guys....
the ol'cajun way..
catch a gar... get in the boat.. next...
cut off head behind gill plates.. then cut off tail right at the butt...
cut up the gut and gut it.... take a pair of needle nose pliers and pull out the "black" vain in the back bone... this cleaning process should take less then 1 min... the quicker the better
cut into 1 1/2 to 2in think steaks... put in ice water.. (the meat has to be kept very cold)
EVERYTHING above has to be done before starting to fish again... the quicker you get the gar cleaned the better it will taste....
next... cooking
gar taste better if cook outside... easier to clean up the mess
let the meat drain after get back to the house (just long enough to get the grease hot)...
mess your seasonings... flour, cornmeal, spices....
NOTE:as soon as the steaks hit the grease... the scales will start to "POP" off... stand back... this is why it better done outside....