Squid Inc.

Yeah maybe real men who dont wear heated vests just don’t notice them😉

Sometimes a squid jag under a float  works as a teaser and gar will just congregate around it, I've jagged plenty on all sorts of lures but like doobie says, target them on lures and you'll go hungry.
Back on topic like mrfish said if looked after right they're good for 5 days no worries  but gar, like whiting also freeze well, I do normal fillets myself, gar are super easy, they even have built in lines to follow just make sure you dry well with paper towel then layer them on fresh  paper towels and seal as air tight as possible. They last 6 months easy this way.
I like my gar crumbed and fried or dusted in salt and pepper seasoned flour then shallow fried in butter with a squeeze of lemon on top but now i need to learn how to butterfly so I can do doobie's pancetta rolls, they look incredible!

Easiest way to cook, is whole in my opinion - scale, gut, cut the head off - and chuck em in the pan

Only thing you need to watch, is cooking them all the way through so the meat separates from the bone - then you pick them up like a piece of corn and train your mouth to gently pull the flesh off. The bones should stay on the back bones if you are gentle

Once you get your cooking times right and your mouth tuned, you can churn through a pile of gars pretty quick

Thanks Doobie. I had a few tonight and tried a couple of ways of filleting. Seems the best way is a the butterfly fillet which you can't do once you've gutted them. Must try that next time.

Well if you didn't cook them tonight, then definitely by tomorrow at the latest.
A simple coating of seasoned (S&P) flour is the simplest.
But can add small amount of tumeric to the seasoned flour for a yellowish look. 
Medium heat, skin side down first. You'll see the flesh cooking through.
Then turn off heat and turn the fillets over and let the remaining heat in the pan cook the remaining flesh.
Or .....
Dry fry some herbs and breadcrumbs. Lay a slither of pancetta, place gar fillet on top, then add the herb/breadcrumb mixture.
Rollup and put toothpick through to hold together.
Cook on medium, turning regularly or put in oven.

Oh I forgot, the other thing I almost caught on the pished pilly, but glad I didn't, was an albatross. It picked up the lure on the surface and flew off, I thought oh shit and wondered whether to jerk the line or not but it dropped it after a few seconds. I thought it must have worked out it wasn't a fish but as soon as it hit the water it dived back after it and I had to crank fast lol. Then again, I could have found out what flavour albatross is 🤣

Hey guys, those who want to get their tips in, now is the time. The season kicks off next Thursday.

Oh I dunno, it's as sexy as hell.
Yeah, it's extremely satisfying, especially as I tweaked the design of the middle hook eye and it held on a ~40cm salmon spinning me 720 degrees on the yak - it's interesting the salmon mostly hit the centre hooks too.

Yeah with in seconds of cracking the carps skull with a hammer on the bank. Wasps materialised out of thin air. 
 
Melbournes pinkies don’t mind a bit of carp for bait. I use it almost exclusively while the boys are using more traditional baits
 
And filleting carp to make baits is pretty straight forward. Just the same  as a snapper
just fillet skin salt and fish😉
 

Yeah the sprinting is just a by product of the “adrenaline fuelled madness” that is carp fishing😉
And I waited till after dark for 2 reasons.
After the “adrenaline dump” from chasing carp,I was a bit shagged😉
but most importantly - as soon as autumn hits. The European Wasp population explodes. They come out of their hell holes and swarm on a dead carp. But they go back to their holes in the evening.
So figured I’d break up the process to limit the amount of “continuous time” I’d be standing next to their favourite food
 
 

And that’s the prep work done
 
now all that’s left is to battle the European Wasps tomorrow. If you mulch it - they will come😉
 
 

Jam the hose in and go full pressure

The is Squid inc. Thats the feed back I was hoping to here. I like the idea of shaping it it to fit the burly lot aswell. I have to put some thought into that

& WD40 after 🤙🏻

I use something similar & it works a treat. After Christmas & or Easter it gets a work out, oyster, prawn & crab shells + fish bits. We add bread to the bucket, stir & freeze into 1lt milk ctns to slip into the pvc pipe burley bomb.

I use something similar & it works a treat. After Christmas & or Easter it gets a work out, oyster, prawn & crab shells + fish bits. We add bread to the bucket, stir & freeze into 1lt milk ctns to slip into the pvc pipe burley bomb.

I use something similar & it works a treat. After Christmas & or Easter it gets a work out, oyster, prawn & crab shells + fish bits. We add bread to the bucket, stir & freeze into 1lt milk ctns to slip into the pvc pipe burley bomb.

Get hold of a PC program called OziExplorer.
It cost around $100 but I reckon its worth it.
It can download marks from a csv spreadsheet (text file, display them on a chart and convert them to numerous GPS formats, including GPX
 
Or you can email them to me and I'll do it for you.  I only fish SYP so you wont see my boat on your spots...... and I wont share (or sell) them either.

Yeah you've got to want those marks bad, to go through the process

- but if you look at it philosophically. You are being handed info on a platter, which you may never work out for yourself in 20 lifetimes

Spinning those wheels, pales into insignificance, when you think about the blood, sweat, tears, man hours, cash, fruitless sessions and soul destroying frustration, that goes into establishing your own marks.

Thinking of that made it easier for me, anyway😉

Success at last...  thanks everyone 

I just received an email like someone of you probably have about new login/ etc for the EPSN tipping/comps.
I clicked the red log-in the email - when the page displays click the Red Play Now button which will send you a code to copy/paste.
 
 
Here's the email info.
We wanted to let you know of some important changes to the way you access your ESPNfootytips account.
From 10/2/2021 your ESPNfootytips account is now part of The Walt Disney Company login system so if you already have a Disney account, you'll be able to login to ESPNfootytips with the same credentials.
Your ESPNfootytips experience won't change - you'll still be able to tip with your friends and family on all your favourite sports, all year round, but emails such as your password reset when you first log in will now come from ESPN.
Unfortunately, some users will be required to select a new display name. If you need help rectifying any account issues you can check our help section here or send us an email.
We therefore strongly recommend logging in to ESPNfootytips today to ensure you can log in and ensure your account is up to date so you aren't scrambling when footy returns.
Please remember to use your email address to login, as your username will no longer be valid. You can find which email address is associated with your account here.
Don't wait until the last minute, make sure your account is ready for footy season today.
LOGIN

Hi guys is Hunter69 still a member here. I haven't seen him post anything for a long time. I hope no one has upset him, and he's still here. His post's were great. He was a very good fisherman.

is the video of softy swimming in the torrens while fishing for carp on this site yet...

Cheers all
My mate (Matt Gorne) got a 11kg one, straight after I got mine.
Steve