yellow door 1

Yep loving also - great find SurfcaztR.
Great stories, footage and photos.
So many similarities to here - secret spots, issues with surfers and the crowds that turn up if someone says where they caught fish and always a few crazies fishing in neck deep water lol 
 

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👍.

Some good fishing stories in this film
 

Hey guys thanks for all the responses will probably go for a drive this weekend around to go talk to people and might try post photos of the rod when I start making it😀😀

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😉

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 

The thing with veggie scraps is the decomposition creates heat which the worms hate and until it's decomposed they can't eat it as they feed off the bacteria. The exception is bananas and some other fruits which break down extremely fast. I feed mine compost that is mostly done but still moist.

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

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

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

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

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

You can always try small pilchard pieces, prawn pieces or whiting snatchers. Blood worms & tubeworms (salted) can also work really well. I have used small pieces of trumpeter flesh (skinned) which has also worked. Mashed up/soft squid pieces are really good generally. 
The other thing I also do is put cockle flesh in a jar with salt & leave in the shed fridge. They last forever, become really smelly & stay on the hook really well. Half a cockle is usually enough as the flesh becomes really firm. Just stock up on cockles as you can afford them & eventually you will have a heap of jars ready to go from the fridge. 
I usually buy a 20kg sack & go halves with my mate so the initial cost is a bit but last a long time overall if you "pickle" most of them. With squid, I buy in 5 kilo blocks & split up into say half kilo packs which also last a long time. Just some ideas you can try. 

Don't forget you an also catch kg's on soft plastics.
have caught them on bloodworm wrigglers before but a worm or nipper plastic should work too. 
recently saw this vid by Luben Pfiefer catching kgs on ned rigs, looks fun 
 

I always use fresh tenderized squid with a little bit of pilchard on my baits, the frozen squid doesnt work as well as fresh... My theory is the pilchard brings them to the bait, the squid hooks them as it stays on the hook better.. If they are fussy and I have a KGW/trevally. Then I use a little bit of that  instead.. I dont boat fish.. Only off the land which is a bit harder to get KGW.. Its been hard this year due to the crowds everywhere... Hoping/wishing next summer is better.. crowd wise... 
Last few trips I havnt really fished as much due to the crowds... 
We went to Gleesons landing over the Adelaide cup weekend.... My god.. Rundle mall all weekend.. I didnt really fish... too noisy, too many people... 
I know the local cray guys and they let me squeeze in and camp next to them.. ALL the other camping spots were full. I counted 27 cars/vans/campers jut at one clearing...
I managed to go out on one of the cray guys boats for the day.. For my efforts I was rewarded with a small cray... By the way.. This year the cray guys have been doing really well as the pro isnt going out and catching them this season.. They have been getting their bag limit every day... 

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 night, would be budget option. Shucking a small bag of cockle into some cut chicken pieces might be an option. I know they will eat unmarinated chicken flesh - but if it smelt like pippies they might like it even better.

And that way you use the pippies first - then bomb out the scented chicken pieces once the school is fired up. 

 

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😉

I'm in Richmond and just got home from work.. if you want to come grab them this arvo send me a pm a I'll give you my address.

Been sitting in my freezer since last year just haven't used them and taking up space.

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

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

I always get bones if I don't fillet them - even the smaller ones, but could be I don't cook them  too long to dissolve them.
So I always fillet them and only cook for a few minutes.

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. 

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. 

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