Me and the neighbor have a trot line in the creek behind the house and caught a 5 pound gar to go along with the channel cats. He kept it and said his father-n-law told him how to clean one and they taste great. He simply put the gar on its back. Cut the gar from the bottom of its throat where the gills end to the tail. He then shoved his hand between the meat and scales...separating the meat from the scales/skin. Next he grabbed the skin with scales still intact and pulled the skin/scales off like one would do cleaning a rabbit. Then he pulled the meat from the ribs by pulling on the meat with one hand and running his hand down the ribs towards the spin with the other...the last step he simply ran the knife down the gar's spine and retrieved a long, thick, boneless fillet. I was quit impressed and it was all clean white boneless meat. As soon as I get my digital camera repaired I'll take some pic's and post them as to get a better step-by-step instruction....this was a lot simpler than I ever thought it could be.