yellow door 1

I've only watched a bit but I'm loving it so far - Love the history and larger than life characters - its a refreshing change from flyfishing style interviews where they get all pretentious and philosophical. In this one, a guy jams a hook through the skin on his hand and says its the pain that makes fish go cross eyed when you hook em Loving it.

Thanks for the tip My worm farm has a feeding tray up top where I load the veg and I let it rot up there. The worms come up through the holes to munch on it when it’s ready

Veggie scraps aren’t cutting it - so its time for worm chow it’s only been 3 days but I swear they are getting bigger already

Yeah I’ve got them on Berkeley gulp worms with a small stinger hook in the tail

........,. Have you checked with Ray and Anne’s. They some times have good deals on Cockles

Just found my old squid tenderiser from when I used to be a guru just a tip - if you do use one - never tenderise squid on top of a school. Get it done earlier or anyone anchored on the same school, will want to lynch you for scaring all the whiting away

Back in the day - all the whiting guru's used to carry metal meat tenderisers to bash the squid before using it for bait Collecting and cleaning fresh mussel is quite labour intensive - even if you are good at it - yanking on their beards and shucking them takes a while. Back when I used to fish for whiting, the pippies were real cheap aswell - Unfortunately you will hear alot of anecdotal evidence that pippies remain a stand out bait - Stuff like - "they werent touching squid or bass yabbies, all they wanted was the pippie" Maybe marinating chicken flesh in cockle juice over ni

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

I’ve often heard people say the bones cook out or dissolve while cooking but I’m yet to experience it. The ones in Vic keep all their rib bones intact. (But I cook mine whole) Are the rib bones the ones that cook out during frying?

Yeah I just give a light dusting with flour so it doesn’t soak up as much as bread crumbs just a thin layer of oil in the fry pan for me one other tip is to be careful not to break rib bones while cleaning gut cavity when you are cleaning a heap there can be a tendency to get a bit rough when gutting. Each bone you snap off the backbone while gutting becomes one you pick out of your mouth while eating.

Thanks Doobie - the red stuff is from the sweet chilli drizzle near the end of cooking - the brown bits are slightly over done bit of garlic - other than that just flour, salt, pepper and shallow fry

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

Haha yeah that didn’t take long did it

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

From a bloke whose never done it before

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

And that’s the carp taken care of

The WD can is ready to go thanks Now I've just got to go catch some carp

Haha - thanks mate

I just had a look at the ozito manual to see what they say about cleaning (I can’t find the manual for mine) sounds like they are just covering their arse with the water warning

Thanks Kelvin. Yeah it’s the cleaning with the hose that’s got me most concerned. Are you careful when you hose yours out. Or do just jam the hose into all the nooks and crannies on high 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

I’ve had some feed back and blokes reckon it will be sweet So I Figured I just get the spade “filleting edge sharp” to cut the carp up into mulcher sized pieces