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Discussion in 'Gar Fishing' started by mr_mississippi, Aug 22, 2008.
does anyone eat gar?
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:
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.
I hear you can keep eat em.
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
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.
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.
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.
I have caught a lot of them, but never have eaten one. Theyre long and skinny, and look like there wouldnt be much meat on them.
I have thought about trying them maybe the next small one I catch
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