Land base report 15-7-14 Geelong

[bowl]

@scarglo any idea what vac sealer cost.
@nude ta for how to use them for bait.
@trev king ta for vid
@Bayman plan filling fridge with squid,salmon,gars,trevally,mullet,so i jave variety of baits for gummy snapper
Mulloway.

[Nude up]

Dont buy an ebay cheap vac sealer they are not up to the job I paid about $200 for mine there is a fishing 4wd camping show coming soon they normally have a stand selling them

[wallaby30]

Thanks for the advice nude up and scraglor will def look into that , much appreciated .

[Scraglor]

I actually bought a 12v one so we can vac seal them straight on the boat and put them on ice. Works a treat. I believe there is a brand name one you can get at kmart for 135 that Is meant to be ok. But don't have first hand experience with it.

[Scraglor]

Oh. And if u don't have a vac sealer bowl, put them in a snap lock bag, and submerge it under water until just over the snap lock and seal it. Works almost as good as a vacuum sealer. I found it to be a lot better than normal freezing anyway

[bowl]

Cool scraglor at for tips.. I have just been glad wrapping n then putting glad wrapped fish in another plastic shopping bag then tieing it up if that makes any sense.

[Scraglor]

Yeah. Makes sense. Give the snap lock bag dunking a go. Probably a bit harder for gars cos they are so long but works great for bait size squid. Assuming they avoid your frypan that is

[kev_b]

Scraglor, I have been using the submerged ziplock for a while now, has good results. Keeps salmon well between trips.

[TooMuch]

Stick em in a milk bottle full of salt water n then freeze em

[Fishbref]

Personally find gars much tastier than snapper; I mean both have their place on the table but the gars are something special....

Bowl, here's what I recommend:

1. Scale, behead, gut
2. Open up the rib-cage right up and press spine down on a hard surface to fully flatten (without mushing the meat of course)
3. Lightly salt and flour
4. Pan fry in a mix of oil an butter for a couple minutes each side till they turn crispy yellow/brown; do the rib-cage first so the bones cook and turn to a nice crunchy crisp (push down with spatula to flatten as required)
5. Peel the sides off the spine and enjoy it like a neanderthal would a mammoth steak

Guarantee you'll never sacrifice a gar again... :dinner: