just wondering

Discussion in 'Gar Fishing' started by mr_mississippi, Aug 22, 2008.

  1. mr_mississippi

    mr_mississippi New Member

    Messages:
    12
    State:
    texas
  2. X24

    X24 New Member

    Messages:
    103
    State:
    Monroe,Nebraska
    I've heard its very good meat, but the tough skin puts people off it. Some heavy shears should make it rather easy to get to the fillet, and then it should be rather straight forward.

    But again, I've heard people saying they prefure it to even bass :crazy:
     

  3. germanmudfish

    germanmudfish New Member

    Messages:
    492
    State:
    Gray, GA
    The meat is very good, if a little cottony. The meat will roll out of the skin if you cut the head and tail off and roll it up in newspaper first. Takes and minute, but I would rather use patience than muscle any day.
     
  4. CJ21

    CJ21 New Member

    Messages:
    4,303
    State:
    Montgomery, Alabama
    I hear you can keep eat em.
     
  5. swampeast

    swampeast New Member

    Messages:
    21
    State:
    swampeast, MO
    I DO! we fillet 'em jus like a cat, but only if we can clean 'em alive, if dead long the meat gets mushy or "cottony" as some say
     
  6. Catfish Jaw

    Catfish Jaw New Member

    Messages:
    140
    State:
    Mississippi
    i haven't tried em'. but i want to. I catch them by snagging in spillways, they put up good fights. I throw them back though.
     
  7. catdaddy007

    catdaddy007 Member

    Messages:
    406
    State:
    SE Arkansas
    My wife used to work at a fish market. She said a lot people eat alligator gar. I've only caught long nose gar. If I ever catch an alligator gar I'm gonna try it.
     
  8. J. Percy Priest

    J. Percy Priest New Member

    Messages:
    51
    State:
    Murfreesboro TN
    Yea the armor is very hard. a knife wont even cut it you need tin sheers.. if you soak the meat like a catfish it will get a cottony like they said above.. so dont soak it with your other fish. And remember gar eggs are poisonous to people.. here is a small bit of info on a ways people cook the gar i got it from a website on google if you are wondering.

    Like sturgeon, the flesh of gars is good when smoked in their shells
    and, in the south, the flesh is used to make a kind of fish sausage. The
    eggs look enough like sturgeon eggs so that people are often tempted
    to make gar caviar. However, they are rank poison. A little bit can
    make a grown man deathly sick.
     
  9. littleman

    littleman Active Member

    Messages:
    540
    State:
    Illinois
    I have caught a lot of them, but never have eaten one. They’re long and skinny, and look like there wouldn’t be much meat on them.
     
  10. Pastor E

    Pastor E New Member

    Messages:
    3,194
    State:
    Beebe AR
    I have thought about trying them maybe the next small one I catch
     
  11. South Grand Laker

    South Grand Laker New Member

    Messages:
    723
    State:
    Oklahoma
    you betcha been eatin them as long as we been eatin all the other fish, but it has been awhile try to eat a few a year