Butterfly filleting garfish?

[wokka1]

.

perhaps we could name that smoked seagars


?

Boom tish. You funny bugger.

[maverick]

Tried smoking just about everything on the smoker, Ghurkin. If you like the flavour of smoked food they are lovely, but the bones don't crunch up as much.

[Mordy]

Danon,
I really think it depends on the size of gar once they get bigger you start to notice the ribcage bones.
Usually we just shallow fry or grill them. As the gar cooks it naturally starts to open up., we then just pull the back bone out.
I have fillited them but tend to lose too much, and tried the rolling pin stubbie trick but think it can easily mash up that delicate flesh.

I like just eating them with my fingers, have a little finger bowl with water and lemon to rinse off fushy fingers.
At simplest brush with oil and under the griller
Other variations flour in a plastic bag salt pepper if desired, and just toss the gars till they are covered.
(you can add a desert spoon of madras powder or cumin or try some lemon zest with parmasan cheese in the flour.)
Imagine filleting 40 gars
Tony

[brett73]

This is a band wagon I want to get on. Never fished for gars but the saliva dribbling down my chin suggests I need to. Please post your next trip I need to come

[Ghurkin]

This is a band wagon I want to get on. Never fished for gars but the saliva dribbling down my chin suggests I need to. Please post your next trip I need to come

Its so hard not to take that out of context however I am trying to clean up my image

will do Brett, as long as you clean your chin first in the next few weeks definately will organise a gar trip at fishies beach.

[brett73]

Thought I left myself open on that one

[Ghurkin]

Thought I left myself open on that one

well if I didnt say something some ather smartarse would Brett

[wokka1]

Thought I left myself open on that one

well if I didnt say something some ather smartarse would Brett

Yeah some smart a#@e might doctor your words to make you look like a deviate,

saliva dribbling down my chin suggests I need to. come

So lucky Ghurkin got in first and defused the situation.

[Damo79]

I can't belive what I just started.....

Anyway, thanks for all the replys....and the replys about Gars! Very helpful. I had a haul of about 20 last year that I butchered so hopefully this season i will not loose to much of the flesh to poor knifemanship.

Im keen for a Gar hunt soon but as I am out west with a baby on the way, a trip to mornington may not get the leave pass approved.

keep me posted anyway.

Cheers

Damo

[paddles]

I just take two or three depending on size to work in a chinese take-away container. At lunch time I add a little water into the bottom ridges and 'nuke em' for about 30 secs on high or until one pops. They simply peel off the backbone. This last bit can be tricky if you have delicate/sensitive fingers as the flesh can be a bit hot. Hot fish on melted butter, Delish, likewise is hot fish on a salad sandwich. Work mates have grown so used to this that they are no longer jealous.