We're in Cape La Grande National Park, we're at Lucky Bay which is fairly close to Esperanza Western Australia. One of the locals here told us that Lucky Bay is called Lucky Bay because you catch a fish are lucky so currently the fishing isn't particularly red hot. But today we thought we'd try a bit of land-based fishing. We're going to go first in Calamari or Squid off of the rocks. So the rig I've got set up here is a bit different because it's basically two squid jacks. They've got a small one up a little bit higher and then I've got a larger one down the bottom. Now that top one may tangle a bit too often. We'll see. We may take that one off. We'll see how we go. Okay so this is the spot. That little spot down there. It's probably not ideal. It's got a wave running over in these are granite rocks and they can get a bit slippery. So the idea for these is to pass down to there. A long way, let the jigs settle and then just tease it in. But when I get fairly close to the rocks, it's a fairly sharp drop off so it's not too bad. But when I get close to the rocks I'll lift the rods hip up and I'll wind and get the jag on top of the water and make sure I don't get a toward on the stump. I'm kind of bumbleweed and so forth on the edge down there. No, rock. The first half. Okay, it's a bit too close. It's a bit too close. It's a bit pointed at me. And the thing is pointing out the bottom. Alright, open the lid and drop him in. Let's just pull him in. Okay, let's go. Okay, let's go. Thanks. I'm going to point it at me. And the thing is pointing out the bottom. Alright, open the lid and drop him in. Let's just pull him a squid jagging. I hooked it up on the bottom and I had a small amount of weed so I was just winding it even rather quickly and another fish come up and grab it. So I suspect there might be what we call Tommy's or over here in Western Australia they call him Herring or maybe a salmon trout or something like that. So I put it on a metal lure and we'll give that a go. Okay, I'm deep catch a small Tommy. Bloody hell. There you go. And I had to drop down to a much smaller lure. And the technique is actually to cast out and go a little bit slower. I was going flat-chat which works often for salmon and quite often for these little fellas as well. But yeah, just a bit slower with the jerking motion. Alright, we'll see if we can catch one on camera or while filming. So I'll cast out, I'll lower my rod, I wind slowly and then just pull just to let the lure stop for a second that gives a fish half a chance to grab hold of it. So here we go. Without falling in. I think I can film the rods here. Out of the strike. Oh, that was a strike. Okay, so again on my small little lure. They call this a short finned pike or a schnook. Personally, I don't like eating them so I'm not going to keep this fella so I'll put him back. So we've finished fishing for the day. We ended up with only two Tommy's. The rest of them kept pulling off there and one decent squid. Today was fairly typical of ours just changing their technique to suit conditions. So once I noticed that the Tommy's were having a go at my squid jag, then I've picked over to a lure. So I happen to bring some lures. We have a look up the beach here. Some guys from the Caravan in Parker just casting floats out and catching Tommy's off of the beach. I'm going to quickly go through cleaning a squid. He's in the bucket so I'm going to tip the water out and the Tommy's out and then I'll clean him on the lid. So it's a good size squid. The first thing we do is basically, we pull the head and the guts out of him. So there is a backbone in here and so all you do is get a nice and close. Pull that away from the backbone. You keep your finger in, get it down as far as you can get it. And then a little luck. That should just all pull out in one go. He's a bit slippery. There we go. Just grab your one in my bucket at the moment. So that's effectively the head and the guts. The truth is you can eat all of it. You take all this gut stuff out and all of this meat through here. You can eat, you can chop the tentacles off and you can eat them as well. These things are nice to eat but they're also really really good bait. Okay. So the next thing is to get your finger in between the flap on the body. You just push your finger into it until you poke a hole through it. So you run it up to the top and run your finger through to the bottom. And what I've done is I've got between the flap and the skin. If you can see that. Now you have the flaps exactly the same. You just get your finger in between it. You pull on the flap off of the body. You run it up and down. You take it to the end. And what happens is the skin's still all attached. Flaps and then come away from the body. Like so. And that's actually skinned on the outside other than a few little bits there. What I generally do is I keep these bits for fishing bait and then what we do is eat the body. So the next part is getting out in the backbone. This backbone looks like a clear bit of plastic. Again you just keep your fingers in underneath it. Pull it through and pull it out. It really is just like a clear bit of plastic and feels like a bit of plastic. Rather strange. This point I'll just go wash it off and get rid of a bit of the muck. Always the hard part most people think about the squid. You've got all this goo in the inside and you can see all the squid ink and all that sort of stuff. And they say, oh, let's cut this open and then you can make flaps out of it. A lot of people like squid rings. The easiest way to do it is to actually... So be fit to try and do it. I'll actually get the hang of it. You've got to pick it up and then you've got to get your finger and push the point in. Next side. Once it's in. Just keep pushing it through. And then, surely... comes out all the way. All these things, you just clean off in the water and just pick them off in the water. And then you're left with a little tube. So I'll just clean these off and I'll show you how to find a way. So there you have it. That's the tube. Nice and clean both inside and outside. So I'll give it another clean off before we need it.