Do you love big bluegill?

Trying to Get Me Back.....LOL

Several Yellow Perch today as well.....

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Comment by David, aka, "McScruff" on September 25, 2014 at 4:04pm: Member in long standing Jim!
I've been yakking it up the last few days with the mod by email.
I did see they are seeking new mods...

Comment by jim cosgrove on September 25, 2014 at 3:49pm: mcscruff -check out the gar anglers sportsman society.they are looking for writers and mods.they also are linked to a bowfin site

Comment by David, aka, "McScruff" on September 25, 2014 at 12:40pm: PS you can filet a jack fish to get most all the bones out.

Comment by David, aka, "McScruff" on September 25, 2014 at 12:39pm: Heres some tidbits, Brian, about gar:

"Gar are delicious, and they're probably the least bony fish that I know of. The eggs are toxic, so avoid those, but the meat is fine, sweet, white, boneless, and good. They don't have a texture or taste like other fish, either; they're more like a cross between alligator and crab or lobster meat. Once you figure out how to clean them, it's quick and easy.

1. Chop the head and tail off with a hatchet, axe, or machete;

2. Go down the middle of the back with a pair of sheet metal snips and peel the "shell" loose to the sides.

3. The meat is two boneless backstraps lying on each side of the spine.

4. Fillet the backstraps out just like cutting the same from a deer. It's good breaded and fried, stir-fried, or marinated and grilled."

"Gar get a bad wrap! In my years as a bowfisherman, I've gained a lot of respect for those prehistoric beasts!! They're quite an amazing fish.....I like to let the fillets dry a bit, cut them into bite-sized chunks and marinate in a beer/mustard mix for a bit. After that, I roll them in seasoned breading and fry in peanut oil. I've pondered some of the other ways as well, but I never get that far. This is the way I cook almost all my fish. I love it!"

Comment by Brian Jones on September 25, 2014 at 11:53am: That is true, I have not tried to eat one and would not say no to the idea. I hear they are real bony, worse than a jackfish. A jack is tasty but man he was full of bones.

Comment by David, aka, "McScruff" on September 25, 2014 at 5:08am: Yes that is a common recipe
For all kinda things - mud hens, carp, etc.

But seriously, they were once consider both delicious and desirable table fare. Once conservation began to take over our consciousness, they were seen as rapacious predators, intent on killing every living thing they encountered. That led to their reputation as useless trash fish.
Neither. of course, is true. They take their place in the scheme of things, like all creatures.

My favorite thing about them? The lack of angling pressure they receive.

Comment by Brian Jones on September 25, 2014 at 4:52am: I was told the best way to cook um was to roast um on a ceder plank, with lemon pepper, than throw the gar away and eat the board.

Comment by David, aka, "McScruff" on September 23, 2014 at 6:49pm: I've decided to be the Gar Master.
Seriously, there are so many of them where I fish and they are generally willing, well...
It's worth it.
They take a different approach, and I don't want them I the boat with me either. Until I've figured out how to disengage from them, I'll keep them outside the hull.
And, well, I've heard they are delicious- like a poor mans lobster.

Time to specialize.

Comment by Brian Jones on September 23, 2014 at 6:39pm: Id enjoy the fight. But ill be danged if im pickin him up by his jaw! Seriously there r some big ones in Beech Creek they keep cutting my line. Even got thru a leader my sone was using. Ill chock that up to a cheap leader.