Originally Posted by
Pac in Arkansas
I do like Nimrod does when it comes to gar. I use tin snips to make a cut along the back so I can remove the two backstraps similar to a deer. Cut up into bite size pieces and fry along with the rest of the fish. A good tip is if you keep a gar from hot muddy water expect it to taste like hot muddy water. Catch one out of a clear cold body of water and it is way better in my opinion.
I agree most fish should not have fishy or off taste unless they come from bad water . If water is staganet ,muddy or full of algea fish could have a nasty taste .
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