So you’ve landed a few squid — great job! But now what?
If you’re planning to cook them or store them for later, knowing how to clean and preserve your squid properly is essential.
In this practical guide, we’ll walk you through the best way to clean, store, and even freeze squid for long-lasting freshness — whether you’re on the rocks at La Perouse or back in your kitchen in Sydney.
🧼 Why Proper Cleaning Matters
Squid deteriorate quickly after being caught. Cleaning them right away helps:
•Preserve texture and flavour
•Prevent a fishy or sour smell
•Make prep easier for cooking
•Improve freezer life if storing long-term
Cleaning your squid as soon as possible — even while still on the jetty — is a great habit.
🎣 Cleaning Squid: Step-by-Step
You don’t need fancy tools — just a sharp knife, some clean water, and maybe a cutting board. Here’s the fast and simple method:
🪛 1. Remove the Head and Innards
•Hold the body (tube) in one hand, and the head in the other.
•Gently pull the head out — the innards and ink sac will come out with it.
•Set the head aside if you want to keep the tentacles.
🦑 2. Cut the Tentacles (Optional)
•Cut just below the eyes to keep the tentacles (edible and great grilled).
•Discard the beak (small hard mouth in the centre of the tentacles).
🫧 3. Remove the Quill
•Inside the tube, you’ll find a long, clear, plastic-like quill (pen).
•Pull it out and discard — it’s not edible.
🧽 4. Peel the Skin (Optional)
•You can leave the purple skin on, but for a clean white look, peel it off with your fingers or the edge of your knife.
•Some anglers leave the skin if they’re freezing — it protects the flesh.
💦 5. Rinse the Body and Tentacles
•Wash both thoroughly in clean saltwater or tap water.
•Remove any remaining ink, membrane, or residue.
❄️ Storing Squid: Short-Term & Long-Term
Once clean, squid can be stored for cooking the same day — or frozen for weeks to come.
🧊 Short-Term (Up to 24 hours):
•Place squid in a sealed bag or container
•Store in fridge at 0–4°C
•Add ice packs or store over ice in a cooler
•Don’t leave squid soaking in water — it ruins the texture
💡 Tip: If keeping squid fresh for a few hours after fishing, use an insulated cooler bag with crushed ice — ideal for trips in Sydney or along the coast.
🧊 Freezing Squid (Up to 3 Months):
•Pat the squid dry with a paper towel
•Portion them into airtight freezer bags or vacuum seal if possible
•Label the bags with the date
•Freeze as soon as possible after cleaning
Pro tip: If you’re targeting squid regularly with your Favorite X1 or U1 rod, clean and freeze after each trip for a fresh seafood stash year-round.
🚫 Mistakes to Avoid
•Leaving squid in a dry bucket in the sun – they spoil fast
•Rinsing with hot water – it cooks the squid slightly
•Freezing uncleaned squid – mess, smell, and reduced quality
•Using zip-lock bags without removing air – causes freezer burn
📌 Summary: Squid Cleaning Checklist
Step Notes
Pull head & remove guts Do gently to avoid ink burst
Save tentacles Cut below the eyes, remove beak
Remove quill Long clear “plastic” piece inside tube
Rinse and peel Optional, depends on preference
Store cold On ice or in fridge within 30 min
Freeze properly Dry, bag, remove air, label
🛒 Ready for the Next Session?
The better you care for your catch, the better it’ll taste on the plate. And the more fun squidding becomes.
🎣 Make every trip count — with the right gear from Favorite.
Explore our X1 and U1 rods — proven performance for squid fishing all year long.