Seasons
Seasonal closures apply to protect spawning calamari.
South east coast - All waters south of Lemon Rock to Whale Head (including Great Oyster Bay) CLOSED from 15 October to 14 November inclusive in 2024, 2025 and 2026.
North coast - All waters north of Kennaook/Cape Grim and Cape Naturaliste CLOSED from 1 September to 31 October inclusive in 2024, 2025, and 2026.
For further information about the rules that apply in a closed area see Calamari Closure Areas.
Squid spawning closure areas statewide
Habitat
Common over reef areas, sand and seagrass beds in shallow coastal waters around Tasmania, commonly in waters from 0-10 metres depth. Calamari tend to form large aggregations during spawning in spring and summer hence the closures during this period to protect breeding stock when they are most vulnerable.
Fishing information
Calamari are caught using squid jigs or baited squid lures. Fishers use a jigging or casting action from boats and jetties or off rocks. Often caught under lights around jetties at night. An incoming or high tide is ideal and the presence of small patches of seagrass increases the chance of being successful. Popular fishing spots include Stanley Wharf, Low Head, Petal Point, Eddystone Point, Coles Bay, Triabunna and Pirates Bay. Black ink sprays on rocks and fishing platforms are a good indicator of a well-used fishing area. Calamari are voracious feeders eating krill, fish and other squid. They have rapid growth rates and live only for about 12 months.
Handling
Caution as calamari have a beak or mouth that can inflict a painful bite as well as the ability to squirt ink.
Cooking
Calamari is tender when properly cooked with a delicate flavour. It has low oil content and a firm white texture. Prepare as whole hoods, tentacles or in rings or strips. Popular deep-fried. Can also be marinated.
Recipe: Marinated Calamari Rings
500g calamari rings, 1/3 cup lemon juice, 1/3 cup olive oil, 2 cloves garlic, crushed, 2 tbsp chopped parsley.
Drop calamari into rapidly boiling water, reduce heat, simmer gently until tender. Combine lemon juice and oil, add to calamari, mix well, cover and refrigerate overnight. Next day, add garlic and parsley to marinade and leave to stand for 2 hours. Serve as an appetiser.