Garfish

**rodent** · 16th February 2009, 06:33 PM

Crazy and I have been having fun catching Garfish from the Seaford jetty . The waters only 5-6ft deep , we have been using black magic no # 7 mullet rigs with silverfish bait attached to each hook . Heaps of fun and there great bait for snapper .Our best catch so far is 20 garfish 2 small mullet .

**Buzza** · 16th February 2009, 08:07 PM

Great eating as well those garfish. We scale em', gut em' and then stand them on their gut opening and roll em' GENTLY with a rolling pin. This flattens and exposes the bones for easy removal.

**oop's** · 15th April 2009, 03:54 PM

I read the part about using rolling pin to make it easier to get bones out somewhere else, however,
not clear if this means taking the bones out before cooking or after, or is it a matter of choice ?????????
cheers, gonner try some tonight, can't wait, can almost taste them now !!

**dai sensei** · 15th April 2009, 09:04 PM

My ol man used to use a bottle to roll them, but he didn't remove the bones, it was only to break the bones so they went down easier

**Bluegum** · 15th April 2009, 09:21 PM

I'm planning to take a week off shortly to head to bribie for a few days. Hope to get amongst a few fish up that way. Be nice to be down south chasing a few leather jackets and garfish.

**Buzza** · 16th April 2009, 12:08 AM

Rolling garfish bodies is an easy way to expose most of the bones. Depending on the size then, your choice is to remove them or leave them. We leave them in the smaller ones, as they break down a good deal when fried. On a larger gar, we can pull most of the bone out before the cooking process. As for rolling with a bottle, where would a fishman find a bottle for goodness sake??? LOL.

Probably handier to him than a rolling pin.

**Waldo** · 16th April 2009, 12:55 AM

Easiest fish in the world to catch, and we threw them back just as quick.

Don't know what size you catch them down here or why you'd bother eating them

, but at Burrum Heads they'd be about 200-300mm easy - at least they were 20 years ago. We'd go up there for the Winter Whitting and in Summer for the Summer Whiting. Bream were just as easy too, just that it'd be 2 gar for every whiting and bream you'd catch.

**rotten_66** · 16th April 2009, 09:34 AM

My in-laws, who are of Maltese blood, gut and scale them, then mince the whole thing head tail the works, then add parsley and a dollop of tomato paste then turn the lot into fishcakes. Lightly fried in butter not bad, no where near as good as whiting or flathead fillets though.

**Bleedin Thumb** · 16th April 2009, 11:24 AM

I love Gar. Its as delicate as whiting, I debone them before cooking them butterfly'd just in butter.mmmmmm

**fenderbelly** · 17th April 2009, 06:08 PM

Originally Posted by Waldo

Easiest fish in the world to catch, and we threw them back just as quick.

Don't know what size you catch them down here or why you'd bother eating them

, but at Burrum Heads they'd be about 200-300mm easy - at least they were 20 years ago. We'd go up there for the Winter Whitting and in Summer for the Summer Whiting. Bream were just as easy too, just that it'd be 2 gar for every whiting and bream you'd catch.

Waldo you have got to be joking, Garfish would have to be one of the best eating fish around. As for taste they leave KG Whiting for dead.

If they are medium to small cook them whole and just peel the bone.

If large fillet out the large bone and the small one cook down .

Cheers Fred

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