4-23-2015

[Terrierman]

So you need to bake the gar after it's fried nice and brown? I've done shark before and never like that but it sounds interesting to say the least.

[Feathers and Fins]

You don't have to but it keeps it warm while the biscuits cook.

In all seriousness I do it to soak in the sauce to the crust.

[Terrierman]

I love cooking what some people throw away. That gar recipe sounds wonderful.

[Feathers and Fins]

It really needs to be a 4ft gar IMO to have enough meat on it to be worth the hassle of cleaning.

[wc1063]

Nice!!

[Terrierman]

They are pretty skinny. Makes sense. Lots of rough fish are the same way. A 10 lb carp might have two or three pounds of decent meat, buffalo much the same. A 50 pound spoonie might dress to maybe 10 or 15. Only the white meat is worth the effort.

[Green236]

Very interesting on eating gar. I'll try anything once...might have to try some. I know my friends at Pecan Island, LA love eating gar fish.

[Feathers and Fins]

Texture is more like Chicken than fish and its flavor is very mild almost no detectable fish taste.

[J-Doc]

Okay so call me dumb but.....

I told him if he ever caught another one, I wanted to try it. I've heard they are great but I caught a big one two years ago and I couldn't bring myself to eat it after I cleaned it. It's like cleaning a dinosaur. Lol!!

I have to say......it was good. Didn't disappoint. And I'm picky.

Tastes like chicken, mild steak, and a hint of some type of seafood. All mixed together. Sounds odd. Tastes good. But you're thinking "what am I eating??". It IS MYSTERY MEAT. LOL!!!!

[Terrierman]

Sounds kind of like shark or spoonbill. More meaty than fishy at least when it comes to texture.