yellow door 1

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!

Fine, so I'm going garfishing tomorrow it seems.

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

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 - 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
 
 

They look very nice YD1 
If wanted also, once filleted you can soak them in milk for a few hours which will dissolve the smaller bones - bigger Gar with bigger  bones not so much.

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

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

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.

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 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😉
 

Haha yeah that didn’t take long did it

""oh yeah""  .... to ... "" f*ck you're too thick "" 🤣😂🤣

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😉
 

YD... good use for carp.  I've never tried it for burley... what do you attract with it?
I use saltwater fish scraps in a muncher, but add chook pellets, bread and tuna oil.
How would you go filleting the carp.. I guess the heads would still require "cranium surgery"
I use a tomahawk to 'downsize' difficult pieces.
 
and.. btw....  european wasps are not confined to Melbum... I live in the Adelaide Hills and will not see a wasp for 12 months or so....  Start making burley and they are out in swarms....  Funny - the mincer doesnt seem to attract them as much ( I have a heavy duty mincer for smaller scraps.

Some good carp there to test the mulcher YD1.
And did I see you nearly get into sprint mode towards your rod lol
Neighbours probably thinking you murdered someone under the cover of darkness, shovel and flesh/guts on the lawn  

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
 
 

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👍
 
 

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😉
 
 

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 🤙🏻

Jam the hose in and go full pressure

I've used an ozito garden shredder for my burley. 10kg batch every month or two for the last 5+ years. It gets a good hose out after use and is kept in the back shed away from the house. Still works fine