hot oil. Don't need any of that mayonnaise based muck just fresh lemon and maybe a bit of tzatziki (yoghurt, cucumber and garlic) sauce.
Select to expand quoteWander66 said..
I didn't know that squid had a neck they seem to be all head with some tentacles, are you sure you're not talking about mermaids? If so that would be a waste .
Coating squid or cuttlefish in crumbs is a good way to slaughter the flavour, the Greeks soak the rings or strips in milk briefly and then coat in seasoned flour and fry very quickly in very hot oil. Don't need any of that mayonnaise based muck just fresh lemon and maybe a bit of tzatziki (yoghurt, cucumber and garlic) sauce.
Possibly not a neck but it's the spot between the body and head you squeeze and they die within a few seconds.
Each to there own on cooking. My crew and myself always like a good crumb up ....also salt and pepper and a tai sweet n sour calamari. I personally like thousand island dressing for a dipping sauce.
When I was a kid I use to get the best ever crumbed calamari from the Greek fish n chip shop in Ceduna. Was like a one dollar for a big bag full. Till this day I still can't make it as good as they did back then.
