Winter is here in SOUTH AUSTRALIA…

Fish & chips at the Flying Fish Cafe

Fish & chips at the Flying Fish Cafe

Today Wes with South Australian Tour Guides from Air B&B Experiences took us on an awesome locals only venture through Adelaide and South Australia. The journey is the destination in these situations and sometimes it’s not about the meal but about the conversation. But sometimes it’s just as much about the meal as it is about the conversation, and in this case the food was just as superior as the company. Port Elliot has some of the biggest squid fish I’ve ever seen and abalone, which, I just learned about. These sea snails wash up on the jettys, or piers, and leave the floorboards splattered with their much sought after squid ink.

Squid ink splashed up on the pier in Port Elliott

Squid ink splashed up on the pier in Port Elliott

We stopped to eat at The Flying Fish Cafe situated on the idyllic beach front at Horseshoe Bay, Port Elliot. The café and restaurant is named after an old two masted schooner which was wrecked in the bay in 1860 – one of a number of ships to meet this fate while Horseshoe Bay operated as a seaport in that period.

Catching Squid

Squid fishing has had a radical re-birth in recent years. Not only good fun, they offer succulent seafood and some of the best bait, as I’ve come to find out. There aren’t many reef fish than can resist a fresh strip of squid or larger predators that can resist a live squid; in short everything loves eating squid!

Peak squid season in Southern Australia begins in around May and extends through until approx August, with good numbers of southern calamari entering the shallow bays around the Eyre Peninsula.

Squid live around areas of broken reef and weed growth – basically environments that offer cover. Down here in SA the best squid grounds are found in water from around 2m deep down to around 5m. It is possible to catch squid in deeper water, but for consistency and numbers, these shallower margins tend to hold more squid and make for easier fishing.