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TOMANO

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Reply with quote  #1 
I live on The Kankakee River and do a lot of spring / summer bowfishing. I give carp and buffalo away to people who want them, but keep every gar I'm lucky enough to whack. Cleaned properly and prepare like you would walleye, crappie, etc. and look out! Great table fare. Any other fans of gar meat? gar.jpg 

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longcruise

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Reply with quote  #2 
No but I'll try almost anything!  No gar here in Colorado but I make occasional visits to FL and SC so I'll give it a try.  If it compares to walleye imI an easy sell. 😉
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chuckc

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Reply with quote  #3 
Are all gar good ?
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ChuckC

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eddie c

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Reply with quote  #4 
Quote:
Originally Posted by chuckc
Are all gar good ?


I was told it depends on the water it lives in and the temps of that water.

Tomano,  is that a spotted? it's been several years since I've been.

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TOMANO

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Reply with quote  #5 
Spotted long-nose. I've only had them out of local lakes and the Kankakee. They are tough to clean, so I put them in a vice, remove top fin and slice along backbone, taking out filet. I chunk them and fry them lightly breaded and seasoned. The eggs will make you sick, so avoid gutting and accidentally spilling sac. 

The meat is flaky, white and tender. 

Give it a try.

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chuckc

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Reply with quote  #6 
Sounds like a winner.
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ChuckC

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silverarrow

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Reply with quote  #7 
Spent a few years in the swamps of Louisiana. Those Cajuns will eat anything, including Aligatar Gar. A common way of preparation was to make”Gar Balls”. Basically they’d take a handful of fish, season the heck out of it, roll them in balls (like a big meatball), fry them in oil, and cover them in a sauce picant (tomato base). All that spice still couldn’t hide the swampy taste and mealy texture to me. Hey, at least I tried.
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Bisch

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Reply with quote  #8 
I’ve eaten gar and it’s just fine. They are a PITA to clean though, and the bigger they get, the more of a PITA they are. I have used a circular saw to make the initial cut down the back of big alligator gar!!! I usually just fry it. I have found that if you overcook it at all, it will turn it into little breaded chewy super balls!!!!!

Bisch

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Sarrels Blueridge longbow 50#@29.5"
Sarrels Bobcatt TD recurve 50#@29.5"
Arvin Weaver selfbow 45#@29"

I hail from about 4hrs southwest of Tim King! [biggrin]

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