Gar Cooking

[Feathers and Fins]

You know what time the boat leaves be here and be ready. Still say we all just need to meet up and have a morning of fishing and an afternoon of fish frying and lying.

[Quillback]

Yep it would be fun, but maybe wait until the weather cools down.

[nathanhooper]

I'd be game, cooler weather would be nice. I'm good at catching bluegill...

[stone9-7=2]

He fibs,Gar suck,there no good. Leave them alone & don't waste your time. Stay with other kinds of fishing.

Nothing to see here,move along now & forget you ever saw this topic.

[J-Doc]

I'll need more samples then! Lol

[Mitch f]

Before I first went to Canada in the early 80s we were always told Northern Pike were not fit to eat until we were shown how to clean them we were also told that carp were not any good.

We ate them (pike) along with the walleye at shore lunch for 10 years in Minaki, ON on the Winnipeg river chain lakes. Other than the size you couldn't tell them from the walleye.....just as good

[J-Doc]

I heard the meat was a different texture and not a flaky white meat. Is that correct?

[Old plug]

I have heard that also. I heard it will about bounce after it cools from cooking. But I also seen where your suppose to soak the stuff in salt water over night.

[Feathers and Fins]

Its a firm dense meat not like most fish. see pictures I posted you can see its different.

[Quillback]

We ate them (pike) along with the walleye at shore lunch for 10 years in Minaki, ON on the Winnipeg river chain lakes. Other than the size you couldn't tell them from the walleye.....just as good

I've had Canadian pike also, along side walleye and yellow perch. The pike were the best, but bonier than all get out.