finally done cleaning the gar

Comment

Comment by jacob wilson on August 6, 2010 at 8:58am

like a roux gravy with a tiny bit of tomatos in it and yeah u can blacken it just like redfish just get the blackening season and i found that tin snips work better than poultry shears

Comment by Zach Pierce on August 6, 2010 at 5:45am

What type of gravy?

I wonder if you could blacken them, as I like my fish blackened.

Thanks for the info.

Comment by jacob wilson on August 5, 2010 at 7:57pm

wat i do is after you fillet it just cut it up in 2in 0r 3in pieces and fry it you can also make gumbo too there are tons of ways heres a website for recipies http://www.realcajunrecipes.com/recipes/cajun/garfish-balls-choupiq... if you dont have a meat grinder leave it on the bone and scrape it out with a icecream scoop my pawpaw told me that. u can also put the garfish in a gravy after you fry them serve over rice

Comment by Bruce Condello on August 5, 2010 at 3:05pm

Interesting! Tell me more.

Comment by Zach Pierce on August 5, 2010 at 2:40pm

Gumbo?

I bet gar gumbo is pretty tasty.

How do you make Gar Balls?

I just cleaned a Short Nose Gar on Sunday and boy was that a treat. After seeing how you did it I may consider keeping one again.

I am guessing you used the shears to cut the strip down the back and then basically scrapped the sides so to speak with the knife to get the meat out?

Not too many people like to mess with these or eat them but when we had one many years ago I thought of it as one of the better tasting fish.

What all ways have you cooked this and do you have any recommendations for this curious OKIE.

Thanks