Squid jigging in Newfoundland — a tradition that is both cultural and practical:
🎣 What is Squid Jigging?
- Squid jigging is the practice of catching squid (mainly short-finned squid, locally called loligo or squid) using specialized lures called jiggers.
- A jig is usually a weighted lure with sharp barbless prongs. Squid grab onto it with their tentacles, and when the line is pulled, they are hauled aboard.
📍 Where it Happens
- Widespread along Newfoundland’s coasts, especially in bays and harbours during the summer months.
- Famous jigging spots include:
- Holyrood (Conception Bay) – linked with the folk song “The Squid Jiggin’ Ground.”
- Change Islands – also associated with the song and a rich tradition.
- Twillingate, Bonavista, and Trinity Bays – popular for both commercial and recreational jigging.
- St. John’s & surrounding areas – locals often jig right from wharves, beaches, or small boats.
🗓️ Season & Timing
- Season: Usually July through September, depending on water temperatures and migration.
- Best Times: Early morning or late evening, when squid come closer to shore.
- Squid arrive in large schools, often creating exciting nights when “the water seems alive.”
🎶 Culture & Festivals
- Folk Song: “The Squid Jiggin’ Ground” (written by Arthur Scammell, 1928) is one of Newfoundland’s best-known songs, celebrating the humour and community around jigging.
- Festivals: Many towns celebrate with squid festivals (like SquidFest in Holyrood), mixing food, music, and fireworks with the fishing tradition.
- Jigging isn’t just about catching squid — it’s also a social event, often with families and neighbours gathering on wharves to share the fun.
🍳 Eating Squid
- Freshly caught squid is a Newfoundland delicacy.
- Common dishes: pan-fried squid rings, stuffed squid, or squid stew. Locals also freeze squid for winter use as food or fishing bait.
Here are some tasty squid recipes you might enjoy:
1. Fried Calamari (Classic)
Ingredients:
- 1 lb squid (cleaned, cut into rings)
- 1 cup flour
- 1 tsp salt & pepper
- ½ tsp paprika
- Oil for frying
- Lemon wedges
Steps:
- Pat squid dry, dredge in seasoned flour.
- Heat oil to 350°F and fry squid until golden (2–3 minutes).
- Drain on paper towel, serve with lemon and garlic aioli.
2. Stuffed Squid (Newfoundland Style)
Ingredients:
- 8–10 medium squid (cleaned, tentacles reserved)
- 1 cup breadcrumbs
- ½ onion, finely diced
- 1 clove garlic, minced
- 2 tbsp butter
- ½ cup cooked rice or potato
- Salt, pepper, parsley
Steps:
- Sauté onion, garlic, and chopped tentacles in butter.
- Add breadcrumbs, rice/potato, and seasoning.
- Stuff squid tubes, secure with toothpicks.
- Bake at 375°F for 25–30 minutes or simmer gently in tomato sauce.
3. Squid Stew
Ingredients:
- 1 lb squid (rings & tentacles)
- 1 onion, chopped
- 2 tomatoes, diced (or 1 can)
- 2 potatoes, cubed
- 2 tbsp oil
- ½ cup white wine
- Fresh parsley
Steps:
- Sauté onion in oil until soft.
- Add squid and stir 2–3 minutes.
- Add tomatoes, wine, and potatoes. Simmer 30–40 minutes.
- Garnish with parsley and serve with bread.
4. Grilled Squid
Ingredients:
- Whole squid, cleaned
- Olive oil, lemon juice
- Garlic, chili flakes, parsley
Steps:
- Marinate squid in oil, lemon, garlic, chili.
- Grill on high heat, 2 minutes per side.
- Serve with extra lemon and herbs.